Corn Chowder with Pancetta
Pancetta is an Italian bacon that is cured with salt, pepper, and other spices, but is not smoked.
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Corn Chowder with Pancetta
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
- 1/2 yellow onion finely diced
- 1/2 large carrot finely diced
- 1/2 celery stalk finely diced
- 2 cups corn
- 1 bay leaf
- 3 1/2 cup milk or milk substitute
- 1 medium Yukon Gold potato or Russet, peeled & finely diced
- 1/4 red bell pepper finely diced
- Salt and pepper
- 1/2 tsp fresh thyme leaves
Instructions
- 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.
- 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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