Summertime Corn Chowder

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 6 medium ears of corn, husks and silk removed
• 4 slices bacon, cut up into pieces
• 1 medium red onion, chopped
• 1 jalapeno, seeded and finely chopped
• 1 garlic clove, finely chopped
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 lb red potatoes, cut into pieces (6 medium)
• 2 (14 ounce) cans chicken broth
• 2 cups half-and-half or 2 cups light cream
• 2 small ripe tomatoes, peeled, seeded, and chopped
• thinly sliced basil leaves

Recipe

• 1 cut kernels from corncobs (about 3 cups) reserving 3 corncobs; discard remaining corncobs.
• 2 in 5-quart dutch oven, cook bacon over med. heat until browned. transfer bacon to paper towels to drain, crumble.
• 3 to bacon drippings in dutch oven, add onion and jalapeno and cook, stirring, unil onion is tender, about 5 minute add garlic, cook 1 minute longer. stir in flour, salt, and pepper; cook, stirring 1 minute.
• 4 stir in potatoes, corncobs, broth, and half and half; heat to boiling over high heat. reduce heat, cover and simmer until potatoes are tender, 10 to 15 minutes.
• 5 discard corncobs; stir in corn kernels and heat through. transfer chowder to warm tureen. stir in tomatoes and sprinkle with bacon and basil.