Cacio e Pepe Corn Chowder — a sunny take on cooking, easy recipes by Chef John

Chef John of Food Wishes shares a cheerful twist on two favorites: the peppery simplicity of cacio e pepe and the sweet comfort of corn chowder. This version turns classic flavors into a silky, savory soup that proves why simple cooking, easy recipes can feel like a small miracle in a bowl. It’s bright, fast to assemble, and perfect for when fresh corn is in season.

Step 1: Gather the ingredients

Ingredients

• Fresh corn — 4 ears, kernels removed; reserve cobs
• Pancetta — 4–6 oz diced (optional; bacon works too)
• Butter — 2 tbsp
• Onion — about 1 cup diced (shallots or scallions work)
• Celery — 1 cup diced
• Garlic — 3–4 cloves, minced
• All-purpose flour — 2–3 tbsp
• Milk — 2 cups cold
• Chicken broth — 4 cups (use vegetable broth for vegetarian)
• Pecorino Romano (or Parmesan) — 1 to 1 1/2 cups finely grated
• Freshly ground black pepper — generous, to taste
• Salt — to taste
• Green onions — sliced, for garnish

The pancetta step is optional but highly recommended — it adds a porky richness that plays beautifully against the sweet corn and sharp cheese.

Step 2: Render the pancetta (optional) and set the broth

1. After removing the corn kernels, drop the cobs into the chicken broth along with some cold water. Bring to a simmer — this layers in corn flavor for the chowder base.
2. In a separate pan, render the diced pancetta over medium-high heat until the fat renders and the meat begins to crisp, 4–5 minutes. Reserve a tablespoon or two of cooked pancetta for garnish.

Step 3: Build the flavor base

Lower the heat to medium-high and add butter to the pancetta pan. Sauté the diced onions (scallions or shallots are fine), diced celery, and minced garlic until softened — the salt and cooking will coax sweetness and depth from these aromatics.

When the vegetables look glossy and tender, sprinkle in the flour and stir to form a light roux. Cook a minute or two to remove the raw flour taste, then whisk in the cold milk. Remember the golden rule Chef John mentions: hot roux + cold milk = no lumps.

Step 4: Add the broth, simmer, and tenderize

1. Remove the corn cobs from the broth and pour the flavored broth into the roux-milk mixture, whisking energetically to combine.
2. Bring back to a simmer, then reduce heat to medium-low and let the chowder gently simmer, stirring occasionally, for at least 15 minutes so the vegetables become very tender.

Step 5: Finish with fresh corn, cheese, and pepper

Stir in the reserved fresh corn kernels and raise the heat to medium. Cook about 10 minutes so the corn warms through but keeps a bright, fresh bite. Then fold in plenty of finely grated Pecorino Romano and a generous dose of freshly cracked black pepper — that’s the cacio e pepe moment in the soup.

Step 6: Taste, adjust, and serve

• Taste for salt after the cheese and pepper are added; the Pecorino is salty so adjust accordingly.
• Ladle into bowls, top with extra grated cheese, the reserved pancetta, sliced green onions, and another flourish of freshly ground black pepper.
• If a thicker chowder is desired, add a bit more flour at the roux stage or reduce the broth slightly.

"This was one of the best corn soups I've had in recent memory." — Chef John

Expert tips for successful chowder

• Use fresh corn. When in season, fresh corn elevates this recipe from good to great.
• Roux technique. Cook the flour briefly before adding cold milk — it smooths the soup without lumps.
• Don’t overcook the corn. Add kernels near the end so they stay tender-crisp and sweet.
• Pepper is essential. The black pepper in this recipe is not just a garnish — it’s a central flavor element.
• Vegetarian swap. Replace pancetta with deeply caramelized diced mushrooms for a meatless version.

Serving, storage, and make-ahead

Serve this chowder hot with crusty bread. It keeps well in the refrigerator for 3–4 days; reheat gently to avoid separating the dairy. For make-ahead convenience, prepare the base and rewarm with corn and cheese just before serving to keep textures bright.

FAQ — quick answers

• Can this be made vegetarian? Yes — swap the pancetta for caramelized mushrooms and use vegetable broth.
• How to thicken the chowder? Make a slightly thicker roux or reduce the broth by simmering longer.
• Is this a good example of cooking, easy recipes? Absolutely — simple techniques and pantry-friendly ingredients make this a go-to weeknight favorite.

If readers enjoy fresh, pepper-forward soups, this cacio e pepe corn chowder from Chef John is an ideal addition to any rotation of cooking, easy recipes — flavorful, forgiving, and ready to impress.

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