Corn and Tomato Stew

A satisfying and full-flavored 30-minute stew made with fresh corn straight from the cob, grape tomatoes, chopped jalapeño and white wine.

  • Prep Time 20 min
  • Total Time 30 min
  • Servings 6

tablespoons butter
large shallot, coarsely chopped
slices bacon
cup white wine (such as Pinot Grigio)
cloves garlic, chopped
large jalapeño chile, finely chopped
chipotle chile, finely chopped, if desired
cups chicken stock or Progresso™ reduced-sodium chicken broth
ears fresh corn, shucked, kernels cut from cobs, cobs reserved
cup grape tomatoes, halved
cup finely chopped fresh cilantro leaves
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.

Expert Tips

Stir in chopped zucchini or red bell pepper with the corn, if desired.

Make ahead and refrigerate. Heat on stove prior to serving.