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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a great use for fresh corn in the summer. I believe it came from Sunset Magazine. It's fresh, creamy, and spicy all at the same time. I must confess I never bother to peel or seed the tomato. Ingredients:
6 medium ears of corn, husks and silks removed |
4 slices bacon, cut into 1/2-inch pieces |
1 medium red onion, chopped |
1 jalapeno, seeded and finely chopped |
1 garlic clove, finely chopped |
2 tablespoons flour |
1/2 teaspoon salt |
1/8 teaspoon ground black pepper |
1 lb red potatoes, cut into 1/2-inch pieces (6 medium) |
29 ounces chicken broth |
2 cups half-and-half |
1 medium ripe tomato, peeled, seeded, and chopped |
thinly sliced fresh basil leaf |
Directions:
1. Cut kernels from corncobs(about 3 cups), reserving 3 corncobs. Discard remaining corncobs.
2. In a 5-quart Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain and crumble. To bacon drippings in Dutch oven, add onion and jalapeno and cook stirring until onion is tender (about 5 minutes). Add garlic and cook 1 minute longer.
3. With wire whisk, whisk in flour, salt, and pepper. Cook stirring for 1 minute longer. Stir in potatoes, corncobs, broth, and half and half. Heat to boiling over high heat. Reduce heat and cover and simmer until potatoes are tender (10 to 15 minutes).
4. Discard corncobs and stir in corn kernels and heat through. Ladle chowder into tureen. Stir in tomato and sprinkle with bacon and basil.
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