Kline's Sweet Corn & Tomato Chowder
Ingredients:4 ears of corn on the cob
3 tblsp of olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 stalks of celery, chopped
2 large carrots, 1/4 inch slices
3 medium potatoes peeled & chopped
6 basil leaves, chopped fine
1 cup half and half
Salt and pepper to taste.
Instructions: Cut the corn off the cob with a sharp knife. Using the dull side of the blade, scrape off the remaining pulp and juice. Set kernels, pulp and juice aside in a bowl. In a large saucepan, saute onion, garlic, celery potatoes and carrots in oil or butter on medium heat until onions are translucent (potatoes may still be firm). Stir frequently to keep potatoes from sticking. Add half to the broth (2 1/2 to 3 cups) and simmer until potatoes are fork-tender, about 10 to 15 minutes. Add remaining broth, tomatoes, basil, reserved corn with pulp and juice and half and half. Heat through, don't boil, on meduim heat. Add salt and pepper to taste. Serve with salad and crunchy french bread for a satisfying summer meal.
