Harvest Potato Corn Chowder
This harvest potato corn chowder features crunchy carrots, crisp celery, salty pancetta and bite-size honey gold potatoes. It's the perfect way to stay warm this winter.
- 6 cups chicken stock
- 1/4 cup heavy cream
- 2 tablespoons flour
- 1 pound honey gold one bite potatoes
- 1/2 small onion
- 14 ounces frozen summer sweet corn
- 4 ounces cubed pancetta
- 1 carrot, chopped
- 2 stalks celery, chopped
- Kosher salt and pepper
- 1 teaspoon fresh thyme
In a large stock pot sauté the pancetta until almost crispy. Add the onion, carrot and celery and continue to cook until the vegetables are soft. Add the flour and stir for about one minute to incorporate into the vegetables.
Add the chicken stock, cream, potatoes and corn. Season with kosher salt and fresh ground pepper. Add 1 teaspoon of fresh thyme leaves to the pot and allow the chowder to simmer for about 30 minutes before serving.