Havrvest Tomato Corn Chowder

Name: Havrvest Tomato Corn Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 6 slices bacon, cut into 1 inch pieces; 1 onion, chopped; 2 celery ribs, chopped; 2 medium potatoes, peeled and diced; 1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth (reduced sodium); 2 (14 1/2 ounce) cans tomatoes or 2 quarts fresh tomatoes, peeled and diced; 1/2 teaspoon sweet paprika; 1/4 teaspoon garlic powder; 2 dashes hot sauce; 1 1/2 cups fresh corn or 1 1/2 cups frozen corn; 1 cup heavy cream

(2)

Recipe by Lorac

Havrvest is harvest with a Boston accent when you can't correct the speling of the title. If you are fortunate to have a surplus of tomatoes or corn you can substitute them for the canned ingredients. If the Chowdah gets to thick, add a bit of milk.

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READY IN: 55mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

6

slices bacon, cut into 1 inch pieces
1

onion, chopped
2

celery ribs, chopped
2

medium potatoes, peeled and diced
1

(14 ounce) can chicken broth or (14 ounce) can vegetable broth (reduced sodium)
2

(14 1/2 ounce) cans tomatoes or 2 quarts fresh tomatoes, peeled and diced
¹⁄₂

teaspoon sweet paprika
¹⁄₄

teaspoon garlic powder
2

dashes hot sauce
1

1 1/2 cups fresh corn or 1 1/2 cups frozen corn
1

cup heavy cream

DIRECTIONS

Cook bacon in a soup pot until browned but not crisp.
Drain off all but 2 tbls of the fat, then add onions and saute until transparent.
Add celery, potatoes and broth, bring to a boil, reduce heat and simmer until potatoes are almost tender.
Add tomatoes, paprika, garlic powder and hot sauce, bring to a boil, reduce heat and simmer 10 minutes.
Add corn and simmer 5-10 minutes.
Stir in cream and serve.

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