Corn Chowder

Corn Chowder

This corn chowder is a real summer treat!  Serve with warm buttermilk biscuits. 

INGREDIENTS

6 Medium Ears of Corn

5 Slices Diced Bacon

1 Medium Chopped Red Onion

1 Seeded and Chopped Jalapeno Chile

1 Chopped Garlic Clove

2 Tablespoons Unbleached Flour

½ Teaspoon Salt

¼ Teaspoon Freshly Ground Pepper

1 Pound Chopped Red Potatoes

15 Ounces Chicken Broth

2 Cups Half & Half

2 Peeled, Seeded & Chopped Ripe Tomatoes

5 Thinly Sliced Basil Leaves

Cut the corn kernels from the cobs.  This will yield about 3 cups.  Keep 3 of the cobs and throw the other 3 away.  In a 5 quart Dutch oven, cook the bacon over medium heat until browned.  Reserve the bacon drippings. Transfer the bacon to paper towels to drain.  Crumble the bacon and set aside.  In the Dutch oven add the onions and jalapeno to the bacon drippings.  Cook and stir for 5 minutes until the onion is tender. Add the garlic and cook 1 minute longer.  Stir in the flour, salt and pepper.  Cook and stir for 1 more minute.  Next, stir in the potatoes, the three reserved corncobs, the chicken broth and the half & half.  Heat to a boil over high heat.  Reduce the heat.  Cover and simmer for 15 minutes until the potatoes are tender.  Throw away the corncobs and stir in the reserved corn kernels.  Heat through.  Transfer the chowder to a warm soup tureen or a large serving bowl.  Stir in the tomatoes and sprinkle with the bacon and basil.  Serves 8