Esta es una exhibición prevé de cómo se va ver la receta de 'Summer Corn Chowder' imprimido.

Receta Summer Corn Chowder
by Global Cookbook

Summer Corn Chowder
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 4 ounce bacon diced
  • 1 sm onion peeled, diced
  • 2 x celery stalks diced
  • 8 sprg thyme
  •     Salt
  •     Freshly-grnd black pepper
  • 3 c. chicken stock skimmed of fat
  • 3 x ears yellow corn kernels
  • 5 ounce fingerling potatoes sliced
  • 1 x poblano chile seeded, diced
  • 1 1/2 c. half-and-half

Direcciones

  1. Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, till bacon is deep golden and all the fat has rendered, about 4 min. Remove bacon with slotted spoon, transfer to paper towels, and set aside. Throw away all but 2 Tbsp. of bacon fat.
  2. Add in onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat till translucent/soft, about 8 min. Add in stock; bring to a boil. Reduce heat to medium; simmer 15 min.
  3. Add in corn, potatoes, and chile; cook till potatoes are tender, 8 to 10 min. Remove and throw away thyme. Add in half and half, simmer till soup is warm. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pcs.
  4. Makes 4 servings.
  5. Cuisine: "Mexican"