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Harvest Corn Chowder with Bacon
Recipe from Gourmet Today edited by Ruth Reichl
Serves 8 as a first course (makes about 11 cups)
Active time: 40 minutes. Start to Finish: 1 1/4 hours
Brimming with fresh corn, sweet potato, red bell pepper, and carrots, this vibrant chowder has flavor to spare. We adapted the colorful recipe from one served at Suzanne Fine Regional Cuisine, a restaurant in Lodi, New York that overlooks Seneca Lake.
1/2 cup dice (1/4 inch) slab bacon (2 ounces; rind discarded if necessary)
2 cups diced (1/4 inch) sweet onion, such as Vidalia or Walla Walla
2 large carrots, cut into 1/4 inch dice
1 celery rib, cut into 1/4 inch dice
1 red bell pepper, cored, seeded, and cut into 1/4 inch dice
1/2 pound yellow-fleshed potatoes, such Yukon Gold (2 small), peeled and cut into 1/4 inch dice
1 medium sweet potato (8 ounces), peeled and cut into 1/4 inch dice
5 cups chicken stock
2 fresh thyme sprigs
3 cups corn
1 1/2 cups heavy cream
1 teaspoon salt
1 teaspoon freshly ground black pepper
Garnish: 2 plum tomatoes, seeded and diced; finely chopped fresh chives
Cook bacon in a 6- 8 quart wide heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain.
Add onion, carrots, celery, and bell pepper to bacon fat remaining in pot and cook, stirring until onion is softened, 8 - 10 minutes. Add both potatoes, stock and thyme, bring to a simmer, and simmer, covered, until potatoes, are just tender, about 15 minutes.
Add corn and cream and simmer, uncovered, for 10 minutes. Add salt and pepper and stir in bacon.
Serve sprinkled with tomatoes and chives.
Cook's Note: The chowder can be made up to 3 days ahead. cook, uncovered, then refrigerate, covered.
 Gourmet Today
Edited by Ruth Reichl
Another door-stopper, the more than 1000 recipes in this collection represent the new face of Gourmet with hundreds of quickly prepared dishes redolent of international flavours. Fresh produce is the building block for many of the recipes which include many choices for vegetarians.To make the massive book easier to use, there are recipe indexes for each section along with the index at the end. There are loads of tips and suggested menus to ease both entertaining and weekday meals. Line drawings but no colour photos. Hardcover, 1008 pp. $49.95.
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