Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Strips bacon; cut in 1/2\" pieces |
| 1 cup | Onion; finely chopped |
| 1 small | Red bell pepper; seeded and minced |
| 1 \N | Rib celery; finely minced |
| 2 mediums | Cloves garlic; peeled and minced |
| 4 cups | Frozen corn kernels; thawed |
| 1 cup | Canned tomatoes; broken up |
| ¾ teaspoon | Paprika |
| 1 teaspoon | Dried basil; crushed |
| ¼ teaspoon | Dried thyme; crushed |
| ¼ teaspoon | Ground red; (cayenne) pepper |
| ½ teaspoon | Salt |
| \N \N | Freshly ground pepper to taste |
| 1 tablespoon | Lime juice |
Put bacon into saucepan, set over medium heat and fry until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate. Crumble bacon; set aside. Add onion, bell pepper, celery and garlic to pan. Saute 3 minutes. Cover pan; cook 5 minutes. Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper. Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended. Add bacon and lime juice. Stir 1 minute; serve.
Per serving: 135 Calories; 3g Fat (15% calories from fat); 5g Protein; 27g Carbohydrate; 3mg Cholesterol; 401mg Sodium Recipe by: From the Seattle Times Posted to MC-Recipe Digest by Lisa Minor <lisa@...> on Mar 3, 1998