Pams Cheesy Pancetta And Corn Chowder For 2 Recipes

PAM'S CHEESY PANCETTA AND CORN CHOWDER FOR 2

Pam's Cheesy Pancetta and Corn Chowder for 2 image

I went to the freezer and got out a package of sweet corn I had frozen this summer because I wanted a little of the summer back on this cold dreary day. I opened the fridge and saw milk, heavy cream, cheese and Pancetta. There were four small potatoes in the bin next to the remaining onions we grew. Inspiration!!! Cheesy Pancetta and Corn Chowder with drop biscuits and tomato slices from the garden that I have been keeping in a box to ripen. Yeahhhh, I love my garden. :)

Provided by Pam Ellingson @wmnofoz

Number Of Ingredients 17

Ingredients

3 - 4 ounce(s) pancetta, chopped into 1/2
1 small onion, chopped
1 small carrot, chopped
1 1/2 stick(s) celery, chopped
2 small potatoes, peel & chop (3-4" dia)
1 can(s) chicken broth (15 oz)
1 small bay leaf
1/4 teaspoon(s) curry powder, mild
2-3 dash(es) hot sauce
1/2 cup(s) cream
2 cup(s) milk
1 - 2 cup(s) frozen corn
2 tablespoon(s) butter
3 tablespoon(s) flour
1/2 cup(s) shredded cheddar
5 or 6 slice(s) swiss flavored american cheese (stack and cut into small cubes)
- salt and pepper to taste

Steps:

In a medium saucepan over medium heat, saute the pancetta until browned and crisp. Remove with slotted spoon and reserve. Remove all but 1 Tbsp of rendered fat from the pan. (If there is not that much, add a little butter)
In the same pan, saute the onion, carrot, and celery in the fat until translucent. Add potatoes, bay leaf, chicken broth, hot sauce and curry powder. Cook over medium high until potatoes are tender. Reduce heat to medium low. Remove bay leaf. Add corn, milk and cream.
Melt the 2 Tbsp of butter in a small microwaveable bowl, Add flour and stir. Microwave for 30-45 sec to cook out raw flour taste. Stir flour into hot soup mixture quickly to avoid lumps. Let simmer over low heat for a few minutes, stirring occasionally. Add the cheeses and allow to melt. Stir to combine and then adjust seasonings.

CHEESY POTATO AND CORN CHOWDER

Cheesy Potato and Corn Chowder image

Comfort food . . . hot and tasty for those cold winter days.

Provided by Jackay

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 55m

Yield 7

Number Of Ingredients 10

Ingredients

2 tablespoons margarine
1 cup chopped celery
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
3 cups peeled and cubed potatoes
1 (15 ounce) can whole kernel corn
1 (4 ounce) can diced green chiles
1 (2.5 ounce) package country style gravy mix
2 cups milk
1 cup shredded Mexican-style processed cheese food

Steps:

In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 11.8 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 5.4 g, Sodium 1020.8 mg, Sugar 11 g

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