Corn and Tomato Stew

Corn and Tomato Stew

Blogger Cheri Liefeld of Adventures in the Kitchen shares a recipe for Corn and Tomato Stew.

Prep Time

20

Minutes

Total Time

30

Minutes

Makes

6

servings

3
tablespoons butter
1
large shallot, coarsely chopped
3
slices bacon
1/2
cup white wine (such as Pinot Grigio)
3
cloves garlic, chopped
1
large jalape├▒o chile, finely chopped
1
chipotle chile, finely chopped, if desired
3
cups chicken stock or Progresso® reduced-sodium chicken broth
4
ears fresh corn, shucked, kernels cut from cobs, cobs reserved
1/2
cup grape tomatoes, halved
1/4
cup finely chopped fresh cilantro leaves
1
tablespoon fresh lime juice
Salt and freshly ground black pepper
Additional fresh cilantro leaves for garnish
  1. In 4-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add shallot and bacon; cook until bacon is thoroughly cooked.
  2. Add wine; heat to boiling and cook until reduced by half. Add garlic and both chiles; cook 1 minute, stirring frequently. Add chicken stock and corn cobs; cook about 10 minutes or until liquid is reduced by half.
  3. Remove and discard corn cobs. Add corn kernels; simmer over medium heat, stirring frequently. Stir in remaining tablespoon butter. Add tomatoes, chopped cilantro and lime juice; stir gently. Season to taste with salt and pepper. Serve stew in bowls, garnished with cilantro leaves.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Stir in chopped zucchini or red bell pepper with the corn, if desired.
Make ahead and refrigerate. Heat on stove prior to serving.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.