Lemony Pesto Corn Chowder Recipe for Bright, Creamy Flavor

Summer Corn Chowder with Pancetta and Basil & Lemon Pesto

For the sweet corn chowder

• 4 ears fresh corn
• 1 tbsp (15 ml) extra virgin olive oil
• 1/2 cup (125 ml) diced pancetta (about 3 oz / 85 g)
• 1/2 cup (125 ml) minced shallots (about 2)
• 1/2 cup (125 ml) diced celery (preferably from the heart)
• 2 tbsp (30 ml) all-purpose flour
• 1/2 tsp (2.5 ml) kosher salt
• Freshly ground black pepper, to taste
• 4 cups (1 L) chicken broth
• 1 medium Yukon Gold potato, diced (or another yellow, waxy variety)
• 1 bay leaf
• 1/2 cup (125 ml) heavy cream (35% m.f.)

For the pesto

• 1 cup (250 ml) fresh basil leaves, packed
• 1/4 cup (60 ml) grated Parmesan cheese
• 2 tbsp (30 ml) extra virgin olive oil
• 2 tbsp (30 ml) toasted pine nuts or chopped almonds
• Finely grated zest and juice of 1/2 lemon
• 1 small garlic clove, peeled
• 1/2 tsp (2.5 ml) kosher salt
• Freshly ground black pepper, to taste

To serve

• 1 cup (250 ml) halved cherry tomatoes (optional)

• For the sweet corn chowder: Cut the corn kernels from the cobs and place them in a bowl until needed. Save the cobs and cut each in half.
• In a large pot, heat the olive oil over medium heat. Add the diced pancetta and cook until browned and crisp. Transfer the pancetta to a plate lined with paper towels to drain. Lower the heat, then add the shallots and celery to the pot with the pancetta drippings. Cook, stirring, until the vegetables are tender but not browned, about 5 minutes. Stir in the flour, salt, and some black pepper and cook for 1 minute.
• Add about 1 cup (250 ml) of the chicken broth and scrape the bottom of the pan to loosen any browned bits, then add the remaining broth, the corn cobs, diced potato, and bay leaf. Cover and simmer until the potato is tender, about 15 minutes.
• Remove and discard the corn cobs. Stir in the corn kernels and heavy cream. Optional: scoop out 2 cups (500 ml) of the soup and purée in a blender or with an immersion blender, then return it to the pot for a smoother, thicker texture. Stir the crisp pancetta back into the soup and heat gently until warmed through.
• The chowder can be prepared in advance up to this point. Let cool and store in an airtight container in the refrigerator for up to 2 days.
• For the pesto: Combine all pesto ingredients in a food processor or blender. Process until smooth, scraping down the bowl as needed. The pesto should be loose and spoonable; if it’s too thick, add water 1 tsp (5 ml) at a time until you reach the desired consistency.
• To serve: Ladle the hot chowder into bowls, add a generous spoonful of pesto, and top with halved cherry tomatoes if desired.
• Note: Leftover pesto works well tossed with pasta, spread on crostini or pizza, or drizzled over a Caprese salad.
• Make it dairy-free: Substitute vegan cream or lactose-free heavy cream for the heavy cream, and use nutritional yeast in the pesto instead of Parmesan.
• Recipe Credit: Marie Asselin, FoodNouveau.com

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.