CORN AND TOMATO STEW

Corn and Tomato Stew image

Provided by Cheri Liefeld

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 14

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 jalapeño 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

Steps:

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.
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.
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.

Nutrition Facts : ServingSize 1 Serving