---
title: Creamy Corn and Pancetta Chowder with a Spinach Salad and Naan Toasts
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-corn-and-pancetta-chowder-5b1ff23930006c6100595fc2
servings: 2
prep_time: 15 minutes
cook_time: 30 minutes
time_required: 45 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
  - Tree Nuts
tags:
  - Comfort Food
  - Soup
  - Grain
  - Dairy
  - Easy
rating: 4.5
rating_count: 302
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Rich and creamy balance without feeling heavy
  - theme: Ease of prep
    text: Simple steps with straightforward ingredients
image: "https://images.recipes.furrysalamander.com/creamy-corn-and-pancetta-chowder.avif"
---
Wash and dry all produce. Adjust rack to upper position and preheat oven to 450°F. Cut @yukon gold potatoes{1.5%lb} into ½-inch cubes. Halve, peel, and dice @yellow onion{1%unit}. Trim, then thinly slice @scallions{3%unit}, separating greens and whites. Halve @lime{1%unit}.

Melt @butter{2%tbsp} 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{2%tbsp} and cook ~{1%minute}. Slowly pour in @milk{2%cup}, a little at a time, until completely incorporated.

Stir potatoes, @water{2½%cup}, and @chicken stock concentrate{2%packets} 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}.

Meanwhile, heat a #medium pan{} over medium-high heat. Add @pancetta{3%oz} 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{1%cup}. Place @naan bread{2%unit} 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.

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{2%packets}. Taste and season with plenty of salt and pepper. TIP: Add a splash of water if soup is very thick.

Place @spinach{3%cup}, @dried cranberries{¼%cup}, and @honey sesame pecans{¼%cup} in a #large bowl{}. Add a squeeze or two of lime and @olive oil{2½%tbsp}. Season with salt and pepper. Toss to combine. Divide soup between bowls and dollop with remaining sour cream. Sprinkle with @cheddar cheese{1%oz}, pancetta, and scallion greens. Serve with salad and naans for dipping on the side.