Summer Corn Chowder

Summer Corn Chowder Ingredients

4 oz Bacon; diced	3 c Chicken stock; skimmed of
1 sm Onion; peeled, diced	3 Ears yellow corn kernels
2 Celery stalks; diced	5 oz Fingerling potatoes; sliced
8 Sprigs thyme	1 Poblano chile; seeded, diced
Salt	1 1/2 c Half-and-half
Freshly-ground black pepper

Instructions for Summer Corn Chowder

Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to paper towels, and set aside. Discard all but 2 tablespoons of bacon fat. Add onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium; simmer 15 minutes. Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add half and half, simmer until soup is hot. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pieces. Makes 4 servings. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 217 Calories (kcal); 15g Total Fat; (62% calories from fat); 10g Protein; 9g Carbohydrate; 24mg Cholesterol; 2086mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

Main Ingredient: ChickenCuisine: Uncategorized

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