Sunset S Corn Chowder Recipe

Ingredients

5 ears Corn

1/4 pounds Pancetta

1 cup Onion, chopped

2 cups Red Potatoes, diced

1 jar Roasted red peppers

6 cups Chicken Broth

2 Oregano Sprigs

1/2 cup Heavy Cream

1 cup Celery, chopped (optional)

1 Tabasco and scallions for garnish

Husk Corn, Cut off kernels

In a 6 quart pan over medium heat cook pancetta until crisp

Remove pancetta and add onions. Cook until lightly browned.

Add Corn, potatoes, peppers, broth and oregano. Bring to a boil over high heat. Stir often

Reduce heat, cover and simmer stirring occasionally until potatoes mash easily, about 15 min.

Discard oregano sprigs

Puree soup in mixer. Add back to pan. Add cream and stir until hot.

Add salt, pepper, tobasco to taste. Ladle into bowls and top with pancetta and scallions