Photos by Elise Poché

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4-6 servings

  • 1 tablespoon olive oil
  • ¼ cup pancetta, small diced
  • 4 ears sweet corn (kernels removed from cob)
  • ¼ cup yellow onion, small diced
  • ¼ cup red bell pepper, small diced
  • ¼ cup celery, small diced
  • 1½ teaspoons kosher salt
  • ¼ teaspoon black pepper
  • 1 dried bay leaf
  • 1 tablespoon fresh thyme, finely chopped
  • 1½ cups chicken stock
  • 1 cup cream
  • 2 tablespoons flat-leaf parsley, finely chopped
  • ¼ cup cherry tomatoes, quartered
  1. Heat a large skillet over medium-low heat.
  2. Add olive oil and pancetta and cook until all fat is rendered from meat, approximately 5 minutes.
  3. Add corn to skillet and increase heat to high.
  4. Continue to sauté until corn begins to brown.
  5. Add yellow onion, red bell pepper, celery, salt, pepper, bay leaf, and thyme.
  6. Sauté, stirring occasionally, until onions are translucent, about 4 minutes.
  7. Pour in chicken stock and bring to simmer. Simmer until about ¼ cup of liquid remains.
  8. To finish, add cream, reduce until thick, and stir in chopped parsley and tomato.
  9. Separate into individual bowls and serve warm.
  • Recipe by Chef Tenney Flynn of GW Fins in New Orleans

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