Creamy Corn Chowder With Pancetta And Chives Recipe

Name: Creamy Corn Chowder With Pancetta And Chives Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 medium onion, finely chopped; 4 medium cloves garlic, minced, divided; 2 ounces finely chopped pancetta; 2 russet potatoes, peeled and chopped; 1/4 cup all-purpose flour; 4 cups chicken stock or store-bought low-sodium broth; 1 cup heavy cream; 1 cup whole milk; 4 ears of corn,; 1 Parmesan rind (optional); 3 sprigs fresh thyme; 2 bay leaves; Kosher salt and freshly ground black pepper; 1 1/2 cups cubed rustic bread; 2 tablespoons minced chives

Servings: persons

3 tablespoons extra-virgin olive oil, divided
1 medium onion, finely chopped
4 medium cloves garlic, minced, divided
2 ounces finely chopped pancetta
2 russet potatoes, peeled and chopped
1/4 cup all-purpose flour
4 cups chicken stock or store-bought low-sodium broth
1 cup heavy cream
1 cup whole milk
4 ears of corn,
1 Parmesan rind (optional)
3 sprigs fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper
1 1/2 cups cubed rustic bread
2 tablespoons minced chives

1
Adjust oven rack to lower-middle position and preheat oven to 350u00b0F.
2
Heat 1 1/2 tablespoons olive oil in a large stockpot over medium heat. Add onion and half of garlic and cook, stirring, until just starting to soften, about 3 minutes. Add pancetta and continue to cook until pancetta is lightly browned, 5 to 7 minutes longer.
3
Stir in potatoes and flour until thoroughly combined. Add stock, cream, and milk. Increase heat to medium-high, bring to a simmer and cook chowder until potatoes soften and broth starts to thicken, about 7 minutes.
4
Add corn, Parmesan rind, if using, thyme, and bay leaves. Reduce heat to medium. Season with salt and pepper and continue cooking until corn is tender but juicy, about 10 minutes longer.
5
While soup is simmering, combine remaining 1 1/2 tablespoons olive oil with remaining garlic, mashing garlic with back of a spoon or tines of a fork. Toss garlic oil with the bread and season with salt and pepper. Place croutons in a single layer on a baking sheet and bake, tossing once during cooking, until lightly browned and crunchy, about 8 minutes.
6
Discard Parmesan rind, woody stems from thyme, and bay leaves. Ladle chowder into bowls. Garnish with croutons and chopped chives and serve immediately.

1120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, divided, 1 medium onion, finely chopped, 4 medium cloves garlic, minced, divided, 2 ounces finely chopped pancetta, and more.

Yes, Creamy Corn Chowder With Pancetta And Chives Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!