“Cacio e Pepe” Corn Chowder Recipe

Ingredients

This recipe makes 8 servings. Ingredient quantities adjust automatically, but cooking times and steps remain the same.

• 4 cups fresh corn kernels (from 4 large ears, cobs reserved)
• 4 cups chicken broth
• 2 cups water
• 2 tablespoons olive oil
• 4 ounces pancetta, diced
• 2 tablespoons butter
• 1 cup diced onion
• 1/2 cup diced celery
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 3/4 cup whole milk
• 1 pinch cayenne pepper (optional)
• 1/3 cup sliced green onion tops, plus more for garnish (optional)
• 1 tablespoon ground black pepper, or to taste, plus more for garnish
• 1 cup Pecorino Romano cheese, or to taste, plus more for garnish

Directions

1. Carefully cut the corn kernels off the cobs into a bowl and set aside. Place the cobs in a saucepan with the chicken broth and water. Bring to a boil over high heat, then reduce to low and let simmer gently for 1 hour. Remove from heat and set aside.
2. In a soup pot over medium heat, warm the olive oil and add the diced pancetta. Stir occasionally until the fat renders and the pancetta starts to crisp, about 4 minutes. Remove a few tablespoons to use as garnish later.
3. Increase the heat to medium-high and add the butter, onions, celery, and garlic. Season with a generous pinch of salt and cook until the vegetables soften and onions turn translucent, about 3-4 minutes.
4. Sprinkle in the flour and cook, stirring occasionally, for about 2 minutes. Gradually whisk in the milk until a thick paste forms.
5. Pour in the reserved corncob broth, whisk to combine, and discard the cobs. Bring the soup to a simmer, stirring occasionally. Reduce heat to medium-low and cook for 15 minutes, stirring now and then. Add cayenne pepper if desired.
6. Stir in the fresh corn kernels and increase the heat to medium. Cook for approximately 10 minutes, stirring occasionally, until the corn is tender to your liking.
7. Turn off the heat and fold in the sliced green onions, black pepper, and Pecorino Romano cheese. Mix until fully incorporated. Taste and adjust seasoning as needed with more salt, pepper, or cheese.
8. Ladle the chowder into bowls and garnish with additional green onions, black pepper, cheese, and the reserved pancetta.

Chef's Notes

For an extra garnish, saut a few spoonfuls of fresh corn for a few minutes and sprinkle over the finished soup. To make a vegetarian version, omit the pancetta and caramelize diced mushrooms instead.

Nutrition Facts (per serving)

• Calories: 297
• Fat: 19g (24% DV)
• Saturated Fat: 7g (37% DV)
• Cholesterol: 33mg (11% DV)
• Sodium: 653mg (28% DV)
• Carbohydrates: 26g (9% DV)
• Dietary Fiber: 3g (10% DV)
• Sugars: 7g
• Protein: 10g (20% DV)
• Vitamin C: 7mg (8% DV)
• Calcium: 161mg (12% DV)
• Iron: 1mg (6% DV)
• Potassium: 346mg (7% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information may not be available for all ingredients. For medically restrictive diets, consult a healthcare professional before preparing this recipe.