---
title: Creamy Corn and Pancetta Chowder
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-corn-and-pancetta-chowder-5b1ff23930006c6100595fc2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: easy
allergens:
  - Milk
  - Wheat
  - Tree Nuts
tags: []
rating: 4.5
rating_count: 302
source_chef: Recipe Development Team
nutrition:
  calories: 920
  protein: 24
  fat: 51
  saturated fat: 21
  carbohydrates: 93
  sugar: 26
  fiber: 10
  cholesterol: 100
  sodium: 1260
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Corn/creamy-corn-and-pancetta-chowder.avif"
---

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut @yukon gold potatoes{24%oz} into ½-inch cubes. Dice @onion{1} (yellow onion). Trim and thinly slice @scallions{2}, separating greens and whites. Halve @lime{1}.

Melt @butter{2%tbsp} in a #large pot{} over medium-high heat. Add the onion and scallion whites. Cook until very soft, ~{5%minutes}. Season with @salt{} and @pepper{}. Stir in @flour{2%tbsp} and cook ~{1%minute}. Slowly pour in @milk{13.5%oz} — a little at a time — until completely incorporated.

Add potatoes, 2½ cups water, and @chicken stock concentrate{2%unit} to the pot. Bring to a boil, then reduce to a simmer and cook until potatoes are tender and easily pierced by a knife, ~{15%minutes}.

Meanwhile, heat a #medium pan{} over medium-high heat. Add @pancetta{4%oz} and cook, stirring often, until crisp, ~{7%minutes}. Transfer to a paper-towel-lined plate to drain. Drain and rinse @corn{13.4%oz}. Place @naan bread{4%unit} on a #baking sheet{} and sprinkle with a drizzle of @olive oil{8.5%tsp}; season with salt and pepper. Bake until slightly crisp, ~{8%minutes}, then cut naans in half.

Once potatoes are tender, lightly mash them in the pot using a #potato masher{} until chunky — some pieces should be crushed but a few whole ones should remain. Stir in the corn and warm through. Remove from heat and let cool slightly. Stir in @sour cream{8%tbsp} (half the container). Taste and season with plenty of @salt{} and @pepper{}. TIP: Add a splash of water if the soup is very thick.

Place @spinach{5%oz}, @dried cranberries{2%oz}, and @honey sesame pecans{1%oz} in a #large bowl{}. Squeeze with lime and drizzle with the remaining @olive oil (2½ TBSP); season with salt and pepper and toss to combine. Divide soup between bowls and dollop the rest of the sour cream on top. Sprinkle with @cheddar cheese{½%cup}, the cooked pancetta, and scallion greens. Serve with the salad and naan toasts on the side.