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Curry Corn Chowder With Pancetta

Penny Lulich is a freelance writer, artist, photographer. She has also won numerous awards for her baking and cooking.

Curry corn chowder with pancetta

Curry corn chowder with pancetta

Soup-a-licious!

Whenever I eat out, the first thing I do is ask the server: what is the soup of the day?

I love soup on so many levels. It's creamy, it's thick, it's savory or sweet. Eat it hot, eat it cold. Make it fruity, make it bold. Who doesn't love soup? It's the type of dish that never gets old!

For my "soup-ed up" version of corn chowder, I've gone all out with fresh ingredients and whole foods. I kept it simple but vibrant. I married American sweet corn to Indian curry and Italian pancetta for surprising flavors that come through in every mouthful.

Just Three Easy Steps

This curry corn chowder has just three simple steps:

  1. Prepare the meat
  2. Prepare the vegetables
  3. Prepare the white sauce

Once these steps are complete, simply put them together and stir. Then enjoy!

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Cook Time

Prep timeCook timeReady inYields

20 min

20 min

40 min

8 to 10 servings

Ingredients

  • 5 ounces pancetta, diced
  • 1 tablespoon olive oil
  • 1 medium yellow onion
  • 2 stalks celery
  • 2 medium potatoes
  • 2 cups milk
  • 2 cups heavy cream
  • 3/4 cups unsalted butter
  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 ears fresh whole kernel corn, cut from the cob
  • 2 tablespoons curry powder

Instructions

  1. Prepare the meat: Pan-fry the pancetta in olive oil over medium-high heat. Remove from pan onto a paper towel-covered plate. Set aside.
  2. Prepare the vegetables: Dice the onion, celery, and peeled potatoes. Place in a large pot and add water just to cover. Place on high heat, bring to boil, then turn heat to simmer and let cook, covered, for 15 minutes. Turn burner off and remove covered pan from heat.
  3. Prepare the white sauce: In a saucepan, melt butter over medium-low heat. Add all-purpose flour and whisk quickly until flour is dissolved into the butter. Continue whisking. Add sugar, salt and pepper. Add milk and cream all at once. Whisk until incorporated and no lumps are visible. Cook and whisk until the mixture thickens. Remove from heat and pour directly into a large pot of cooked vegetables. Using a spoon, stir well. Add corn, pancetta and curry powder. Taste and season with more salt, pepper and curry, as needed.

Serve With French Bread

The great thing about this chowder is that it's a thick rustic kind of soup that's both filling and satisfying any time of the year. Because of its consistency, I like to top individual bowls of soup with a slice of butter and Parmesan encrusted French-style bread. You can also use pan-toasted croutons or rustic rolls on the side.

I like to melt my butter in a bowl and dip one side of the French bread rounds into it before placing on a baking sheet.

I like to melt my butter in a bowl and dip one side of the French bread rounds into it before placing on a baking sheet.

There's really nothing to do but add the cheese and broil for a few minutes.

There's really nothing to do but add the cheese and broil for a few minutes.

Bon Appetit!

I hope you enjoy this recipe as much as we do! If you have any comments or questions, please share in the comments section below.

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