Corn Chowder with Pancetta

Corn Chowder with Pancetta2

Pancetta is an Italian bacon that is cured with salt, pepper, and other spices, but is not smoked.

Corn Chowder with Pancetta2

Corn Chowder with Pancetta
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Serves: 6
Pancetta is an Italian bacon that is cured with salt, pepper, and other spices, but is not smoked.
Ingredients
  • 1 Tbsp butter or margarine
  • 1 cup GF pancetta or 2 strips of GF bacon
  • ½ yellow onion, finely diced
  • ½ large carrot, finely diced
  • ½ celery stalk, finely diced
  • 2 cups corn
  • 1 bay leaf
  • 3½ cup milk (or milk substitute)
  • 1 medium Yukon Gold potato, or Russet, peeled & finely diced
  • ¼ red bell pepper, finely diced
  • Salt and pepper
  • ½ tsp fresh thyme leaves
Instructions
  1. In a large saucepan, melt the butter over medium heat. Add the bacon or pancetta and fry until the the fat is rendered, but doesn't begin to brown, 3 or 4 minutes. Set bacon aside. Add the onion to the pan and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.
  2. Add the remaining ingredients and the bacon and bring to a boil. Then reduce heat to a bare simmer. Cover the pot and cook for 30 minutes, or until potatoes are fork tender.

 

 

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