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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Wonderful soup I found in the Good Housekeeping cookbook. At first I was husking the corn, now I just buy frozen corn, I think it taste the same either way. Ingredients:
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 |
Directions:
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.
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