Corn chowder with chestnut mushrooms and pancetta

Method

1. Slice the kernels off the cob, place in a bowl and set to one side, reserve the cobs.

2. Bring 1 litre of water to boil in a large saucepan. Add the kernel-less cobs, thyme, plenty of sea salt and the reserved mushroom stems. Bring to the boil again and then turn down to a simmer, stirring occasionally until the broth is fragrant and the liquid has reduced a good bit. This should take 30-40 minutes. Discard the solids, retaining the rich, flavourful broth which you can set aside for now.

3. Clean out your large saucepan and return it to a medium high heat. Add the butter (with a little olive oil to prevent burning) and add the charred corn kernels, seasoning with a little salt and pepper and cook for a couple of minutes before adding the wine.

4. Cook for a further two minutes and then add the pancetta, cooking it for a few minutes until the fat starts rendering down before adding the potatoes, leek, garlic, chillies, sliced mushrooms. Cook the vegetables for around 10 minutes so that they soften but do not colour, make sure to keeping stirring everything in the pot to prevent sticking.

5. Add the reserved broth, bring to the boil and then simmer for roughly 10 minutes until the potato is tender throughout. Add cream and cook, stirring until the chowder thickens, 5-8 minutes.

6. Remove from the heat and add chopped parsley, grated Parmesan and check the seasoning. Divide into bowls and garnish with some more parsley and Parmesan.