Creamy Corn Chowder

• 6 medium clean ears of corn
• 4 slices bacon, cut into 1/2-inch
• 1 medium red onion, chopped
• 1 jalapeno, seeded and minced
• 1 clove garlic, minced
• 2 Tbsp. flour
• 1/2 tsp. salt
• 1/8 tsp. black pepper
• 2 c. chicken broth or fresh
• 1 lb. (6 medium) red potatoes, cut into 1/2-inch cubes
• 2 small ripe, peeled tomatoes, seeded and diced
• thin sliced basil leaves (for garnish)
• 2 c. half and half or light cream

1. Cut kernels from cobs (approximately 3 cups). Reserve 3 cobs. In Dutch oven, cook bacon over medium heat until browned. Drain on paper towels. In fat in Dutch oven, add onion and jalapeno and cook over low heat until tender (not brown) 6 to 8 minutes. Add garlic; cook 1 minute. Stir in flour, salt and pepper. Cook, stirring 1 minute. Stir in broth, half and half, potatoes and reserved corn cobs. Heat to boiling over high heat. Reduce and simmer 10 to 15 minutes until potatoes are tender. Discard cobs; stir in corn and heat through. Transfer to tureen; stir in tomatoes and bacon. Garnish with basil, if you desire.

corn, bacon, red onion, jalapeno, clove garlic, flour, salt, black pepper, chicken broth, red potatoes, tomatoes, basil, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=34812 (may not work)