Prep 25 mins
Cook 35 mins
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.
- 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
- Cut kernels from corncobs (about 3 cups) reserving 3 corncobs; discard remaining corncobs.
- In 5-quart Dutch oven, cook bacon over med. heat until browned. Transfer bacon to paper towels to drain, crumble.
- 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.
- 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.
- Discard corncobs; stir in corn kernels and heat through. Transfer chowder to warm tureen. Stir in tomatoes and sprinkle with bacon and basil.