Smoked Guanciale Corn Chowder

Name: Smoked Guanciale Corn Chowder
Ingredients: 1 whole smoked guanciale; 4 ears corn; 3-5 clove garlic; 1 whole onion; 3 stalk celery; 5 whole red potato; 4 cup chicken broth; 1 cup whole milk; salt; pepper; 2 whole bay leaf; 1 teaspoon red pepper flake; 1 whole lemon zest; 2 tablespoon flour; chives; smoked gouda

Serves 1

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Smoked Guanciale Corn Chowder

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Serves 1

Directions

1Dice the onions, celery, and potatoes.
2Roast the corn and garlic on a comal or grill until they develop color and set aside to cool.
3Dice the garlic and cut the corn off the cob, reserving the corn cobs for the soup.
4Cut the skin away from the guanciale and sauté the diced meat on medium-low heat to render out the fat.
5Add the diced onions and celery to the pan and stir until translucent.
6Add the flour and stir until combined.
7Add the corn, potatoes, chicken stock, reserved corn cobs, red pepper flakes, and bay leaves.
8Simmer on low for 45 minutes or until potatoes are tender and stock has reduced.
9Turn off the stove and remove the bay leaves and corn cobs.
10Add the milk and stir.
11Blend about half of the mixture using an immersion blender or a regular blender, leaving some texture.
12Taste and add salt and pepper to season.
13Add the lemon zest and stir.
14Garnish with chives and smoked Gouda.

Ingredients

1 whole smoked guanciale
4 ears corn
3-5 clove garlic
1 whole onion
3 stalk celery
5 whole red potato
4 cup chicken broth
1 cup whole milk
salt (optional)
pepper (optional)
2 whole bay leaf
1 teaspoon red pepper flake
1 whole lemon zest
2 tablespoon flour
chives (optional)
smoked gouda (optional)

Equipment

comalgrillpanimmersion blender

Tips

Save the smoked skin of the guanciale in the freezer for a pot of beans.
Do not add salt until the end of the cooking process because the guanciale is cured and salty.
Keep the corn cobs to add flavor to the soup.

Smoked Guanciale Corn Chowder

Serves 1

facebook.com

Smoked Guanciale Corn Chowder

facebook.com

Serves 1

Directions

1Dice the onions, celery, and potatoes.
2Roast the corn and garlic on a comal or grill until they develop color and set aside to cool.
3Dice the garlic and cut the corn off the cob, reserving the corn cobs for the soup.
4Cut the skin away from the guanciale and sauté the diced meat on medium-low heat to render out the fat.
5Add the diced onions and celery to the pan and stir until translucent.
6Add the flour and stir until combined.
7Add the corn, potatoes, chicken stock, reserved corn cobs, red pepper flakes, and bay leaves.
8Simmer on low for 45 minutes or until potatoes are tender and stock has reduced.
9Turn off the stove and remove the bay leaves and corn cobs.
10Add the milk and stir.
11Blend about half of the mixture using an immersion blender or a regular blender, leaving some texture.
12Taste and add salt and pepper to season.
13Add the lemon zest and stir.
14Garnish with chives and smoked Gouda.

Ingredients

1 whole smoked guanciale
4 ears corn
3-5 clove garlic
1 whole onion
3 stalk celery
5 whole red potato
4 cup chicken broth
1 cup whole milk
salt (optional)
pepper (optional)
2 whole bay leaf
1 teaspoon red pepper flake
1 whole lemon zest
2 tablespoon flour
chives (optional)
smoked gouda (optional)

Equipment

comalgrillpanimmersion blender

Tips

Save the smoked skin of the guanciale in the freezer for a pot of beans.
Do not add salt until the end of the cooking process because the guanciale is cured and salty.
Keep the corn cobs to add flavor to the soup.