Corn Chowder with Basil

Directions

1. 1
   Shuck corn and, working over a 6-to-8 quart kettle, cut off kernels, reserving cobs.
2. 2
   In kettle simmer corn, cobs, water, and salt and pepper to taste, uncovered, until corn is tender, 10 to 20 minutes.
3. 3
   Carefully pour off liquid from tofu.
4. 4
   Discard cobs and transfer half of corn mixture to a bowl.
5. 5
   In a blender in batches puree tofu with corn mixture from bowl until smooth, transferring to kettle.
6. 6
   Finely chop basil and stir into chowder with scallions and salt to taste.
7. 7
   Heat chowder over moderate heat, stirring, until heated through.
8. 8
   Garnish chowder with basil sprigs and serve with jalapeno sauce.