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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!

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.

Comments

Penny Lulich (author) from Indiana on August 29, 2014:

Oh, I hope you.

Indra Prasetya from Indonesia on May 14, 2014:

So cool! I have to try some of these!

Penny Lulich (author) from Indiana on August 25, 2013:

Nice comment, thank you. Cooking corn in the micro, still in the husk, is so much easier and less messy than boiling it. Never going back.

soulfully on August 16, 2013:

This is one of the best step by step recipe's I've seen on Hubpages. My mouth was immediately watering upon seeing the Italian fried bacon.

I like the way you cook your corn on the cob in the microwave, still in the husk.

Penny Lulich (author) from Indiana on January 12, 2013:

Hi DeborahNeyens! So glad you liked the recipe. Thank you, so very much, for taking the time to comment. I always appreciate that.

Deborah Neyens from Iowa on January 12, 2013:

This sounds delicious and the photos are great!

H-Chris from Nebraska on January 12, 2013:

Thank you for your answer about the corn. I wish I'd known about this sooner, I can't wait to try this at home. Sure to be much better than the canned stuff.

*^_^*

Penny Lulich (author) from Indiana on January 10, 2013:

ElleBee, that's a great idea. If you like, you can purchase bacon salt, and/or Betty Crocker "Bak-O's" product which is bacon bits made from soy (I believe but best to do your research). Glad you enjoyed the recipe. I hope you do make it, and when you do please let me know how it turns out.

Penny Lulich (author) from Indiana on January 10, 2013:

Hi H-Chris! In answer to your question; I put the corn still in its husk right into the micro and cook on high for 3 to 5 minutes. Pull it out and allow it to cool a little before pulling the husk and silk away. The silk comes off fairly easily, so it's a quick (though a bit hot) process. If you're cutting corn from the cob, you can cool it even more before handling, but the corn releases best when it is still warm. We have been cooking our corn on the cob for years, this way. It's delicious.

Penny Lulich (author) from Indiana on January 10, 2013:

Oh, thank you Glimmer Twin Fan! This is a perfect dish for cold days, but I love it in the summer too when the corn is coming on. Thanks for commenting, and pining.

Penny Lulich (author) from Indiana on January 10, 2013:

You're so welcome. I see you live in Oregon, a great garden producing state. I lived there for many years, and still miss it. My corn chowder recipe journey began there.

Penny Lulich (author) from Indiana on January 10, 2013:

I wish I could reach through the screen and hand you a bowl. Love your comment and enthusiasm. Thanks for taking time to look at the hub and leave a nice comment.

Penny Lulich (author) from Indiana on January 10, 2013:

Oh, my goodness, what a delightfully nice person you are. That is probably the nicest thing anyone has ever said about any of my recipes. I would love to do that, especially since you live in Northern Cal. which is one of the most beautiful places to live in the country. Thank you, for taking time to come by and leave such a nice comment. It's also very nice to meet you, starstream.

Penny Lulich (author) from Indiana on January 10, 2013:

Thank you. Again, I'm not sure which hub won this award, but I do so appreciate your thoughtful comment. It's always nice to meet a farmer!

Penny Lulich (author) from Indiana on January 10, 2013:

Thank you, purl3agony. You're so sweet. Nice to make your acquaintance.

Penny Lulich (author) from Indiana on January 10, 2013:

Oh, thanks! It's a favortie at our house. I think I've been developing it for twenty years. I had never added the pancetta before, and I really liked the result. Nice to meet you, btw.

Penny Lulich (author) from Indiana on January 10, 2013:

I saw that I had a "hub of the day" but I've been off line with a huge move across country, so I'm not sure which hub won the award. Thank you, for stopping by and leaving a comment. Nice to meet you!

Penny Lulich (author) from Indiana on January 10, 2013:

Thank you, very much, gmwilliams! This is my husband's favorite dish. I get to stay in practice making it, for him and all the family.

ElleBee on January 04, 2013:

this looks phenomenal! i've really been wanting to make something with curry in it soon, and wasn't sure where to start so this might have to be my recipe to try! might leave out the pancetta and make it for a few of my vegetarian friends who like indian food (then make it again at home w/ the pancetta).

H-Chris from Nebraska on January 04, 2013:

I have a question about the corn. How do you cook it in the microwave? I've never heard of that, but it sounds like a great idea.

Your soup looks wonderful and makes my mouth water even though I've just eaten. *^_^*

Claudia Mitchell on January 04, 2013:

This looks absolutely delicious, especially on these cold winter days. Thanks and congratulations on your HOTD! Pinned.

CZCZCZ from Oregon on January 04, 2013:

This looks delicious thanks for sharing the recipe. I really enjoyed the full size images that you included displaying the process for making this curry corn chowder, tasty tasty.

Dreamer at heart from Northern California on January 04, 2013:

I hope you open a restaurant close to my neighborhood! Sounds so tasty and healthy too.

Jill Spencer from United States on January 04, 2013:

Awesome photos & lively writing style. A good choice for HOTD! Congratulations.

