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Corn Chowder with Red Peppers and Pancetta





Yields
Makes 6 servings

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.

 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
Step 1
1

Husk corn, discard husks and silks, and rinse ears. With a sharp knife, cut corn kernels from cobs into a bowl.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
5

Ladle the soup into bowls; top equally with cooked pancetta.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories373
% Daily Value *
Total Fat 19g25%

Saturated Fat 8.1g41%
Cholesterol 35mg12%
Sodium 279mg13%
Total Carbohydrate 40g15%

Dietary Fiber 5.7g21%
Protein 16g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.