Creamy Corn Chowder Recipe
Ingredients
6 medium ears corn, husks and silk removed
4 slices bacon, cut into 1/2 inch pieces
1 medium red onion, finely chopped
1 jalapeno chile, seeded and minced
1 garlic clove, minced
2 tablespoons all purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cans chicken broth
2 cups half and half or light cream
1 pound red potatoes cut into 1/2 inch cubes
2 small ripe tomatoes, peeled, seeded, and diced
Thinly sliced basil leaves for garnish
Directions
Cut kernels from corncobs (you should have about 3 cups); reserve 3 corncobs.
In 5 quart Dutch oven, cook bacon over medium heat until browned.
With slotted spoon, remove bacon to paper towels to drain.
To fat in Dutch oven, add onion and jalapeno and cook over low heat until tender but not browned, about 6 to 8 minutes, stirring.
Add garlic; cook 1 minute.
Stir in flour, salt, and pepper and cook, stirring, 1 minute.
Stir in broth, half and half, potatoes, and reserved corncobs; heat to boiling over high heat.
Reduce heat to low; cover and simmer 10 to 15 minutes, until potatoes are fork tender.
Discard cobs; stir in corn kernels and heat through.
Transfer chowder to tureen; stir in tomatoes and bacon; top with basil.
In 5 quart Dutch oven, cook bacon over medium heat until browned.
With slotted spoon, remove bacon to paper towels to drain.
To fat in Dutch oven, add onion and jalapeno and cook over low heat until tender but not browned, about 6 to 8 minutes, stirring.
Add garlic; cook 1 minute.
Stir in flour, salt, and pepper and cook, stirring, 1 minute.
Stir in broth, half and half, potatoes, and reserved corncobs; heat to boiling over high heat.
Reduce heat to low; cover and simmer 10 to 15 minutes, until potatoes are fork tender.
Discard cobs; stir in corn kernels and heat through.
Transfer chowder to tureen; stir in tomatoes and bacon; top with basil.
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