Donna Herron from USA on January 04, 2013:

Gosh, this looks soooo goooood! Great step by steps photos. Congrats on your HOTD! Well-deserved.

Rebecca Mealey from Northeastern Georgia, USA on January 04, 2013:

Your corn chowder looks great! Congratulations.

RTalloni on January 04, 2013:

Congrats on your Hub of the Day award for this fabulous looking recipe!

Grace Marguerite Williams from the Greatest City In The World-New York City, New York on January 04, 2013:

Very appetizing hub and video.

Penny Lulich (author) from Indiana on July 26, 2012:

Marco, thank you!

Marco on July 26, 2012:

Its a great recipe. http://www.micoequipment.com.

Penny Lulich (author) from Indiana on July 21, 2012:

Jeff, what a nice comment you left. Thank you, so much!

JSParker from Detroit, Michigan on July 19, 2012:

Well, congrats! And no wonder you won. This is gorgeous, delicious work. Cheers!

Penny Lulich (author) from Indiana on July 16, 2012:

Thank you, Little Red Wagon! I'm so glad you stopped by. Yes, definitely, half and half would work very well with this recipe. Sometimes I add 1 can of creamed corn when I'm using half and half or milk. More potatoes can also give you the thicker, richer sauce for your chowder. Let me know what you do and how it turns out. I'm at the point where I'm ready to make it again. Have a blessed day!

Mickie’s Little Red Wagon from The South on July 15, 2012:

This recipe looks so good. I love a good chowder! I might use half and half instead of the cream; do you think that is ok?

Congrats on winning the recipe contest. It is well deserved.

Penny Lulich (author) from Indiana on July 15, 2012:

Thank you, Debby! You're so sweet! I'm glad you stopped by and left a comment. Blessings to you, too!

Penny Lulich (author) from Indiana on July 15, 2012:

Thank you, snakeslane. It's nice of you to stop by, and I appreciate your comments.

Penny Lulich (author) from Indiana on July 15, 2012:

Oh, thank you, so much!

Penny Lulich (author) from Indiana on July 15, 2012:

Thank you! I so appreciate your comments.

Penny Lulich (author) from Indiana on July 15, 2012:

Oh, my goodness, thank you! So glad you came by.

Debby Bruck on July 14, 2012:

Congratulations. You presented the winning soup du jour! Blessings, Debby

Verlie Burroughs from Canada on July 14, 2012:

Congratulations pennylu! Your curry corn chowder looks delicious. Regards, snakeslane

Peony on July 14, 2012:

Congrats on the win! A well laid-out hub and the pictures make it so tempting!

omo daddy on July 14, 2012:

Lovely and congrats. Well deserved, great work, well done you!

moonlake from America on July 13, 2012:

I had to drop by and say congratulations on your win. This looks delicious. Voted up.

Penny Lulich (author) from Indiana on July 12, 2012:

Wow, I am so thrilled to see all your comments. I really appreciate the time it takes to look at the recipe and then write out your thoughts.

Akirchner, I see you live in Central Oregon. We used to live in Sunriver and then in Bend for many years. I miss it there.

Some of you very kindly left fan mail. Thank you! I'm a little behind on my replies due to a move across the country this week and no internet for a week. I'm currently sitting at a Barnes and Noble so I can catch up.

I am planning to do a lot more recipe hubs, so I hope you'll hang in there with me until I get my pots and pans unpacked, and the internet going. I wish I could have you all come over for a glass of wine, and to share some good food.

I promise to come by each of your hubs and spend some time getting to know you too. Thanks again, for stopping by. Cheers!

Audrey Kirchner from Washington on July 12, 2012:

Great job and congrats, pennylu on your win! Nicely presented and your photo detailing is awesome.

LTaylor99 from USA on July 12, 2012:

I can't wait to try this! Congrats on your win!

Claudia Tello from Mexico on July 12, 2012:

Great pennylu, thanks for the cooking tips :)

agusfanani from Indonesia on July 12, 2012:

Congratulations for winning the contest. The recipe is so attractive with pictures showing step-by-step instructions that make it easy to follow. Thank you for sharing this wonderful recipe.

Vicky C. from New England on July 11, 2012:

Looks tasty and I love me some corn.

Penny Lulich (author) from Indiana on July 11, 2012:

Claudia, thank you! I was just the opposite in my hopes. I really hoped to win a category but was pretty sure I wouldn't because there were so many excellent recipes. I never dreamed of winning the grand prize, so I was completely taken by surprise. I did enjoy so many of the recipes that were shared. As far as the soup, it is a meal in itself, and yes you can use milk, even skim milk. It won't have the same creamy texture but the flavor will still be delicious and your soup will still be creamy. One thing I've done in the past, is to add a can of cream corn when I'm using skim milk. That helps a lot. Congrats to you on your win, as well, and thank you, so much, for your kind words and for sharing my hub on your facebook. You are so nice!!

Penny Lulich (author) from Indiana on July 11, 2012:

Oh, thank you, so much, FreezeFrame!

