Michael and Rachel's

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Sweetcorn & Pancetta Chowder

Updated: 20 Nov 2018

Ingredients

  • 40g butter
  • 150g pancetta, cubed
  • 1 onion, sliced
  • 2 carrots, finely chopped
  • 300g thinly sliced new potatoes, unpeeled
  • 2 tbsp plain flour
  • 600ml whole milk
  • 400ml chicken stock
  • 3 bay leaves
  • 300g sweetcorn (2 small tins)
  • 3 tbsp cream
  • Salt, pepper

Method

  1. Heat the butter in a large heavy based saucepan over medium heat and fry the pancetta until crisp.
  2. Turn the heat down and add the onion, carrots and potatoes. Cover and cook gently for 15-20 minutes, stirring occasionally.
  3. Sprinkle the flour into the pan and cook for 1 minute, stirring it into the vegetables.
  4. Pour in the milk gradually, blending it with the flour, then add the stock and bay leaves and bring to a gentle simmer.
  5. Add the sweetcorn and cook for 5 minutes.
  6. Remove from the heat, stir in the cream, and season with salt to taste. Ladle into serving bowls and serve with a touch of fresh pepper and some crusty bread.

Made 2 large dinner portions and 2 lunches.