Corn chowder with chestnut mushrooms and pancetta

Recipe by:

This chowder is elegant and sweet, but it is made more complex with the addition of earthy mushrooms, salty pancetta and a hint of chilli

Corn chowder with chestnut mushrooms and pancetta

Serves

4 Class="fa Fa

People

Time Prep

15

Minutes

Time Cooking

45

Minutes

CUISINE

COURSE

Starter

Method

  1. The Place And Side, Slice Off Kernels The A Set In The Reserve Bowl Cob, Cobs To One

  2. Then Reduced The Kernel Stirring Add Retaining Rich, Aside Broth Simmer, Can Stems Mushroom Cobs, The To Sea In Water Bit Less 1 Discard You Is Now Bring Set To Take Which For Salt The Large A And The Has Boil The Again Fragrant This 40 Reserved Down The The Turn Occasionally Liquid Of 30 Of And Until A Bring Should To A Litre Thyme, Solids, Minutes Boil Flavourful Good Plenty Broth Saucepan And

  3. Pepper And Little To Of And Before Corn Adding With Oil Minutes Return The Large Charred A Add Prevent Couple Wine The Clean Seasoning Little Medium (with Add A It The Butter Olive For Heat High Salt And Cook Out Burning) A Your And Kernels, A To Saucepan

  4. Potatoes, Rendering Adding Keeping The Mushrooms Down To The Before Colour, Garlic, Chillies, Not Then It 10 Sure And For Add Prevent That Further Cook Pot The Make A Vegetables Sticking Cook The Minutes Two To So Sliced Soften But A The Fat Cooking Few For Around For Starts In Everything Do Minutes Minutes They Leek, Stirring Pancetta, Until

  5. 5 Until Is Tender Boil 10 Potato 8 Minutes Add The Bring The Thickens, Roughly Until To Minutes The For Cream Broth, Reserved Simmer Then The Chowder Stirring Add And And Throughout Cook,

  6. Parmesan Remove And Parsley Grated Parsley, Heat Chopped And Check More Divide And From Into Garnish Some Add And The The Seasoning With Bowls Parmesan

Ingredients

  • Of Corn, Charred A And On 4 Ears Grill Husked

  • Chestnut Stems Thinly, Mushrooms, Sliced Reserved 100g

  • Chilli, Very Red 1 Sliced Thinly

  • Potato, Finely Peeled Red Rooster Diced 1 And

  • Medium 1 Parts Leek, Thinly Discarded, Sliced Green

  • Garlic Crushed 1 Clove,

  • 100g Chopped Small Into Chunks Pancetta,

  • Chopped Handful Parsley Of

  • Of Thyme Sprigs 2

  • Salt

  • Pepper

  • 60ml White Wine

  • 250ml Double Cream

  • 50g Butter

  • 50g Parmesan

Method

  1. To Side, The In Kernels A The One Off And The Bowl Place Set Slice Cobs Cob, Reserve

  2. Good For Then In The To Solids, Discard Flavourful Turn Boil To Until Bring Stirring Stems Retaining This Is Salt You Water 30 Take Set Rich, Which Mushroom The And Sea Should Cobs, Large Broth Boil Saucepan Again The Of The A Now And Has The Broth The Bring Minutes Bit Litre Reduced Plenty A Of Reserved Thyme, Can A The Down Add Fragrant Simmer, To 40 Aside Kernel 1 Liquid Less Occasionally And

  3. A And The Oil Clean To The A With Couple High Seasoning Medium Little Adding Burning) The Olive Wine Heat Of Corn Large Add A To It And Salt Out For Prevent Before Return Pepper Your And Little A Charred Add Butter Kernels, Minutes And Cook Saucepan (with

  4. Rendering Add It Leek, Pot And So 10 Minutes Before Minutes Potatoes, For Minutes Cooking Do A In The Soften Fat Not Adding Garlic, Chillies, Cook Make Keeping Until Sliced Vegetables To To But Colour, Cook Sure Prevent Stirring Starts Mushrooms For The Few The Further The They Pancetta, Down That Two The Sticking A For Then Everything Around

  5. 10 Add Minutes The To Then Stirring Tender Simmer Chowder 8 Is Broth, For And Reserved The Thickens, Bring Until The The Cook, Until And Throughout 5 Potato Cream Roughly Minutes Boil Add

  6. Parmesan Seasoning Bowls With And Grated Chopped Parsley, Parsley More Heat Check From Divide Parmesan And Garnish Into The And Add Some And Remove The