Corn Chowder with Sage and Pancetta
4 thick slices pancetta cube*
½ large onion, diced
8 large sage leaves cut into thin strips
6 cobs corn, grilled
2 russet potatoes, diced
2 cups chicken stock
1 cup cream
Several sprigs fresh thyme
Salt and pepper to taste
Grill shucked cobs of corn until they begin to darken.
Heat olive oil in pan and sauté cubed pancetta until golden. Set aside.
Add diced onion, diced potato and corn, stirring until coated in the leftover fat.
Sauté until onion becomes translucent.
Add chicken broth and fresh thyme.
Simmer until potatoes are tender, about 15 minutes.
Sauté shredded sage in a small saucepan with a drizzle of olive oil until slightly crispy.
Add cream, sage and pancetta, adjusting seasoning as necessary with salt and pepper.
*Pancetta can be substituted with bacon