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Corn and Tomato Stew

Cheri Liefeld
Updated Aug 29, 2012
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A satisfying and full-flavored 30-minute stew made with fresh corn straight from the cob, grape tomatoes, chopped jalapeño and white wine.

Corn and Tomato Stew

  • Prep Time 20 min
  • Total 30 min
  • Servings 6
  • Ingredients 14
  • Pin

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
Make With
Progresso Broth

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.

Nutrition

Nutrition Facts are not available for this recipe

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