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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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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