Summer Sun + Corn Chowder = Scrumptious!
I love summer, which is a good thing because here in San Diego it’s summer most of the year. But there’s something extra special about “real” summer when fresh fruit and veggies are being harvested and they’re just melt in your mouth delicious. One of my favorite things about summer is the fresh corn – sweet, doesn’t need a thing and delicious in all forms. I have been craving it for some time and this weekend seemed like the perfect time to make a batch of Corn Chowder. Admittedly it’s a recipe from Cook’s Illustrated (which you should all subscribe to, it’s awesome), but I have made a few small changes along the way. Note: The original recipe calls for salt pork, I used bacon because I couldn’t find salt pork, but I think that next time I’ll use pancetta. Although I didn’t have it, I would also recommend serving the soup with a crusty bread! 
Zomppa’s Corn Chowder
Fresh Corn Chowder
Serves about 6
| 10 | ears corn, husks and silks removed |
| 6 | ounces cubed pancetta (can be found at Trader Joe’s) – I’m actually fuzzy on the ounces, I used two packets. |
| 1 | tablespoon unsalted butter |
| 1 | large onion , preferably Spanish, chopped fine |
| 2 | medium cloves garlic , minced (about 2 teaspoons) |
| 3 | tablespoons all-purpose flour |
| 3 | cups chicken stock or canned low-sodium chicken broth |
| 2 | medium red potatoes (about 12 ounces), scrubbed and cut into 1/4-inch cubes (about 2 cups) |
| 1 | bay leaf |
| 1 | teaspoon minced fresh thyme leaves (or 1/4 teaspoon dried) |
| 2 | cups whole milk |
| 1 | cup heavy cream |
| 2 | tablespoons minced fresh parsley leaves |
| 1 1/2 | teaspoons table salt |
| Ground black pepper |
1. Stand corn on end. Using chef’s knife, cut kernels from 4 ears corn (you should have about 3 cups); transfer to medium bowl and set aside. Grate kernels from remaining 6 ears on large holes of box grater, then firmly scrape any pulp remaining on cobs with back of knife (you should have 2 generous cups kernels and pulp). Transfer to separate bowl and set aside.
2. Sauté all of the pancetta in Dutch oven or large heavy-bottomed saucepan over medium-high heat, turning with tongs and pressing down on pieces to render fat, until cubes are crisp and golden brown, about 10 minutes. Remove half of the pancetta to a paper-towel lined plate. Reduce heat to low, stir in butter and onions, cover pot, and cook until softened, about 12 minutes. Add garlic and sauté until fragrant, about 1 minute. Stir in flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add stock. Add potatoes, bay leaf, thyme, milk, grated corn and pulp; bring to boil. Reduce heat to medium-low and simmer until potatoes are almost tender, 8 to 10 minutes. Add reserved corn kernels and heavy cream and return to simmer; simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes longer. Discard bay leaf. Stir in parsley, salt, and pepper to taste and top with reserved pancetta. Serve immediately.
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I LOVE fresh corn…I think I’m going to have to try your recipe!!
Oh, it sounds like heaven! Especially with the pancetta!
Never thought of fresh corn chowder as being a summer dish but I certainly see the possibilities. Lovely!
I agree. Who can resist fresh sweet corn on a hot summer day?! In fact I don’t mind to have it anytime.
This corn chowder looks great! Thank you so much for submitting it to the Simple Lives Thursday
Have a great weekend
I love summer too, most for its warm weather, and next, all the summer fruits and vegetables
I love sweet corn too…cooked in all ways. Your soup looks delicious…so full of flavour there….mmm.
mm i’ve been addicted to the summer corn at the market these days — this recipe sounds lovely!
I adore corn chowder but yours with the pancetta is out of this world! Wonderful flavors ya’ll
Ciao, Devaki @ weavethousandflavors
oh that chowder looks amazing!
Sounds like a perfect chowder:)
I’ve never had corn chowder but I’ve heard of it. Looks really good!
Magda
I’m always jealous of San Diego weather! This corn chowder looks delicious
I love corn chowder! Yours looks so delicious. bacon sure sounds good with it.
This looks like a wonderful savory and satisfying summer soup. I like the smokiness from the pancetta and the complement of cream and corn.
I am so hungry and craving the chowder right now! Yum!
Ah I want to eat a really good corn chowder, I should try your recipe (without bacon for vegetarian version for me). Once I made but somehow I didn’t really like it, mine wasn’t creamy enough, I used only milk, didn’t use heavy cream. Sometimes saving on calories is not a good idea.
Oooooooh…. Love corn and never would have thought to use it in a summer corn chowdah. I actually just love it straight off the cob, from a boiling pot of water and burning my hands. Well, the burning of hands sux but the eating is always good. But I am totally feeling the flavours that are being mixed in so nicely. *sigh*. I can’t believe July is almost over…
Mmmm! Love the addition of pancetta! I bet it gives a salty extra kick of flavor!
That looks delicious!! I am a big fan of corn chowder!!
I’ve been looking around for corn chowder recipes, this one sounds excellent.
LL
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