| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
|
4 |
servings |
INGREDIENTS
| 4 |
oz |
Bacon; diced |
| 1 |
sm |
Onion; peeled, diced |
| 2 |
|
Celery stalks; diced |
| 8 |
|
Sprigs thyme |
|
|
Salt |
|
|
Freshly-ground black pepper |
| 3 |
c |
Chicken stock; skimmed of fat |
| 3 |
|
Ears yellow corn kernels |
| 5 |
oz |
Fingerling potatoes; sliced |
| 1 |
|
Poblano chile; seeded, diced |
| 1 1/2 |
c |
Half-and-half |
INSTRUCTIONS
Place bacon in small stockpot over medium-high heat. Cook, stirring
occasionally, until bacon is deep golden brown and all the fat has
rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to
paper towels, and set aside. Discard all but 2 tablespoons of bacon fat.
Add onions, celery, thyme, and salt and pepper to taste to stockpot; cook
over medium-low heat until translucent, about 8 minutes. Add stock; bring
to a boil. Reduce heat to medium; simmer 15 minutes. Add corn, potatoes,
and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and
discard thyme. Add half and half, simmer until soup is hot. Adjust
seasoning with salt and pepper, and garnish with the reserved crisp bacon
pieces. Makes 4 servings.
Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Jul/Aug 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 217 Calories (kcal); 15g Total Fat; (62% calories from fat);
10g Protein; 9g Carbohydrate; 24mg Cholesterol; 2086mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.
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