Creamy Corn and Pancetta Chowder

🥘 Ingredients

• butter
  2 tbsp
• cheddar cheese
  ½ cup
• chicken stock concentrate
  2 unit
• corn
  13.4 oz
• dried cranberries
  2 oz
• flour
  2 tbsp
• honey sesame pecans
  1 oz
• lime
  1
• milk
  13.5 oz
• naan bread
  4 unit
• olive
• olive oil
  2.833 tbsp
• onion
  1
• pancetta
  4 oz
• pepper
• salt
• scallions
  2
• sour cream
  1/2 c
• spinach
  5 oz
• yukon gold potatoes
  24 oz

🍳 Cookware

• large pot
• medium pan
• baking sheet
• potato masher
• large bowl

1. 

   1

   Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut yukon gold potatoes into ½-inch cubes. Dice onion (yellow onion). Trim and thinly slice scallions , separating greens and whites. Halve lime .

   yukon gold potatoes: 24 oz, onion: 1, scallions: 2, lime: 1
2. 

   2

   Melt butter in a large pot over medium-high heat. Add the onion and scallion whites. Cook until very soft, ⏱️ 5 minutes . Season with salt and pepper . Stir in flour and cook ⏱️ 1 minute . Slowly pour in milk — a little at a time — until completely incorporated.

   butter: 2 tbsp, salt, pepper, flour: 2 tbsp, milk: 13.5 oz
3. 

   3

   Add potatoes, 2½ cups water, and chicken stock concentrate to the pot. Bring to a boil, then reduce to a simmer and cook until potatoes are tender and easily pierced by a knife, ⏱️ 15 minutes .

   chicken stock concentrate: 2 unit
4. 

   4

   Meanwhile, heat a medium pan over medium-high heat. Add pancetta and cook, stirring often, until crisp, ⏱️ 7 minutes . Transfer to a paper-towel-lined plate to drain. Drain and rinse corn . Place naan bread on a baking sheet and sprinkle with a drizzle of olive oil ; season with salt and pepper. Bake until slightly crisp, ⏱️ 8 minutes , then cut naans in half.

   pancetta: 4 oz, corn: 13.4 oz, naan bread: 4 unit, olive oil: 2.833 tbsp
5. 

   5

   Once potatoes are tender, lightly mash them in the pot using a potato masher until chunky — some pieces should be crushed but a few whole ones should remain. Stir in the corn and warm through. Remove from heat and let cool slightly. Stir in sour cream (half the container). Taste and season with plenty of salt and pepper . TIP: Add a splash of water if the soup is very thick.

   sour cream: 1/2 c, salt, pepper
6. 

   6

   Place spinach , dried cranberries , and honey sesame pecans in a large bowl . Squeeze with lime and drizzle with the remaining olive oil (2½ TBSP); season with salt and pepper and toss to combine. Divide soup between bowls and dollop the rest of the sour cream on top. Sprinkle with cheddar cheese , the cooked pancetta, and scallion greens. Serve with the salad and naan toasts on the side.

   spinach: 5 oz, dried cranberries: 2 oz, honey sesame pecans: 1 oz, olive, cheddar cheese: ½ cup