Okra and Corn Chowder, White Square Bowl, Red Plate

Okra and Corn Chowder


This soup is a perfect reason to use those late summer veggies. I like okra a lot and I think it is underrated…although some won’t agree.  You can substitute green beans if you wish. What can I say about fresh yellow corn on the cob, divine! I’ve never been a fan of chowders with milk, so a tomato based chowder suits me down to the ground! You can make it using frozen okra and corn, but we all know how much better fresh is.

Make the Soup:

¼ lb. (4 oz.) ½” thick slices pancetta, cut into medium dice
2 Tbsp. unsalted butter
¼ cup canola oil
1 large onion, chopped
2 medium shallots, finely chopped
1 lb. fresh okra, tops & tips removed, cut into ½” slices
14 oz. tinned plum tomatoes, drained & coarsely chopped
7 cups chicken stock either homemade (see below) or purchased low salt chicken broth
1 tsp. sea salt
1 ½ tsp. fresh thyme or ½ tsp. dried
Approx. 1 ¼ lbs. potatoes , peeled & diced
2 large ears yellow corn, kernels cut from the cob

Melt the butter and oil in a deep pot on medium heat, when melted and hot add the pancetta. Brown pancetta, remove and set aside. Add the onions, shallots and okra. Cook over medium heat until vegetables begin to soften and become golden. Add the tomatoes, cook 5 more minutes, stirring. Add the stock, salt and thyme.

Add the potatoes, bring to a boil, turning down the heat to medium, cooking for 10 minutes, skimming the surface of the soup, if necessary. When the potatoes are nearly done, add the corn and cook for 5 or 6 more minutes. When corn are potatoes are cooked, turn off the heat and allow the chowder to rest for 15 minutes. Just before serving stir the pancetta into the soup and serve garnished with a few leaves of fresh thyme.

Help link to Making Stock.


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