“Cacio e Pepe” Corn Chowder
“Cacio e Pepe” Corn Chowder blends fresh, sweet corn with the bold bite of black pepper and salty Pecorino Romano for a luxuriously pepper-forward bowl. Pancetta adds a savory depth while a corncob broth enhances natural sweetness. Serve for a late-summer dinner or cozy weekend lunch, topped with green onions, extra cheese, and a final crack of pepper.
- Prep30 mins
- Cook1 hr 35 mins
- Serves8
- DifficultyMedium
- 1
Cut the corn kernels off the cobs into a bowl and set aside. Add the cobs to the broth and water in a saucepan, and bring to a simmer over high heat. Reduce the heat to low and simmer gently for 1 hour. Remove from the heat and set aside.
- 2
Add the olive oil and pancetta to a soup pot and set over medium heat. Cook, stirring, until the pancetta fat renders and the pancetta starts to crisp, about 4 minutes. Remove a few tablespoons and set aside to garnish the top.
- 3
Raise the heat to medium-high, and add the butter, onions, celery, and garlic. Stir to combine. Add a large pinch of salt; cook and stir until the vegetables soften and the onions turn translucent, 3 to 4 minutes.
- 4
Add the flour and cook for about 2 minutes, stirring occasionally. Whisk in the milk and keep whisking until a thick paste forms. Pour in the reserved corncob broth and whisk to combine; discard the corncobs.
- 5
Return the soup to a simmer, whisking occasionally, then reduce the heat to medium-low and cook for 15 minutes, stirring occasionally. Add a pinch of cayenne pepper if desired. Stir in the fresh corn kernels and increase the heat to medium. Cook, stirring occasionally, until the corn is as tender as you like, about 10 minutes.
- 6
Turn off the heat; add the sliced green onions, black pepper, and cheese. Stir until everything is evenly combined. Taste and adjust the seasoning with more salt, pepper, or cheese if desired.
- 7
Ladle the chowder into bowls and top with more green onion, black pepper, and cheese; sprinkle the reserved pancetta on top.
- Calories 376.17 kcal Moderate
- Protein 13.18 g Good Source
- Carbs 33.96 g Moderate
- Total Fat 19.41 g High
- Saturated Fat 11.57 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 48.77 mg Moderate
- Sodium 952.27 mg High
- Fiber 4.31 g Moderate
- Sugar 7.7 g Moderate
- Added Sugar 2.48 g Low Source
- Calcium 374.56 mg Good Source
- Iron 1.4 mg Low Source
- Potassium 300.99 mg Low Source
- Vitamin A 15.36 mcg_rae Low Source
- Vitamin C 1.54 mg Low Source
- Vitamin D 0.23 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Celery
- Corn 🌽
- Garlic 🧄
- Onions 🧅
About This Recipe
"Cacio e Pepe" Corn Chowder is an American dinner recipe made with 15 ingredients. It takes about 2 hrs 5 mins, serves 8, and is rated medium. Key ingredients include All Purpose Flour, Black Pepper, Butter, and Cayenne Pepper. Each serving provides about 376.17 kcal, and is a good source of protein.
Recipe Questions
- What is “Cacio e Pepe” Corn Chowder?
- It is an American chowder recipe made with 15 ingredients, usually served for dinner or lunch or soup.
- What is “Cacio e Pepe” Corn Chowder made of?
- The main ingredients are All-Purpose Flour, Black Pepper, Butter, Cayenne Pepper, Celery. The full list of 15 is above.
- What goes well with “Cacio e Pepe” Corn Chowder?
- Explore these American side-dish recipes.
- How long does it take to make “Cacio e Pepe” Corn Chowder?
- About 2 hrs 5 mins in total: 30 mins to prepare and 1 hr 35 mins to cook.
- How many calories are in one serving?
- One serving provides about 376.17 kcal. The full nutrition breakdown is above.
- Is “Cacio e Pepe” Corn Chowder easy to make?
- This recipe is rated medium, with 15 ingredients and 7 steps.
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