Summertime Corn Chowder

Name: Summertime Corn Chowder
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; 12 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

12 ingredients

11 steps

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
12 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.
3

heat until browned.
4

Transfer bacon to paper towels to drain, crumble.
5

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.
6

Stir in flour, salt, and pepper; cook, stirring 1 minute.
7

Stir in potatoes, corncobs, broth, and half and half; heat to boiling over high heat.
8

Reduce heat, cover and simmer until potatoes are tender, 10 to 15 minutes.
9

Discard corncobs; stir in corn kernels and heat through.
10

Transfer chowder to warm tureen.
11

Stir in tomatoes and sprinkle with bacon and basil.