Southwestern Corn Chowder

Name: Southwestern Corn Chowder
Yield: serves 4 to 6
Ingredients: 4 ounces bacon (5 or 6 slices), cut into 1/2-inch pieces; 1 medium onion, cut into 1/2-inch cubes; 1 large carrot, cut into 1/2-inch cubes; 2 celery stalks, cut into 1/2-inch cubes; 1 fresh small poblano chile, seeded and cut into 1/4-inch dice; Coarse salt; 1/2 teaspoon ground cumin; Freshly ground pepper; Pinch of cayenne pepper; 1 cup dry white wine; 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes; 5 cups homemade or low-sodium store-bought chicken or vegetable stock; 3 cups fresh corn kernels (about 6 ears); 1 cup heavy cream; 1/4 cup chopped fresh cilantro, plus more for garnish; Hot sauce, such as Tabasco (optional)

January 26, 2012

Recipe information

Yield
serves 4 to 6

Ingredients

ounces bacon (5 or 6 slices), cut into 1/2-inch pieces

medium onion, cut into 1/2-inch cubes

large carrot, cut into 1/2-inch cubes

celery stalks, cut into 1/2-inch cubes

fresh small poblano chile, seeded and cut into 1/4-inch dice

Coarse salt

/2 teaspoon ground cumin

Freshly ground pepper

Pinch of cayenne pepper

cup dry white wine

pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

cups homemade or low-sodium store-bought chicken or vegetable stock

cups fresh corn kernels (about 6 ears)

cup heavy cream

/4 cup chopped fresh cilantro, plus more for garnish

Hot sauce, such as Tabasco (optional)

Need to make a substitution?

Preparation

Step 1
Heat a large, dry pot over medium heat. Add the bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.
Step 2
Add the onion to the pot; cook until just softened, about 4 minutes. Add the carrot, celery, and poblano; cook until the vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne. Raise heat to high; add the wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add the potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all the vegetables are tender, about 20 minutes.
Step 3
Stir in the corn and cream; cook until the corn is tender (do not let cream boil), about 5 minutes more. Stir in the 1/4 cup cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes