Corn Chowder Flatbreads
Pop bacon in the freezer for several minutes prior to chopping—the cold will firm the fat so it’s easier to slice.
- 4 ears sweet corn
- 3 slices bacon, roughly chopped
- ½ pound baby potatoes (about 1½ cups), diced
- 1 red bell pepper, diced
- ¼ cup sour cream
- 1 tablespoon chopped fresh dill
- 1 clove garlic, minced
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons white wine vinegar
- 1 recipe Basic Flatbread Dough
- 3 to 4 tablespoons olive oil, for brushing dough
- 1 cup grated fontina cheese, divided
- Heat grill to high. Shuck corn and place directly on grill grates. Cook, turning occasionally, until charred. Remove corn from grill and set aside to cool.
- Meanwhile, cook bacon in a large skillet over medium-low heat until crisp, 5 to 10 minutes. Transfer bacon to a paper towel–lined plate and drain.
- Pour off all but 2 tablespoons of the bacon fat. Increase heat to medium-high and add potatoes. Cook undisturbed until potatoes start to brown, 3 to 6 minutes. Stir and cook 2 additional minutes. Add red pepper and cook, stirring occasionally, until potatoes and pepper are tender, 5 to 8 minutes. Transfer mixture to a medium bowl.
- While vegetables are cooking, add sour cream, dill, and garlic to a small bowl and stir to combine. Season with salt and pepper and set aside.
- Once corn is cool, cut kernels from cob and add to the bowl with the potatoes, pepper, and vinegar. Mix to combine. Season with salt and pepper.
- Heat grill to medium-low. Turn dough out onto a floured surface and divide into 4 pieces. Roll each piece into a 7-inch-long oval and brush both sides with olive oil. Place flatbreads directly on grill grates and cover grill. Cook, checking every 2 minutes, until dough bubbles and stiffens and flatbreads have visible grill marks on the bottom, about 4 minutes. Flip flatbreads, cover grill, and cook 1 minute. Remove from grill.
- Sprinkle each flatbread with ⅛ of the fontina and top with vegetable mixture. Divide remaining fontina equally among the flatbreads. Return flatbreads to grill, cover, and cook, checking every 2 minutes, until cheese is melted and dough is fully cooked, 3 to 4 minutes. Remove from grill. Using a pastry bag or a plastic bag with the corner snipped off, pipe ribbons of the dill-sour cream mixture across each flatbread. Top with reserved bacon.
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