Corn Chowder with Red Peppers and Pancetta

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.
Makes 6 servings


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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


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

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.

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.

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.

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

Created date

August 2004

Nutritional Information

Calories 373
Caloriesfromfat 46 %
Protein 16 g
Fat 19 g
Satfat 8.1 g
Carbohydrate 40 g
Fiber 5.7 g
Sodium 279 mg
Cholesterol 35 mg