Celebrity chef Curtis Stone releases new book, What's for Dinner?

Celebrity chef Curtis Stone recently released a new book full of recipes perfect for a busy family. What's for Dinner is a cookbook designed to be the go-to guide for all your meal plans. Whether you need a meal that's fast, healthy or cost effective, one of the book's 130 recipes is sure to fit the bill. 


Bacon, Corn, and Potato Chowder

serves 6 to 8
Prep Time: 10 minutes
Cooking Time: 25 minutes

4 slices bacon, coarsely chopped
2 yellow onions, finely chopped
4 garlic cloves, finely chopped
4 large sprigs of fresh thyme
1/4 teaspoon cayenne pepper
4 celery ribs, cut into 1/2-inch pieces
1 ½ pounds Yukon Gold potatoes, scrubbed and cut into 1/2- inch pieces
2 tablespoons all- purpose flour
2 cups reduced-sodiumchicken broth
2 cups heavy cream
2 cups whole milk
7 ears corn, husked and kernels cut off
Kosher salt and freshly ground black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley

1) Heat a large heavy pot over medium-high heat. Add the bacon and cook, stirring occasionally, for about 5 minutes, or until crisp and golden. Add the onions, garlic, thyme, and cayenne and cook, stirring often, for about 4 minutes, or until the onions are tender but not browned.

2) Add the celery and cook, stirring often and being careful not to brown the vegetables, for about 4 minutes. Reduce the heat if the vegetables begin to brown. Add the potatoes, sprinkle in the flour, and stir for about 2 minutes to cook the flour; do not allow to brown. Stir in the broth, cover, and bring to a simmer, stirring occasionally. Stir in the cream and milk and bring just to a simmer, stirring constantly. Reduce the heat to medium-low and simmer gently for about 3 minutes, or until the potatoes are tender but not falling apart.

3) Stir the corn kernels into the chowder and simmer for about 4 minutes, or just until the corn is heated through and the chowder thickens slightly. Remove and discard the thyme stems. Season to taste with salt and pepper.

4) Stir in half of the parsley. Ladle the chowder into bowls, sprinkle with the remaining parsley, and serve.

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