Cacio e Pepe Corn Chowder - Food Wishes
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Date: 2025-09-01
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Comments and reviews: 20
krunguspungus2376
Made this with slight alterations (that's just me cookin) & it turned out really well! Didn't measure anything & I forgot to simmer for 15 before adding the corn, but it still came out great; served with a panzanella salad featuring one of two beefsteak tomatoes my garden yielded this summer. It really highlights the quality of the corn more than you'd expect of a cooked dish with this number of ingredients, which isn't to say that there's a lot or it's very complex, but I always think of grilled/ boiled as the best way to have fresh sweet corn. The porcine bechamel paired with the understated sharpness of the pecorino & pepper is the ideal framework to elevate the corn's fresh sweetness
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Made this with slight alterations (that's just me cookin) & it turned out really well! Didn't measure anything & I forgot to simmer for 15 before adding the corn, but it still came out great; served with a panzanella salad featuring one of two beefsteak tomatoes my garden yielded this summer. It really highlights the quality of the corn more than you'd expect of a cooked dish with this number of ingredients, which isn't to say that there's a lot or it's very complex, but I always think of grilled/ boiled as the best way to have fresh sweet corn. The porcine bechamel paired with the understated sharpness of the pecorino & pepper is the ideal framework to elevate the corn's fresh sweetness
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idea_generator
Next to a Culinary mastery entry in any dictionary there has to be a link to this vid. I thought I'm a tough one to be surprised, yet I've been. Bravo, maestro. For those who think I'm mocking Chef John here - I certainly do not. Once you've mastered basics and are pressed against a wall of everything has already been done before you - you have to be either completely insane or a genius (which we know are the sides of a coin. So bravo, maestro, once again. P. S. Hello from Russa, watching you like 10 yrs now.
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Next to a Culinary mastery entry in any dictionary there has to be a link to this vid. I thought I'm a tough one to be surprised, yet I've been. Bravo, maestro. For those who think I'm mocking Chef John here - I certainly do not. Once you've mastered basics and are pressed against a wall of everything has already been done before you - you have to be either completely insane or a genius (which we know are the sides of a coin. So bravo, maestro, once again. P. S. Hello from Russa, watching you like 10 yrs now.
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FlorencePugh-p6i
This recipe resonates beyond taste it embodies survival. When my restaurant fell to a hurricane in 2018, despair nearly consumed me. By divine providence, I entered Tesla stock and digital market, now earning $ 25K every months. The Diamond Cut Steak with Garlic Butter Toast reflects that truth: in cuisine and in life, beauty often grows from brokenness.
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This recipe resonates beyond taste it embodies survival. When my restaurant fell to a hurricane in 2018, despair nearly consumed me. By divine providence, I entered Tesla stock and digital market, now earning $ 25K every months. The Diamond Cut Steak with Garlic Butter Toast reflects that truth: in cuisine and in life, beauty often grows from brokenness.
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doom40000
Hey, just wanted to say the voiceover volume is quite low. Seems to be that way on all videos. You could comfortably add at least 6dB of gain to it, maybe up to 12dB. Stats for nerds on this vid says the loudness is -13dB, which is relatively quiet.
Edit: also, 'stable volume' isn't available for some reason, and that feature increases volume
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Hey, just wanted to say the voiceover volume is quite low. Seems to be that way on all videos. You could comfortably add at least 6dB of gain to it, maybe up to 12dB. Stats for nerds on this vid says the loudness is -13dB, which is relatively quiet.
Edit: also, 'stable volume' isn't available for some reason, and that feature increases volume
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tylersorce8997
lol love chef John but the cacio e pepe names have to stop! Cacio e pepe is named so because those are the only two ingredients. There are a bazillion other Italian recipes that use pecorino and black pepper with other things. Cacio e pepe carbonara minus the egg but with tomatoes (amatriciana!
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lol love chef John but the cacio e pepe names have to stop! Cacio e pepe is named so because those are the only two ingredients. There are a bazillion other Italian recipes that use pecorino and black pepper with other things. Cacio e pepe carbonara minus the egg but with tomatoes (amatriciana!
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jimkelton4052
I have also added shrimp to this exact corn chowder I have made numerous times. I just had some frozen shrimp in my freezer that was closing in on its due date, and I said what the hell, I'll just add it. It was a delicious add. Try it, you'll like it.
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I have also added shrimp to this exact corn chowder I have made numerous times. I just had some frozen shrimp in my freezer that was closing in on its due date, and I said what the hell, I'll just add it. It was a delicious add. Try it, you'll like it.
