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Corn Chowder

This recipe is for a corn chowder made with butter, pancetta, onion, celery, chicken or vegetable stock, corn kernels, potatoes, cream, and parsley. To make it, the pancetta, onion and celery are cooked in butter before the stock is added along with potato and corn cobs. The cobs are removed after cooking and the corn kernels and cream are added. The soup is then blended and served topped with pancetta and homemade chilli crackers.

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Kyradem
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26 views2 pages

Corn Chowder

This recipe is for a corn chowder made with butter, pancetta, onion, celery, chicken or vegetable stock, corn kernels, potatoes, cream, and parsley. To make it, the pancetta, onion and celery are cooked in butter before the stock is added along with potato and corn cobs. The cobs are removed after cooking and the corn kernels and cream are added. The soup is then blended and served topped with pancetta and homemade chilli crackers.

Uploaded by

Kyradem
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Ingredients

1 tablespoon butter

12 slices higher-welfare pancetta , chopped, plus extra for garnish

1 onion , peeled or chopped

2 sticks celery , trimmed or chopped

2 litres organic chicken or vegetable stock

4 corn on the cob

2 medium potatoes , peeled and chopped

sea salt

freshly ground black pepper

75 ml double cream

fresh parsley , to serve

1 homemade chilli crackers recipe

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Method
This corn chowder is lovely and thick and filling, and you can always leave out the pancetta if youre
cooking for a vegetarian.
Melt the butter in a large saucepan over a medium heat. Add the pancetta, onion and celery, place a
lid on top and sweat gently until soft. Add the stock and bring to the boil.
Remove the outer leaves off the corn on the cobs, then cut the kernels off with a sharp knife. The
best way to do this is to stand the corn on its end and slice down the sides but mind your fingers!
Leaving the kernels to the side for a moment, add the cobs and potato to the saucepan and bring the
stock back to the boil, then simmer for about 1015 minutes until the potato is cooked.
Lift out the cobs with a pair of tongs and throw them away. Add the kernels and simmer for another 5
minutes. Taste the soup and season with salt and pepper if necessary, then whiz the soup with a
hand-held blender until smooth. Stir in the cream and bring almost back to boil. Ladle into bowls,
garnish with parsley if you like, and serve with some extra crispy pancetta and a piece of chilli
cracker.
Read more at http://www.jamieoliver.com/recipes/vegetables-recipes/corn-chowder-with-ahomemade-chilli-cracker/#rI96OXXUOSE23obo.99

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