“Cacio e Pepe” Corn Chowder | Food Wishes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Remove kernels from fresh corn and set aside the cobs.

Place corn cobs into a small pan with chicken broth and cold water, cut in half if necessary.

Bring the mixture to a boil over high heat, then reduce to low and simmer for about an hour.

In a soup pot over medium heat, add diced panetta to olive oil and cook for 4-5 minutes until it starts to get crispy.

Reserve a spoon or two of the cooked panetta for garnish later.

Raise heat to medium high, add butter and 1 cup of diced onions (using scallions and shallots is acceptable).

Add diced celery and minced garlic, stir and cook for a few minutes, adding a pinch of salt.

Once softened, sprinkle in flour and stir to create a roux, cooking for a couple of minutes.

Whisk in cold milk until smooth, then remove corn cobs from the broth mixture and transfer the broth into the soup pot.

Bring to a simmer, then reduce heat to medium low and let simmer for at least 15 minutes, stirring occasionally.

After 15 minutes, add 4 cups of fresh corn and raise heat to medium, cooking for about 10 minutes while stirring occasionally.

Optionally add cayenne pepper for heat and adjust seasoning with salt as needed, being cautious of the saltiness from the pecorino cheese.

Turn off the heat and add green onion tops, freshly ground black pepper, and pecorino cheese, stirring to combine.

Taste for final seasoning adjustments before serving.

Ladle into bowls, optionally sauté some reserved corn for garnish, and top with more grated cheese, reserved panetta, and sliced green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens