Sunday, November 27, 2016

Tomato Corn Chowder

Ingredients for 4 servings

1 Cup Half and Half
1 Onion, diced
1 Teaspoon Dried Thyme (use 1 Tablespoon if you have fresh)
3 Cups Chicken Broth
3 Large Yellow Tomatoes, ripe (or 4 medium)
4 Ears Fresh Corn, in husk
5 Small New Potatoes, washed and large dice - I used Yukon Gold
6 Slices of Thick Cut Bacon, Diced
Salt and Pepper


Roast tomatoes and corn. Turn boiler on high. Place tomatoes and corn (in husk) on separate tinfoil-lined rimmed baking sheets and place under broiler. Broil tomatoes until the skin has blackened - turning every so often. Broil the corn until the husks begin to brown. Remove trays from oven and let cool until they can be handled. Remove skins from tomatoes and remove husk and silk from corn. Roughly chop the tomatoes, reserving any and all liquid. Slice the corn kernels off of the corn husks. Set tomatoes and corn kernels aside.

Place a large pot over medium heat and add diced bacon to pan. Cook bacon until crispy.

Stir in the onions and thyme and cook until onions are softened and translucent, do not let them brown (about 5 to 7 minutes, if they begin to brown, turn down heat).

Add tomatoes and corn and cook for an additional 5 minutes.

Add broth and potatoes and bring to a simmer, cook until potatoes are fork tender (about 8 to 10 minutes).

Stir in half and half. Add salt and pepper to taste.

Serve immediately.

Store in fridge.

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