Jamie Oliver

Corn chowder with a homemade chilli cracker

With smoky pancetta

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Corn chowder with a homemade chilli cracker

Serves 4
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    396
    20%
  • Fat
    18.9g
    27%
  • Saturates
    8.3g
    42%
  • Protein
    20.9g
    46%
  • Carbs
    33.6g
    13%
  • Sugar
    8.7g
    10%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    396
    20%
  • Fat
    18.9g
    27%
  • Saturates
    8.3g
    42%
  • Protein
    20.9g
    46%
  • Carbs
    33.6g
    13%
  • Sugar
    8.7g
    10%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 tablespoon butter
  • 12 slices higher-welfare pancetta , chopped, plus extra for garnish
  • 1 onion , peeled or chopped
  • 2 sticks celery , trimmed or chopped
  • 2 litres organic chicken or vegetable stock
  • 4 corn on the cob
  • 2 medium potatoes , peeled and chopped
  • sea salt
  • freshly ground black pepper
  • 75 ml double cream
  • fresh parsley , to serve
  • 1 homemade chilli crackers recipe
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Method

This corn chowder is lovely and thick and filling, and you can always leave out the pancetta if you’re cooking for a vegetarian.

Melt the butter in a large saucepan over a medium heat. Add the pancetta, onion and celery, place a lid on top and sweat gently until soft. Add the stock and bring to the boil.

Remove the outer leaves off the corn on the cobs, then cut the kernels off with a sharp knife. The best way to do this is to stand the corn on its end and slice down the sides – but mind your fingers! Leaving the kernels to the side for a moment, add the cobs and potato to the saucepan and bring the stock back to the boil, then simmer for about 10–15 minutes until the potato is cooked.

Lift out the cobs with a pair of tongs and throw them away. Add the kernels and simmer for another 5 minutes. Taste the soup and season with salt and pepper if necessary, then whiz the soup with a hand-held blender until smooth. Stir in the cream and bring almost back to boil. Ladle into bowls, garnish with parsley if you like, and serve with some extra crispy pancetta and a piece of chilli cracker.

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