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yansilva8921
I appreciate your adding a vegetarian twist towards the end. As I watched your presentation, I kept thinking how to make it vegetarian (e. g. vegetable broth instead of chicken. I have many vegetarian friends who are going to 'ENJOY'!
Thank you!
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I appreciate your adding a vegetarian twist towards the end. As I watched your presentation, I kept thinking how to make it vegetarian (e. g. vegetable broth instead of chicken. I have many vegetarian friends who are going to 'ENJOY'!
Thank you!
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davidcarbone3385
LOVE corn! A corn husk, especially a jersey corn husk, has a lot of flavor that you could suck out of the husk but here it appears all that corn goodness will fuse into the soup by cookin the husk in the water.
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LOVE corn! A corn husk, especially a jersey corn husk, has a lot of flavor that you could suck out of the husk but here it appears all that corn goodness will fuse into the soup by cookin the husk in the water.
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twinklenow1
It is never too hot for soup and here in Dayton Oh it is 65 degrees ( cold front. I made butternut squash soup. Dinner tonight. Tomorrow after I buy fresh corn I am making this sound delicious soup! Yum
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It is never too hot for soup and here in Dayton Oh it is 65 degrees ( cold front. I made butternut squash soup. Dinner tonight. Tomorrow after I buy fresh corn I am making this sound delicious soup! Yum
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ShawnHawkins666-33
The best corn chowder I ever had was in the 90s at the chinese resturant a couple blocks from GG Park in SF on Haight street. Corn chowder and hot and sour soup were awesome
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The best corn chowder I ever had was in the 90s at the chinese resturant a couple blocks from GG Park in SF on Haight street. Corn chowder and hot and sour soup were awesome
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DragmireXI
Chef John I have lived and breathed by your black bean soup recipe for years now and I think I've found another that I could see being part of the regular rotation for years to come
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Chef John I have lived and breathed by your black bean soup recipe for years now and I think I've found another that I could see being part of the regular rotation for years to come
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marisalee194
The world’s crazysauce these days but it is deeply comforting to me that Chef John is still rocking the you are the ___ of ____ format flawlessly, even after all these years.
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The world’s crazysauce these days but it is deeply comforting to me that Chef John is still rocking the you are the ___ of ____ format flawlessly, even after all these years.
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MaireOlsen
Food Wishes just curious, do you actually talk like that in every day life or is it just for the videos. It's funny and interesting so I am not complaining, just wanna know. LOL
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Food Wishes just curious, do you actually talk like that in every day life or is it just for the videos. It's funny and interesting so I am not complaining, just wanna know. LOL
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LunaLaLove33
Commenting 'cause I watch most all your videos even tho I don't cook them. I learn lots of things thank yoooouu soooo muchhhhh, for showing me cool tricks for my luuuuuunch!
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Commenting 'cause I watch most all your videos even tho I don't cook them. I learn lots of things thank yoooouu soooo muchhhhh, for showing me cool tricks for my luuuuuunch!
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TheDingledong4lyfe
Every year my Uncle Tunnus celebrates the beginning of fall by cooking soup without using a pot. I'll send him this recipe because he really loves corn chowder!
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Every year my Uncle Tunnus celebrates the beginning of fall by cooking soup without using a pot. I'll send him this recipe because he really loves corn chowder!
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joancoleman1228
My grandma used to make corn cob jelly by boiling the cobs after the corn was removed. It was yummy and had a gorgeous bushy-pink color.
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My grandma used to make corn cob jelly by boiling the cobs after the corn was removed. It was yummy and had a gorgeous bushy-pink color.
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sheasky
I always have 10 minutes for chef John's recipe teaching his much appreciated techniques. I mean his charger quips alone are worth the visit.
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I always have 10 minutes for chef John's recipe teaching his much appreciated techniques. I mean his charger quips alone are worth the visit.
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foodwishes
Love the suggestion for severely caramelized mushrooms to make this dish veggie! Both ways sound delicious. Thanks, Chef John!
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Love the suggestion for severely caramelized mushrooms to make this dish veggie! Both ways sound delicious. Thanks, Chef John!
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nickm. 5931
I am Italian. Very, very Italian. And I approve of this dish as being an authentic Italian dish. A dish of Italian perfection.
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I am Italian. Very, very Italian. And I approve of this dish as being an authentic Italian dish. A dish of Italian perfection.
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ishmiel21
'This was one of the best corn soups I've had in recent memory. lmao. I'm betting he hasn't had many corn soups in recent memory
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'This was one of the best corn soups I've had in recent memory. lmao. I'm betting he hasn't had many corn soups in recent memory
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