HARVEST CORN CHOWDER WITH BACON from "Gourmet Today," edited by Ruth Reichl (Houghton Mifflin Harcourt, 2009).
St. Paul Pioneer Press Makes about 11 cups. 1/2 cup diced ( 1/4 inch) slab bacon (2 ounces; rind discarded, if necessary) 2 cups diced ( 1/4 inch) sweet onion, such as Vidalia or Walla Walla 2 large carrots, cut into 1/4-inch dice 1 celery rib, cut into 1/4-inch dice 1 red bell pepper, cored, seeded and cut into 1/4-inch dice 1/2 pound yellow-fleshed potatoes, such as Yukon Gold (2 small), peeled and cut into 1/4-inch dice 1 medium sweet potato (8 ounces), peeled and cut into 1/4-inch dice 5 cups chicken stock or store-bought, reduced-sodium broth 2 fresh thyme sprigs 3 cups corn (from about 6 ears) 1 1/2 cups heavy cream 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 plum tomatoes, seeded and diced, finely (for garnish) Finely chopped fresh chives (for garnish) To cook bacon: In 6- to 8-quart wide heavy pot, cook bacon over moderate heat, stirring frequently, for 5 minutes or until crisp. Using slotted spoon, transfer to paper towels to drain. To cook vegetables: Add onion, carrots, celery and bell pepper to bacon fat remaining in pot. Cook, stirring, for 8 to 10 minutes or until onion is softened. Add yellow potatoes, sweet potatoes, stock and thyme. Bring to a simmer. Cook, covered, for 15 minutes or until potatoes are tender. To finish soup: Add corn and cream. Simmer, uncovered, for 10 minutes. Add salt and pepper. Stir in bacon. Sprinkle with tomatoes and chives. Serve immediately. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
