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Corn Chowder with Red Peppers and Pancetta

Yield 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

Nutrition 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

How to Make It

  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.