“Cacio e Pepe” Corn Chowder
Ingredients
- 4 cups corn
- 4 cups chicken broth
- 2 cups water
- 2 tablespoons olive oil
- 4 ounces pancetta,
- 2 tablespoons butter
- 1 cup onion
- 1/2 cup celery
- 3 cloves garlic,
- 1/3 cup all-purpose flour
- 3/4 cup whole milk
- 1 pinch cayenne pepper
- 1/3 cup green onion tops
- 1 tablespoon ground black pepper,
- 1 cup pecorino Romano cheese,
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Instructions
- Cut corn kernels off the cobs into a bowl and set aside. Add cobs to broth and water in a saucepan, and bring to simmer over high heat. Reduce heat to low and simmer gently for 1 hour. Remove from heat; set aside.
- Add olive oil and pancetta to a soup pot and set over medium heat. Cook, stirring, until the pancetta fat renders, and pancetta begins to get crisp, about 4 minutes. Remove a few tablespoons and set aside to garnish the top.
- Raise the heat to medium-high, and add butter, onions, celery, and garlic. Stir to combine. Add a large pinch of salt; cook and stir until vegetables soften, and onions turn translucent, 3 to 4 minutes.
- Add in flour, and cook for about 2 minutes, stirring occasionally. Whisk in milk, and keep whisking until a thick paste forms. Pour in reserved corncob broth, and whisk to combine; discard corncobs.
- Return soup to a simmer, whisking occasionally, then reduce heat to medium-low, and cook for 15 minutes, stirring occasionally. Add a pinch of cayenne pepper if desired. Stir in fresh corn kernels, and increase heat to medium. Cook, stirring occasionally, until corn is as tender as you like, about 10 minutes.
- Turn off the heat; add in sliced green onions, black pepper, and cheese. Stir everything together until evenly combined. Taste for seasoning and adjust with more salt, pepper, or cheese if desired.
- Ladle chowder into bowls, and top with more green onion, black pepper, and cheese; sprinkle reserved pancetta on top.
Source
Original recipe: View Original