← All recipes

FareShare Gazette -- July 2006 Recipes

This FareShare Gazette -- July 2006 Recipes recipe uses Red Bell Pepper Diced Small, Yukon Potatoes Peeled And Diced Small, Butter Unsalted, Chicken Stock, and Water. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/4 cup
• 1 lb
• 2 tbsp
• 4 cup
• 2 tbsp
• 1 cup

Method (preview)

1. 1

   Heat a 4-quart heavy pot over low heat and add the diced bacon.

2. 2

   Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.

3. 3

   Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.

4. 4

   Add the butter, onion, leeks, bell pepper, thyme and cumin; saute, stirring occasionally until the onion and bell pepper are soft.

5. 5

   Add the corn, potatoes, and stock.

6. 6

   Bring to a boil and cook for about 10 minutes until the potatoes are soft.

7. 7

   Use a spoon to mash some of the potatoes and corn against the side of the pot.

8. 8

   Reduce the heat to medium and stir in the slurry of cornstarch and water.

9. 9

   Return to boil and cook until the chowder thickens slightly.

10. 10

    Remove from heat and season with salt and pepper. Stir in the heavy cream just before serving.

11. 11

    Combine the vegetables, herbs, and bread.

12. 12

    Make the dressing, pour it over the salad, toss well, and chill for 30-60 minutes before serving.