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Corn Chowder Flatbreads

Corn Chowder Flatbreads
Yields 4
Pop bacon in the freezer for several minutes prior to chopping—the cold will firm the fat so it’s easier to slice.
  1. 4 ears sweet corn
  2. 3 slices bacon, roughly chopped
  3. ½ pound baby potatoes (about 1½ cups), diced
  4. 1 red bell pepper, diced
  5. ¼ cup sour cream
  6. 1 tablespoon chopped fresh dill
  7. 1 clove garlic, minced
  8. Sea salt, to taste
  9. Freshly ground black pepper, to taste
  10. 2 tablespoons white wine vinegar
  11. 1 recipe Basic Flatbread Dough
  12. 3 to 4 tablespoons olive oil, for brushing dough
  13. 1 cup grated fontina cheese, divided
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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Leigh Belanger

Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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