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4 ears fresh corn
3 cups chicken stock
7 bacon slices, chopped
1/2 cup finely chopped shallots
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1 Yukon Gold potato, cut into 1/2-inch pieces
1/2 cup chopped red bell pepper
1/4 cup whipping cream
8 ounces green beans, cut into 1/2-inch pieces
1/2 cup frozen lima beans, thawed
Chopped fresh parsley
Cut enough kernels from corn cobs to measure 3 cups; reserve cobs.
Bring 3 cups chicken stock to boil in heavy large saucepan. Add corn-
cobs. Boil until stock
is reduced by half, about 15 minutes. Discard
corncobs. Set stock aside.
Sauté bacon in
heavy large skillet over medium heat until brown and
crisp, about 5 minutes. Add shallots,
carrot and celery to skillet; sauté
until tender, about 5 minutes. Stir in potato, bell
pepper, cream and
reduced stock. Cover and cook until potato is tender, about 10 minutes.
Add green beans, lima beans, and 3 cups corn kernels. Cover and cook
until green beans and
lima beans are tender, about 5 minutes. Uncover
and cook until liquid thickens, about 2
minutes. Season with salt and
pepper. Garnish with parsley when serving. Serves 6.
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