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Summer Corn Chowder
4 servings
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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
potato
es; 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:
Chicken
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Bacon
Celery
Chicken Stock
Chile
Corn
Onion
Potato
Salt
Thyme
Stewart
Corn
Celery
Chicken
Onion
Potato
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