Mary Berg's Pancetta Parmesan Corn Chowder

Name: Mary Berg's Pancetta Parmesan Corn Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 8 thin slices pancetta, diced; 1 tablespoon thinly sliced sage; 1 tablespoon butter; 1 small red onion, finely diced; Salt & pepper; 6 ears of corn; 1 tablespoon all-purpose flour; 1 small wedge Parmigiano-Reggiano cheese; 6 cups vegetable broth; 1 cup milk or cream; Sour cream, for serving

Mary Berg November 7, 2024

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Difficulty

Intermediary

Portions

4-6

Preparation Time

15 minutes

Cooking Time

40 minutes

Ingredients

8 thin slices pancetta, diced
1 tablespoon thinly sliced sage
1 tablespoon butter
1 small red onion, finely diced
Salt & pepper
6 ears of corn
1 tablespoon all-purpose flour
1 small wedge Parmigiano-Reggiano cheese
6 cups vegetable broth
1 cup milk or cream
Sour cream, for serving

Directions

1. Add the pancetta and sage to a large saucepan and place over medium heat. Cook, stirring frequently, until crisp then remove with a slotted spoon to a paper towel lined plate. Add in the butter and onion, season with salt and pepper, and cook for 3 to 4 minutes or until tender.
2. Meanwhile, remove the corn kernels from the cobs by standing them on their ends on a clean kitchen towel and running a sharp knife down the sides. Add the corn kernels to the pan and set the corn cobs aside. Season with salt and pepper and cook for 2 to 3 minutes. Sprinkle over the flour, stir in, and toast for about 1 minute.
3. Cut the rind off the Parmigiano-Reggiano cheese and add to the pan along with the corn cobs and vegetable broth, stirring well to combine. Bring to a boil then reduce the heat to medium-low and simmer for 15 to 20 minutes to allow the flavours to come together.
4. Remove the cobs and Parmigiano-Reggiano rind from the pot, pour in the milk or cream, and grate in Parmigiano-Reggiano to taste. Using a stand or emersion blender, blitz the soup to your desired consistency. Taste and season with more cheese, salt, and pepper. Cover and keep warm over low heat until ready to serve.
5. Serve topped with sour cream, another scattering of Parmigiano Reggiano, and the crispy pancetta and sage.

Note: For a meat-free version, remove the pancetta and replace with another tablespoon of butter. Fry the sage in the butter until crisp then remove from the pan and continue with the recipe.

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