Dee sent this lovely recipe to me this morning...I really want to try this one!
Corn Chowder with Chiles
The essence of late-summer produce is celebrated in a hearty New England-style chowder.
4 strips bacon, coarsely chopped
1 medium onion, coarsely chopped
1 (8-oz.) red potato, coarsely chopped
2 ears corn, kernels removed
1 poblano or Anaheim chile, veins and seeds
removed, coarsely chopped
1 (14-oz.) can reduced-sodium chicken broth
2 large thyme sprigs
1/4 teaspoon salt
1/2 cup whipping cream
1. Place bacon in large saucepan. Cook over medium heat 4 to 5 minutes or until light brown. Drain off all but 1 tablespoon of the bacon drippings. Add onion; cook 2 minutes or until onion just begins to soften. Add potato, corn kernels and chile. Cook and stir 1 minute; add broth.
2. Cover pan; increase heat to high. Bring to a boil. Add thyme and salt; reduce heat to low. Simmer, covered, 10 minutes or until potatoes are tender.
3. Increase heat to medium; stir in cream. Simmer, uncovered, 5 minutes. Remove thyme sprigs.
4 servings
PER SERVING: 275 calories, 16.5 g total fat (8.5 g saturated fat), 7.5 g protein, 25.5 g carbohydrate, 40 mg cholesterol, 470 mg sodium, 3 g fiber
send to a friend
join the club
Sign up
Become a Life Member
