Corn Chowder with Red Peppers and Pancetta

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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

Ingredients

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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

Preparation

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