Corn and Potatoes With Heirloom Tomatoes

1. 1

   Cook bacon in a heavy medium saucepan over medium heat, stirring occasionally, until browned and crisp.

2. 2

   Transfer with a slotted spoon to paper towels to drain and reserve fat in pan.

3. 3

   Cook shallot with 1/4 teaspoon kosher salt in fat in pan over medium heat, stirring occasionally, until softened.

4. 4

   Add wine and boil over high heat, stirring and scraping up brown bits, until reduced by half, about 3 minutes.

5. 5

   Stir in potatoes, 1/2 cup water and 1/2 teaspoon kosher salt and simmer, uncovered, stirring occasionally, until liquid is reduced by 3/4 and thickened, about 10 minutes.

6. 6

   Meanwhile puree 1 cup corn with 1 tablespoon water in a blender.

7. 7

   Force through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids.

8. 8

   Add remaining 3 cups corn kernels to potato mixture along with paprika, thyme, remaining 3/4 cup water and remaining 1/4 teaspoon kosher salt and simmer, partially covered, stirring occasionally, until corn and potatoes are tender and most of liquid is evaporated, 10-12 minutes.

9. 9

   Remove from heat and stir in tomatoes, corn liquid, 1/4 teaspoon pepper and kosher salt to taste.

10. 10

    Serve sprinkled with bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.