Havrvest Tomato Corn Chowder |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Havrvest is harvest with a Boston accent when you can't correct the speling of the title. If you are fortunate to have a surplus of tomatoes or corn you can substitute them for the canned ingredients. If the Chowdah gets to thick, add a bit of milk. Ingredients:
6 slices bacon, cut into 1 inch pieces |
1 onion, chopped |
2 celery ribs, chopped |
2 medium potatoes, peeled and diced |
1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth (reduced sodium) |
2 (14 1/2 ounce) cans tomatoes or 2 quarts fresh tomatoes, peeled and diced |
1/2 teaspoon sweet paprika |
1/4 teaspoon garlic powder |
2 dashes hot sauce |
1 (15 1/4 ounce) can corn or 1 1/2 cups fresh corn or 1 1/2 cups frozen corn |
1 cup heavy cream |
Directions:
1. Cook bacon in a soup pot until browned but not crisp.
2. Drain off all but 2 tbls of the fat, then add onions and saute until transparent.
3. Add celery, potatoes and broth, bring to a boil, reduce heat and simmer until potatoes are almost tender.
4. Add tomatoes, paprika, garlic powder and hot sauce, bring to a boil, reduce heat and simmer 10 minutes.
5. Add corn and simmer 5-10 minutes.
6. Stir in cream and serve.
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