Bacon Parmesan corn chowder

 6 oz bacon (or pancetta)

 1 medium onion, diced

 3 cloves garlic, thinly sliced or minced

 1 ½ tbsp whole grain mustard

 ¼ cup dry white wine (sherry worked fine as well)

 3 medium (Yukon gold) potatoes, diced (russet was fine)

2 c corn

3 c stock (chicken or other, for corn stock-see below)

 ⅓ cup heavy cream

 kosher salt, to taste

 coarsely cracked black pepper, to taste

 chives, thinly sliced for garnish

 shaved parmesan cheese, for serving

 

1. In a Dutch oven, cook bacon over medium high heat. Cook until browned and crispy. Using a slotted spoon, remove pancetta bits and reserve for topping. Remove all but 2 T fat. To the rendered fat, add the onions and garlic and cook until softened and fragrant, 5-6 min. Add the whole grain mustard and cook for an additional 1-2 minutes.

 

2. Deglaze the pan with white wine and cook until most of the liquid has evaporated. Add corn, potatoes, and a pinch of salt. Stir to combine. Add stock, bring to a boil and then reduce to simmer for 20 minutes.

 

3. Once the potatoes are tender, add heavy cream and stir to combine. Remove from heat (optional: using an immersion blender, blend the soup for 10-20 seconds making sure to leave some potatoes and corn intact). Season with salt and pepper to taste. Ladle soup into bowls and garnish with reserved pancetta, thinly sliced chives and parmesan cheese curls.

 

Original zwilling recipe had a first step for making your own corn stock: Using the back of a butter knife, scrape down 4 corn cobs into a stock pot, releasing the excess liquid and any extra kernels left over on the cob. Once done, the cobs should look dry and be free of any corn pieces. To make the corn stock add the chicken stock to the scraped corn mixture, cut cobs, 1 3 in piece parmesan rind and 1/2 lemon zest. Bring to a boil, then reduce the heat and simmer for 15-20 minutes. Once the flavors have melded together, remove the corn cobs, shaking out any excess stock, discard the cobs and if you desire you can strain the stock.

https://kitchenwindow.com/recipe/zwilling-pancetta-parmesan-corn-chowder/