Corn Chowder with Red Peppers and Pancetta |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
In Oregon during the summer, Betty Jean Nichols says, There are some chilly days when my family wants something hot and hearty. She offers this warming vegetable chowder. Ingredients:
5 ears corn (7 to 8 in.) |
1/4 pound sliced pancetta or sliced bacon, diced |
1 cup chopped onion |
2 cups diced red thin-skinned potatoes (about 3/4 lb.), scrubbed |
1 jar (about 7 oz.) roasted red peppers, drained and chopped |
6 cups fat-skimmed chicken broth |
2 oregano sprigs (about 3 in.), rinsed, or 3/4 teaspoon dried oregano |
1/2 cup whipping cream |
salt and fresh-ground pepper |
Directions:
1. Husk corn, discard husks and silks, and rinse ears. With a sharp knife, cut corn kernels from cobs into a bowl.
2. In a 5- to 6-quart pan over medium-high heat, frequently stir pancetta until lightly browned and crisp, 5 to 7 minutes. With a slotted spoon, transfer pancetta to towels to drain.
3. Add onions to pan; stir frequently until they're just beginning to brown, 3 to 5 minutes. Add corn, potatoes, peppers, broth, and oregano. Bring to a boil over high heat, stirring often. Reduce heat, cover, and simmer, stirring occasionally, until potatoes mash easily when pressed, about 15 minutes. Discard oregano sprigs.
4. In a blender, whirl about 1/3 of the soup mixture (use a towel to hold down blender lid) until smooth. Pour purée back into pan with remaining soup. Add cream and stir until soup is hot, about 1 minute. Add salt and pepper to taste.
5. Ladle the soup into bowls; top equally with cooked pancetta.
|
|