June 2009

Summer Corn Chowder

Ingredients
      6 ears fresh summer corn
      6-8 red potatoes, diced
      1 medium onion, diced
      1 shallot, minced
      3 cloves garlic, minced
      6 cups chicken broth or stock
      4 tablespoons butter
      2 cups water
      4 cups diced tomatoes
      ¼ cup fresh chopped basil
      2 teaspoons salt
      1 teaspoon pepper

Directions
Cut corn off ear then scrape with knife to extract juices. Set aside, save cobs. Saute onion, shallot and garlic in butter until soft. Add chicken broth and water to onion mixture. Add cobs to broth, bring to a boil, and then simmer 20-30 minutes. Remove cobs, add diced potatoes and corn to liquid. Cook additional 15 minutes. Add tomatoes, seasoning and basil, simmer 5 minutes.

Serves 8-12