Corn Chowder with Pancetta
Author: Angie Halten
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Pancetta is an Italian bacon that is cured with salt, pepper, and other spices, but is not smoked.
  • 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
  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.
Recipe by Gluten Free Club at