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Summer Corn Chowder




Source of Recipe


Internet


List of Ingredients




6 ears fresh sweet corn
6 cups chicken or vegetable broth
2 cloves of garlic, peeled and bruised
1 russet potato, peeled and cut into 1/2 inch dice (I like to use a Yukon Gold)
2 cups milk
Salt and pepper, to taste
1/4 pound slab bacon (rind removed), cut into 1/4 inch dice
4 medium sized ripe tomatoes, seeded and cut into 1/4 inch dice
1/4 cup slivered fresh basil


Recipe



Strip corn from cobs; set aside. Simmer cobs, broth and garlic in a pot, partially covered, for 10 mins. Discard cobs and garnish. Stir in the potatoes and half of the reserved corn. Simmer, partially covered, until potatoes are tender, 10 to 12 minutes. Puree, transfer to a bowl. Stir in the milk, salt and pepper; reserve.

Cook the bacon in a pot over low heat to render the fat, about 6 mins. Add the onion; cook for 10 mins. Add gthe reserved soup and remaining corn; simmer for 8 mins. Stir in the tomatoes and basil. Serve immediately.