Hearty Corn Chowder
- 10 cups water
- 6 ears of corn, shucked
- 1/4 pound lean bacon, chopped fine
- the white and pale green parts of 2 leeks, washed well and chopped
- 1 russet (baking) potato (about 1/2 pound)
- 1 red bell pepper, chopped fine
- 2 fresh jalapeno chilies, or to taste, seeded and chopped fine (wear rubber gloves)
- 1 1/2 cups half-and-half
- 8 cups packed fresh basil leaves, rinsed and spun dry
- 2 garlic cloves, chopped fine
- 1/2 cup olive oil
- 1/4 cup freshly grated Parmesan
- In a kettle bring the water to a boil and in it boil the corn, covered, for 10 minutes.
- Transfer the corn to a colander and pour the cooking water into a large heatproof bowl.
- In the kettle cook the bacon over moderate heat, stirring, until it is crisp and golden and with a slotted spoon transfer it to paper towels to drain.
- Pour off all but 2 tablespoons of the fat from the kettle and in the remaining fat cook the leeks over moderate heat, stirring, for 5 minutes.
- Add the potato, peeled and diced fine, and cook the mixture , stirring, for 10 minutes.
- Add the corn, cut from the cobs, the reserved cooking water, the bell pepper, the jalapeno, and salt and pepper to taste and simmer the chowder for 1 hour.
- In a blender puree 2 cups of the chowder, return it to the kettle, and stir in the half-and-half.
- Heat the chowder over moderate heat, stirring, until it is hot, ladle it into bowls, and top each serving with a dollop of the pistou and some of the bacon.
- In a food processor puree the basil and the garlic, add the oil, the Parmesan, and salt and pepper to taste, and blend the pistou until it is smooth.
- Stir the pistou into soups or toss it with cooked pasta or vegatables.
- (The pistou may be made 1 week in advance and kept, chilled, in an airtight container.)
- Makes about 1 cup.
water, corn, lean bacon, leeks, russet, red bell pepper, jalapeno chilies, basil, garlic, olive oil, freshly grated parmesan
Taken from www.epicurious.com/recipes/food/views/hearty-corn-chowder-12523 (may not work)