Description
A foodie delight- corn chowder with salty, rich Parmesan rind, creamy, sweet corn, savory onions and crispy pancetta.
Ingredients
Scale
- 3/4 cup onion, diced
- 1 tsp minced garlic
- 3 Tbsp butter or margarine, divided
- 4–6 inches Parmesan cheese rind (at your local deli or cheese counter)
- 2 cups fresh or frozen shredded hash brown potatoes
- 1 cup diced, cooked ham (I often purchase it pre-diced at the deli)
- 1 can (15.25 oz) of whole-kernel sweet corn, drained
- 1 can (15.25 oz) cream-style corn, undrained
- 1 can (10 3/4 oz) cream of mushroom soup, undiluted (or DIY recipe below)
- 2 1/2 cups half & half or milk
- 1/2 tsp rubbed sage
- salt & pepper to taste
To Top
- 4oz diced pancetta, fried (thick, diced bacon can be substituted)
- parsley flakes
Instructions
- Lightly brown the onions and garlic in 1 Tbsp of butter.
- Combine onions, garlic, butter, Parmesan rind, hash brown potatoes, ham, corn, cream of mushroom soup, half & half, sage, salt, and pepper in a Crock-Pot.
- Cover and cook on high 4-5 hours.
- Fish out remaining Parmesan rind with a slotted spoon. (You can eat it with crackers while it’s melty)
- Garnish with pancetta and parsley flakes. Serve.
Notes
- I find this works best when done on “high” to melt the rind and then keep on “warm” until ready to eat. If you don’t have a timer for your Crock-Pot, I’d recommend 6-8 hours on low then switch it up to high for the last hour.
- Gluten-Free: See below for a GF “cream of” soup substitute.
- Vegetarian: just skip the ham and pancetta and add some smoked salt if you have it on hand
- Vegan: Earth balance butter, skip the parm, pancetta and ham, use the soup sub below, and use unsweetened almond milk + 1Tbsp of conrstarch or a cashew cream in place of the half & half
Nutrition
- Serving Size: 8