Summer corn chowder

4 servings

Ingredients

Quantity Ingredient
4 ounces Bacon; diced
1 small Onion; peeled, diced
2 Celery stalks; diced
8 Sprigs thyme
Salt
Freshly-ground black pepper
3 cups Chicken stock; skimmed of fat
3 Ears yellow corn kernels
5 ounces Fingerling potatoes; sliced
1 Poblano chile; seeded, diced
1½ cup Half-and-half

Directions

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@..." Per serving: 217 Calories (kcal); 15g Total Fat; (62% calories from fat); 10g Protein; 9g Carbohydrate; 24mg Cholesterol; 2086mg Sodium Food Exchanges: ½ Grain(Starch); 1 Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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