Summertime Corn Chowder

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.