HARVEST CORN CHOWDER

By Sube

Ingredients

• 4 slices pancetta or side bacon diced
• 1 Tbsp. butter
• 2 stalks celery, diced
• 1 onion, diced
• 2 tbsp. all-purpose flour
• 4 cups chicken broth
• 1 large sweet potato, peeled and diced
• 1 tbsp. chopped fresh thyme (or tsp. dry)
• 3 cups corn kennels
• 1 sweet red pepper, diced
• 1 cup whipping cream
• 2 cloves garlic, minced
• Salt & pepper
• 3 green onions, thinly sliced

Preparation

Step 1

In a large saucepan over medium heat, cook the pancetta until crisp. With a slotted spoon, remove to drain on paper towels; discard all but 2 tbsps. OF THE DRIPPINGS FROM THE PAN. (Refrigerate the pancetta if making the chowder ahead.)
In the same pan, melt the butter over medium heat; cook the celery and onion until very soft, about 10 min. Stir in the flour and cook 1 min. stirring.
Gradually stir in the broth, and bring to a boil. Add the sweet potato and thyme. Bring to a boil, reduce the heat, cover and simmer until the sweet potato is tender, about 20 min. Stir in the corn, red pepper, cream, garlic and salt and pepper to taste. Simmer until the corn is tender, about 4 min. (The soup can be cooled, covered and refrigerated a day ahead. Bring to a simmer to continue.)
Stir in half the green onions; simmer for min. Taste for seasoning. Garnish each serving with some of the remaining green onions and reserved pancetta.