A New England classic, rich with cream, sweet with corn and redolent of herbs. Adapted from a recipe by Tracy Schneider at Al Dente blog. http://bit.ly/ay6EmT
Provided by DrGaellon
Categories Chowders
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In large non-stick pan, fry bacon until crispy; remove to paper-towel-lined plate with slotted spoon and allow to drain. Add onion to fat and saute over moderate heat until golden, 4-5 minutes. Add celery and saute until softened, about 2 minutes. Add tomatoes, potatoes, salt, allspice, sugar and bay leaf; stir well. Cook over moderate heat until the mixture begins to sizzle.
- Transfer vegetables to large soup pot over low heat, cover, and cook, stirring occasionally, until the potatoes are tender, 15-20 minutes. Stir in frozen corn, cream and milk and bring just to a boil. Remove from heat, remove bay leaf, and correct seasonings. Refrigerate if not using immediately. Serve with bacon bits as garnish.
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