Name: Sweet Corn Chowder
Ingredients: 2 tablespoon (30 ml) extra virgin olive oil; 1/3 cup (53 g) diced shallot; 1/2 cup (80 g) diced yellow onion; 1 cup (130 g) sliced carrots; 1 cup (120 g) sliced celery; 1/4 cup (60 g) all-purpose flour; 6 cup (1.4 L) chicken or vegetable stock; 3 cup (510 g) diced yellow golden potatoes, about ½" (1.3-cm) cubes; 1 cup (240 ml) heavy cream; 3 stripped cobs, reserved and cut into thirds; 5 cup (750 g) corn kernels, cut off the cob; 2 teaspoon (12 g) coarse sea salt; 1/2 cup (50 g) freshly grated Parmesan cheese; 1/2 teaspoon paprika; 1 teaspoon onion powder; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon chili powder (optional); 8 ounce (225 g) pancetta, or 6 strips uncooked bacon; 2 teaspoon (3 g) chopped fresh parsley per bowl, for garnish

Sweet Corn Chowder

By: Rachel Quenzer, excerpted from Fresh from the Farmhouse

Sweet Corn Chowder

By: Rachel Quenzer, excerpted from Fresh from the Farmhouse

Corn is a Midwest crop through and through. Many different types are grown here, and it is one of those crops that seems to thrive no matter the circumstance. In my garden, I grow sweet corn, just like the kind in the recipe. It is one of my first seeds to take off each spring and seems to thrive no matter the circumstance. Corn is a farm favorite, and we love to make late-summer recipes with it, such as this chowder.

Sweet corn is relatively easy to find in the grocery store year-round, so you can make this recipe whatever the season. The chowder is also a simple recipe to make and so comforting. The cobs from this recipe are tossed right into the pot, adding extra creaminess. With the balance of smooth, beautiful flavors and hearty vegetables, every bit is delicious.

Serves5 to 6

Ingredients

2 tablespoons (30 ml) extra virgin olive oil
1/3 cup (53 g) diced shallot
1/2 cup (80 g) diced yellow onion
1 cup (130 g) sliced carrots
1 cup (120 g) sliced celery
1/4 cup (60 g) all-purpose flour
6 cups (1.4 L) chicken or vegetable stock
3 cups (510 g) diced yellow golden potatoes, about ½" (1.3-cm) cubes
1 cup (240 ml) heavy cream
3 stripped cobs, reserved and cut into thirds
5 cups (750 g) corn kernels, cut off the cob
2 teaspoons (12 g) coarse sea salt
1/2 cup (50 g) freshly grated Parmesan cheese
1/2 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chili powder (optional)
8 ounces (225 g) pancetta, or 6 strips uncooked bacon
2 teaspoons (3 g) chopped fresh parsley per bowl, for garnish

INSTRUCTIONS

Heat a Dutch oven or large pot over medium-high heat, then add the olive oil. When it is shimmering, add the shallot and onion. Cook, stirring regularly, for 4 minutes, or until they begin to soften.
Add the carrots and celery, and cook for another 4 minutes. Stir in the flour and mix to coat all the vegetables. Cook for about 2 minutes, stirring regularly. Add the stock, potatoes, heavy cream and reserved corn cobs. Cook over medium heat for 8 minutes, stirring occasionally.
Add the corn and mix well. Now, add the sea salt, Parmesan cheese, paprika, onion powder, black pepper and chili powder (if using). Mix well and let simmer for 15 minutes. Ensure the potatoes can be speared with a fork before removing from the heat. Remove the cobs before serving.
While the soup is simmering, heat a 12-inch (30-cm) skillet over medium heat and add the pancetta. Cook for 5 to 7 minutes, or until it becomes a deeper red and the fat has rendered. Then, transfer to a paper towel–lined plate to drain any extra grease. When serving, top each bowl with the pancetta and chopped fresh parsley.