Ingredients
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
Preparation
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.
