Ingredients Jump to Instructions ↓

  1. 6 ear(s) corn , husks and silk removed 4 slice(s) bacon , cut into 1/2-inch pieces 1 medium red onion , chopped 1 jalapeno chile , seeded and finely chopped 1 clove(s) garlic , finely chopped 2 tablespoon(s) all-purpose flour 1/2 teaspoon(s) salt 1/8 teaspoon(s) ground black pepper 1 pound(s) (6 medium) red potatoes , cut into 1/2-inch pieces 2 can(s) (14 1/2 ounces each) chicken broth 2 cup(s) half-and-half or light cream 2 small (8 ounces ) ripe totmatoes , peeled, seeded, and chopped Thinly sliced basil leaves

Instructions Jump to Ingredients ↑

  1. Cut kernels from corncobs (about 3 cups), reserving 3 corncobs; discard remaining corncobs. In 5-quart Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; crumble. To bacon drippings in Dutch oven, add onion and jalapeño and cook, stirring, until onion is tender, about 5 minutes. Add garlic; cook 1 minute longer. Stir in flour, salt, and pepper; cook, stirring, 1 minute. Stir in potatoes, reserved 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. Discard corncobs; stir in reserved corn kernels and heat through. Transfer chowder to warm tureen. Stir in tomatoes and sprinkle with bacon and basil. Makes about 9 1⁄2 cups or 8 first-course servings. Nutritional information is based on one serving.


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