Curry Corn Chowder With Pancetta
Whenever I eat out, the first thing I do is ask the question; What is the soup of the day? I love soup on so many levels. It's creamy, it's thick, it's savory or sweet. Eat it hot, eat it cold. Make it fruity, make it bold. Who doesn't love soup! It's the type dish that never gets old!
For my "soup-ed up" version of corn chowder, I've gone all out with fresh ingredients and whole foods. I kept it simple, but vibrant. I married American sweet corn to Indian curry and Italian pancetta for surprising flavors that come through in every mouthful.
Just Three Easy Steps
This curry corn chowder has just three simple components to it.
#1. Prepare the meat
#2. Prepare the vegetables
#3. Prepare the white sauce.
Once these components are complete, simply put them together and stir. Then enjoy!
- 5 oz. pancetta, diced
- 1 Tbsp olive oil
- 1 medium yellow onion
- 2 stalks celery
- 2 medium potatoes
- 2 cups milk
- 2 cups heavy cream
- 3/4 cups unsalted butter
- 3/4 cup all-purpose flour
- 2 Tbsp sugar
- 2 tsp. salt
- 1 tsp. pepper
- 3 ears fresh whole kernel corn, cut from the cob
- 2 Tbsp curry powder
How to Make Curry Corn Chowder With Pancetta
- Pan fry the pancetta in olive oil, over medium high heat. Remove from pan onto a paper towel covered plate. Set aside.
- Dice onion, celery, and peeled potatoes. Place in large pot and add water just to cover. Place on high heat. Bring to boil, then turn heat to simmer and let cook, covered, for fifteen minutes. Turn burner off, remove covered pan from heat.
- In sauce pan, melt butter over medium low heat. Add all-purpose flour and whisk quickly until flour is dissolved into the butter. Continue whisking. Add sugar, salt and pepper. Add milk and cream all at once. Whisk until incorporated and no lumps are showing. Cook and whisk until mixture thickens. Remove from heat and pour directly into large pot of cooked vegetables. Using a spoon, stir well. Add corn, pancetta and curry powder. Taste. Season with more salt, pepper and curry, as needed.
Steps 1 and 2; Meat and Vegetables
Step 3; White Sauce Made With Butter, Milk, Cream, and Flour
French Bread On The Side or On Top of the Soup? Your Choice.
The great thing about this chowder is that it's a thick rustic kind of soup that's both filling and satisfying any time of the year. Because of its consistancy, I like to top individual bowls of soup with a slice of butter and parmesan encrusted french style bread. You can also use pan toasted croutons, or rustic rolls on the side.
If you like this recipe and the way I've put together this hub, please send me a comment, and if you feel so inclined, give me a thumbs up with your vote! Thanks. Look forward to hearing from you.