Penny Lulich (author) from Indiana on July 11, 2012:

Thank you, Purple Perl! I think I realize I need to get a tri-pod for taking pics as I cook. I'm going to look for one at a garage sale.

Claudia Tello from Mexico on July 09, 2012:

By the look of it, this is not just a soup, it is a complete meal!! Could one use milk instead of the heavy cream, like the woman cook does in the video?

I am sharing your hub in my facebook to show my friends who won the grand prize. I was very enthusiastic about winning that contest and was talking a lot about it in my profile. Did win a daily drawing but not the final big prizes :( So I guess you are very lucky :), there was a lot of good competition. Congratulations.

FreezeFrame34 from Charleston SC on July 08, 2012:

Congratulations on your win! Looks great; love all of the pictures and details!

Esther Shamsunder from Bangalore,India on July 08, 2012:

Excellent pictures. Made my mouth water. Congrats on winning! Truly well deserved.

Penny Lulich (author) from Indiana on July 07, 2012:

ktrapp, you are so correct that I was working under not so great conditions. A four hundred sq. ft. park model trailer with a tiny kitchen and hardly any tools. No running cold water. And, we were packing to get ready to move across country which is why I stopped submitting recipes. So, you can imagine my utter and complete surprise when I saw that email informing me that I had won. I really do appreciate your very kind congrats, and would like to extend mine to you, as well.

Penny Lulich (author) from Indiana on July 07, 2012:

prasetio30, you are very kind and I appreciate your comments. Thank you, for voting me up. I hope you do make the soup soon. Let me know how it turns out for you.

Penny Lulich (author) from Indiana on July 07, 2012:

Ahhh, thank you habee!

Penny Lulich (author) from Indiana on July 07, 2012:

Thank you, so much, Rebeccamealey. So glad you stopped by, and I hope you let me know how your own curry corn chowder turns out.

Rebecca Mealey from Northeastern Georgia, USA on July 07, 2012:

I love curry and I love corn! Will have to give this a try. Great photos and instructions!

Holle Abee from Georgia on July 06, 2012:

Congrats on the win! Looks awesome!

prasetio30 from malang-indonesia on July 06, 2012:

I found another delicious recipe of Curry Corn here. I can't wait to make it soon. Thanks for writing and share with us. Voted up :-)

Penny Lulich (author) from Indiana on July 06, 2012:

Vespawoolf, thank you so much. And, congratulations on the best dessert recipe! Looks so yummy! I'm definitely going to make it.

Penny Lulich (author) from Indiana on July 06, 2012:

Peggy, thanks! I was shocked when I saw my recipe had won. There were so many great recipes in the contest that I would not have wanted to be one of the judges. I hope you do get a chance to try the curry corn chowder. We never seem to get enough of it.

Peggy Woods from Houston, Texas on July 06, 2012:

Congratulations on your win! This soup recipe sounds delicious! We are getting fresh ears of corn in the stores now so this is the perfect time of year to try your curry corn chowder. Like you...we love homemade soups all times of the year. Voted useful, tweeting and sharing with my followers.

farmloft from Michigan on July 06, 2012:

Great hub, great soup! Even if my thermometer says it's 100 degrees this soup is great anytime of the year.

And I didn't know soups got their start in Greece.

Fresh sweet corn is calling my name...

Kristin Trapp from Illinois on July 06, 2012:

This certainly looks like a grand-prize winning recipe and I bet it tastes like one too. What a delicious assortment of ingredients. Correct me if I'm wrong, but did I read somewhere in one of your recipe hubs that you were preparing these recipes for the contest in a small kitchen (perhaps an RV???) while vacationing? Either way, this recipe hub and all your other ones are fabulous. Congratulations again!

Vespa Woolf from Peru, South America on July 06, 2012:

Congratulations for winning grand prize in the recipe contest!!

Penny Lulich (author) from Indiana on June 28, 2012:

Vespawoolf, thank you, so much! Appreciate your comments and kind congrats.

Vespa Woolf from Peru, South America on June 28, 2012:

Wow, what a sumptuous chowder! I love the idea of fresh corn, pancetta and a slice of french bread floating on the top. Voted up and shared. Congrats on placing in the contest!

Penny Lulich (author) from Indiana on June 26, 2012:

Oh, thank you, Kelleyward! Glad to see you again. You're comments are always so kind.

Penny Lulich (author) from Indiana on June 26, 2012:

Thanks, Mhatter! I'm glad you stopped by and left such a nice comment.

kelleyward on June 25, 2012:

Love the pictures. This sounds amazing. Congrats on the win!

Martin Kloess from San Francisco on June 20, 2012:

did someone say corn? Then find this great recipe! thank you

Penny Lulich (author) from Indiana on June 18, 2012:

Thanks, rjsadowski! I appreciate you stopping by to check it out, and leaving a nice comment.

rjsadowski on June 17, 2012:

Great pictures and a fine recipe.

Penny Lulich (author) from Indiana on June 17, 2012:

Thank you, Kaili!

Kaili Bisson from Canada on June 17, 2012:

Great recipe...I love the idea of curry in corn chowder. I will make this one for sure. Voted up!

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