GREAT LAKES CORN CHOWDER

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Great Lakes Corn Chowder image

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

6 -8 slices bacon, cut into small pieces
1 small onion, finely chopped
1 small celery rib, finely chopped
3 canned whole tomatoes, chopped
2 medium boiling potatoes, peeled and cubed
1 teaspoon salt
1/8 teaspoon ground allspice
1 pinch sugar
1 small bay leaf
2 cups light cream or 2 cups half-and-half
1 cup milk
1/2 lb frozen corn
freshly ground black pepper

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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