Truro Fish Chowder

• 3 ears of corns - kernels removed - 2 cups
• 4 TBs butter or margarine
• 3 cloves of garlic - diced
• 3 jalapeno peppers - seeds removed - finely diced
• 1 large onion - 3/4 inch dice
• 2 stalks celery - 1/2 inch dice
• 1 1/2 lbs yukon gold potatoes (5 small) peeled - 1/2 inch dice
• 4 cups fish stock (can replace with chicken or vegetable stock)
• 1 1/2 lbs ripe plum or other tomatoes seeded - 1/2 inch dice
• kosher salt and fresh ground pepper
• 1 cup light cream
• 3 lbs striped bass with dark meat removed - 2 inch dice
• 1/4 cup fresh basil - chopped

1. In large heavy pot over medium heat melt butter and add garlic - cook for 30 seconds.
2. Add jalapeno, onion and celery and saute for 8 minutes.
3. Add corn kernels, potatoes and stock. Turn up heat and bring to a boil and cook for 10 minutes. Potatoes should be soft on the outside and firm on the inside.
4. Add tomatoes, reduce heat and season stew to taste. Stirring the stew after fish is added should be avoided so this is the best time to season.
5. Add fish and cook for 5 minutes.
6. Remove from heat and allow chowder to sit for 10 minutes (fish will finish cooking).
7. Gently stir in cream and season to taste.
8. If chowder cools too much reheat, but do not boil.
9. Garnish with basil.
10. Note: Fish stock is made with bones and heads of fish simmered for a couple hours with pepper corns, bay leaves, carrots, celery and onions. Skim foam off the top as it forms. Strain stock when finished.

butter, garlic, onion, stalks celery, gold potatoes, fish stock, tomatoes, kosher salt, light cream, bass with dark meat, fresh basil

Taken from www.epicurious.com/recipes/member/views/truro-fish-chowder-51587441 (may not work)