Creamy Corn and Pancetta Chowder with a Spinach Salad and Naan Toasts

🥘 Ingredients

• butter
  2 tbsp
• cheddar cheese
  1 oz
• chicken stock concentrate
  2 packets
• corn
  1 c
• dried cranberries
  ¼ cup
• flour
  2 tbsp
• honey sesame pecans
  ¼ cup
• lime
  1 unit
• milk
  2 c
• naan bread
  2 unit
• olive oil
  2½ tbsp
• pancetta
  3 oz
• scallions
  3 unit
• sour cream
  2 packets
• spinach
  3 c
• water
  2½ cup
• yellow onion
  1 unit
• 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°F. Cut yukon gold potatoes into ½-inch cubes. Halve, peel, and dice yellow onion . Trim, then thinly slice scallions , separating greens and whites. Halve lime .

   yukon gold potatoes: 24 oz, yellow onion: 1 unit, scallions: 3 unit, lime: 1 unit
2. 

   2

   Melt butter in a large pot over medium-high heat. Add onion and scallion whites. Cook until very soft ⏱️ 5 minutes . Season with plenty of 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, flour: 2 tbsp, milk: 2 c
3. 

   3

   Stir potatoes, water , and chicken stock concentrate into pot. Season with plenty of pepper. Bring to a boil, then lower heat and reduce to a simmer. Cook until potatoes are tender and easily pierced by a knife ⏱️ 15 minutes .

   water: 2½ cup, chicken stock concentrate: 2 packets
4. 

   4

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

   pancetta: 3 oz, corn: 1 c, naan bread: 2 unit
5. 

   5

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

   sour cream: 2 packets
6. 

   6

   Place spinach , dried cranberries , and honey sesame pecans in a large bowl . Add a squeeze or two of lime and olive oil . Season with salt and pepper. Toss to combine. Divide soup between bowls and dollop with remaining sour cream. Sprinkle with cheddar cheese , pancetta, and scallion greens. Serve with salad and naans for dipping on the side.

   spinach: 3 c, dried cranberries: ¼ cup, honey sesame pecans: ¼ cup, olive oil: 2½ tbsp, cheddar cheese: 1 oz