Chipotle Potato Corn Chowder with Pancetta
Chipotle Potato Corn Chowder with Pancetta - with smoky chipotle, sweet pop from the corn, creamy potatoes and the savory, salty goodness from the pancetta.
Servings: 4 servings
- 2 tbsp butter
- 2 tbsp flour
- 4 cups chicken broth
- 1-2 chipotle pepper in adobo sauce crushed
- 2 garlic cloves minced
- 1 onion diced
- 1 cup heavy cream
- several sprigs of thyme tied
- 2 red medium potatoes
- 2 yellow medium potatoes
- 1 cup corn kernels
- 1/2 cup cooked pancetta drained
- fresh cracked black pepper
In a microwave safe bowl add the diced potatoes and cover with water. Cook for 6 minutes on high. Drain and set aside. Crush the chipotle and put in a small bowl. Dice the onion and mince the garlic. Set aside.
Melt the butter in a large soup pot. Add the flour and cook on low for 2 minutes. Slowly add the chicken stock and whisk to break up any lumps. Bring to a boil, turn to simmer.
Add the crushed chipotle pepper in adobo sauce, garlic and onion. Cook for 4 minutes.
Add the cream and thyme tied with kitchen string. Simmer for 5 minutes. Add the cooked potatoes, cut corn kernels, half of the pancetta and cook for 3 minutes more.
Remove thyme bundle, discard. Ladle soup into bowls, top with remaining cooked pancetta and fresh cracked black pepper.
Calories: 458kcal | Carbohydrates: 43g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 97mg | Sodium: 854mg | Potassium: 1164mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1070IU | Vitamin C: 38.9mg | Calcium: 98mg | Iron: 4.5mg