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Italian-American·Soup

Cacio e Pepe Corn Chowder

A creamy and savory corn chowder that adapts the classic Italian pasta flavors of Pecorino Romano and black pepper to a sweet summer corn base.

Prep

20m

Cook

75m

Total

95m

Serves

6

Method

  1. 01

    Place the stripped corn cobs into a saucepan with chicken broth and cold water. Bring to a boil, then reduce heat to low and simmer for 1 hour to extract flavor. Strain and set aside.

    Step 1
    Watch · 0:22
  2. 02

    In a large soup pot over medium heat, sauté the diced pancetta in olive oil for 4–5 minutes until the fat renders and it begins to crisp. Remove a spoonful of pancetta for garnish and set aside.

    Step 2
    Watch · 1:15
  3. 03

    Increase heat to medium-high and add butter, diced onions (or shallots/scallions), celery, and garlic. Season with a pinch of salt and sauté for a few minutes until the vegetables soften.

    Step 3
    Watch · 1:48
  4. 04

    Sprinkle in the flour and cook for 2 minutes to create a roux. Whisk in the cold milk until thickened, then gradually whisk in the reserved corn cob stock. Bring to a simmer, then reduce heat to medium-low and cook for 15 minutes.

    Step 4
    Watch · 2:38
  5. 05

    Add 4 cups of corn kernels and a pinch of cayenne pepper. Simmer for about 10 minutes until the corn is tender but still retains a slight crunch. Taste for seasoning, adding salt if necessary.

    Step 5
    Watch · 3:53
  6. 06

    Turn off the heat. Stir in the freshly grated Pecorino Romano, coarse black pepper, and green onions. Serve garnished with more cheese, pepper, the reserved crispy pancetta, and a few sautéed corn kernels if desired.

    Step 6
    Watch · 4:58

From Chef John

  • “While I can't tell you exactly how much extra flavor this is going to provide, I do know it's more than none.”
  • “You are after all the Jimmy Fallon of which alium.”
  • “I'm not going to tell you that cacio e pepe is actually better on corn than it is on pasta... What I'd rather do is have you make this and then tell me that.”