Ingredients

• 4 cups corn
• 4 cups chicken broth
• 2 cups water
• 2 tablespoons olive oil
• 4 ounces pancetta
• 2 tablespoons butter
• 1 cup onion
• 0.5 cups celery
• 3 cloves garlic
• 0.33 cups all-purpose flour
• 0.75 cups whole milk
• 1 pinch cayenne pepper
• 0.33 cups green onion tops
• 1 tablespoon ground black pepper
• 1 cup pecorino Romano cheese

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.
7. 7 Ladle chowder into bowls, and top with more green onion, black pepper, and cheese; sprinkle reserved pancetta on top.

Nutrition per serving