LadyHawk108
10-10-2004, 10:34 PM
With the cooler fall weather coming, this is a great recipe for a cool night.
6 medium ears corn, husks and silk removed
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 4 slices bacon, cut into 1/2-inch pieces
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 1 medium red onion, chopped
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 1 jalapeņo chile, seeded and finely chopped
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 1 garlic clove, finely chopped
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 2 tablespoons all-purpose flour
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 1/4 teaspoon salt
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 1/4 teaspoon ground black pepper
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 1 pound red potatoes (6 medium) cut into 1/2-inch pieces
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 2 cans (14 or 14 1/2 ounces each) chicken broth (3 1/2 cups)
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 2 cups half-and-half or light cream
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 1 ripe tomato, peeled, seeded, and chopped
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif Thinly sliced fresh basil leaves
<!-- DIRECTIONS -->http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/rfx4_recipe.gif
1. Cut kernels from corncobs (about 3 cups), reserving 3 corncobs; discard remaining corncobs.
2. In 5-quart Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; crumble.
3. To bacon drippings in Dutch oven, add onion and jalapeņo; cook, stirring, until onion is tender, about 5 minutes. Add garlic; cook 1 minute longer. With wire whisk, whisk in flour, salt, and pepper; cook, stirring, 1 minute longer.
4. 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.
5. Discard corncobs; stir in corn kernels and heat through. Ladle chowder into tureen. Stir in tomato and sprinkle with bacon and basil.
6 medium ears corn, husks and silk removed
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 4 slices bacon, cut into 1/2-inch pieces
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 1 medium red onion, chopped
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 1 jalapeņo chile, seeded and finely chopped
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 1 garlic clove, finely chopped
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 2 tablespoons all-purpose flour
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 1/4 teaspoon salt
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 1/4 teaspoon ground black pepper
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 1 pound red potatoes (6 medium) cut into 1/2-inch pieces
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 2 cans (14 or 14 1/2 ounces each) chicken broth (3 1/2 cups)
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 2 cups half-and-half or light cream
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif 1 ripe tomato, peeled, seeded, and chopped
http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/bullet.gif Thinly sliced fresh basil leaves
<!-- DIRECTIONS -->http://a820.g.akamai.net/f/820/822/1d/i.ivillage.com/recipefinder/headers/rfx4_recipe.gif
1. Cut kernels from corncobs (about 3 cups), reserving 3 corncobs; discard remaining corncobs.
2. In 5-quart Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; crumble.
3. To bacon drippings in Dutch oven, add onion and jalapeņo; cook, stirring, until onion is tender, about 5 minutes. Add garlic; cook 1 minute longer. With wire whisk, whisk in flour, salt, and pepper; cook, stirring, 1 minute longer.
4. 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.
5. Discard corncobs; stir in corn kernels and heat through. Ladle chowder into tureen. Stir in tomato and sprinkle with bacon and basil.