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Corn and Tomato Stew

Corn and Tomato Stew
You can never have too many soup recipes, so give Corn and Tomato Stew a try. This gluten free recipe serves 6. One portion of this dish contains roughly 6g of protein, 12g of fat, and a total of 192 calories. Autumn will be even more special with this recipe. A mixture of additional cilantro leaves, butter, wine, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

1
In 4-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat.
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ButterButter
Equipment you will use
Dutch OvenDutch Oven
2
Add shallot and bacon; cook until bacon is thoroughly cooked.
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ShallotShallot
BaconBacon
3
Add wine; heat to boiling and cook until reduced by half.
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WineWine
4
Add garlic and both chiles; cook 1 minute, stirring frequently.
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Chili PepperChili Pepper
GarlicGarlic
5
Add chicken stock and corn cobs; cook about 10 minutes or until liquid is reduced by half.
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Chicken StockChicken Stock
CornCorn
6
Remove and discard corn cobs.
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CornCorn
7
Add corn kernels; simmer over medium heat, stirring frequently. Stir in remaining tablespoon butter.
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Corn KernelsCorn Kernels
ButterButter
8
Add tomatoes, chopped cilantro and lime juice; stir gently. Season to taste with salt and pepper.
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Salt And PepperSalt And Pepper
Lime JuiceLime Juice
CilantroCilantro
TomatoTomato
9
Serve stew in bowls, garnished with cilantro leaves.
Ingredients you will need
Fresh CilantroFresh Cilantro
StewStew
Equipment you will use
BowlBowl
DifficultyMedium
Ready In30 m.
Servings6
Health Score2
Gluten Free
DietsGluten Free
Dish TypesSide Dish
OccasionsFallWinter
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