Tomato Corn
Chowder
Here's a marvelous summertime chowder, mellow and sweet from the freshest corn you can find. Removing the corn kernels is messy, but not difficult. You can serve this pretty and filling soup with thick slices of whole wheat bread and a fruit salad with cottage cheese.
4 large ears corn on the cob
3 tablespoons butter or margarine
1 medium-size onion, chopped
1 clove garlic, minced or pressed
1 stalk celery, thinly sliced
1 large carrot, thinly sliced
2 small potatoes, peeled and diced
3 medium-size tomatoes, seeded and coarsely chopped
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon dry basil
3 cups vegetable stock
1 cup half-and-half (light cream)
About l/2 cup alfalfa sprouts or chopped parsley
With a sharp knife, cut corn off cob, leaving kernel bases attached. With back of knife, scrape cob to extract the creamy pulp. Reserve.
In a 5-quart pan over medium heat, melt butter. Add onion, garlic, celery, and carrot; cook, stirring occasionally, until vegetables are soft (about 10 minutes). Add potatoes, tomatoes, salt, pepper, basil, stock, and reserved corn to pan. Reduce heat; cover and simmer until potatoes are fork-tender (about 30 minutes). Add half-and-half and heat through without boiling. Garnish each serving with sprouts or parsley. Makes six 1 2/3-cup servings.
Background by Gini Schmitz, from the Over the Rainbow web site