Corn SautÉ With Canadian Bacon Potatoes Peppers Recipes

POTATO CORN AND CANADIAN BACON CHOWDER

Steps:

• Combine all ingredients except milk, cornstarch, salt and pepper in slow cooker; cover and cook on high for 4-5 hours, adding 1 1/2 cups milk during last 30 minutes.
• Discard bay leaf. Process half the soup in food processor or blender until smooth; return to slow cooker.
• Cover and cook on high for 10 mintues; stir in combined 1/2 cup milk and cornstarch, stirring 2-3 mintues. Season to taste with salt and pepper.

SAUTéED CORN, GREENS, BACON AND SCALLIONS

Steps:

• Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, about 10 minutes. Transfer to paper towels to drain; pour off all but a teaspoon of fat from the skillet.
• Add butter and melt. Add shallot (and carrot, if using) and adjust heat; vegetables should sizzle, but not scorch. Cook, stirring, about 2 minutes. Add corn, peppers and pepper flakes and let sizzle, stirring occasionally, 5 minutes. Season to taste with salt and pepper. Crumble bacon and add to skillet with scallions. Add greens two cups at a time, stirring to wilt before adding more. Cook together 1 minute and serve hot.

CORN SAUTÉ WITH CANADIAN BACON, POTATOES & PEPPERS

Steps:

• Melt 1 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the Canadian bacon and cook, stirring occasionally, until the bacon is brown around the edges, about 4 min. Transfer to a plate lined with paper towels. Add the remaining 1 Tbs. butter and 1 Tbs. olive oil to the pan. Add the onion, potato, bell pepper, and 1/2 tsp. of the salt. Reduce the heat to medium low, cover, and cook, stirring frequently, until the onions and peppers are well softened and the potatoes are barely tender and starting to brown, 5 to 7 min. Uncover, increase the heat to medium, and add the corn, garlic, and the remaining 1/2 tsp. salt. Sauté, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 5 min. (The corn should be glistening, brighter in color, and somewhat shrunken in size, and the bottom of the pan will be slightly brown.) Remove the pan from the heat, add the parsley, chives, Tabasco, a few generous grinds of pepper, and a small squeeze of lemon. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan. (Moisture released from the vegetables as they sit will loosen the bits.) Fold the Canadian bacon into the dish, season to taste with more salt, pepper, or lemon juice. Serve warm. photo: Scott Phillips From Fine Cooking 87, pp. 80 September 1, 2007