Creamy Corn and Pancetta Chowder with Spinach Salad and Naan Toasts

This chowder strikes the perfect balance between rich flavor and light, summery vibes. The secret? Gently mashing the potatoes into the milk-based broth creates a creamy, velvety consistency without feeling heavy.

To keep things easy-breezy, we’ve paired it with a spinach, pecan and cranberry salad on the side, plus toasty naan flatbreads for dipping. It’s a complete meal that’s sure to please everyone at the table.

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Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

13.5 ounce MilkView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce PancettaView ingredient guideLike ingredientDislike ingredient

13.4 ounce CornView ingredient guideLike ingredientDislike ingredient

4 unit Naan BreadView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 ounce Honey Sesame PecansView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

8.5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Adjust rack to upper position and preheat oven to 450°F. Cut potatoes into ½-inch cubes. Halve, peel and dice onion. Trim and thinly slice scallions, separating greens and whites. Halve lime.
2. Melt 2 tablespoons butter in a large pot over medium-high heat. Add onion and scallion whites. Cook until very soft, 4-5 minutes. Season with plenty of salt and pepper. Stir in flour and cook 1 minute. Slowly pour in milk, a little at a time, until completely incorporated.
3. Stir potatoes, 2½ cups water and stock concentrates into pot. Season with plenty of pepper. Bring to a boil, then lower heat and reduce to a simmer. Cook until potatoes are tender and easily pierced by a knife, about 15 minutes.
4. Meanwhile, heat a medium pan over medium-high heat. Add pancetta and cook, stirring often, until crisp, 6-7 minutes. Remove from pan and set aside on a paper-towel-lined plate to drain. Drain and rinse corn. Place naans on a baking sheet and sprinkle with a drizzle of olive oil; season with salt and pepper. Bake until slightly crisp, 6-8 minutes. Cut naans in half.
5. Once potatoes are tender, lightly mash in pot with a potato masher until chunky-some pieces should be crushed but a few whole ones should remain. Stir in corn and allow to warm through. Remove pot from heat and let soup cool slightly. Stir in half the sour cream (about 4 tablespoons). Taste and season with plenty of salt and pepper. Tip: Add a splash of water if soup is very thick.
6. Place spinach, cranberries and pecans in a large bowl. Add a squeeze or two of lime and 2½ tablespoons olive oil. Season with salt and pepper. Toss to combine. Divide soup between bowls and dollop with remaining sour cream. Sprinkle with cheddar, pancetta and scallion greens. Serve with salad and naans for dipping on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of canned?

Yes, you can substitute frozen corn. Thaw and drain it before adding to the chowder.

What can I use instead of naan bread?

Any flatbread, pita or crusty bread works well for dipping.

Can I make this chowder dairy-free?

You can substitute the milk with unsweetened almond or oat milk, use vegan butter and sour cream and omit the cheese or use a dairy-free alternative.