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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Summer Corn Chowder Recipe

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This recipe for Summer Corn Chowder is from The Gibson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 ears of fresh sweet corn
6 cups chicken or vegetable broth
2 cloves of garlic, peeled and bruised
1 russet potato peeled and cut into ½ inch dice
2 cups milk
Salt and pepper to taste
Ό pound slab bacon (rind removed) cut into Ό” dice
1 medium onion cut into Ό” dice
4 medium-sized ripe tomatoes, seeded and cut into Ό” diced
Ό cup slivered fresh basil

Directions:
Directions:
Strip corn from cobs – set aside – simmer cobs, broth, and garlic in a pot, partially covered for 10 minutes – discard cobs and garlic – stir in the potatoes and half of the reserved corn – simmer partially covered until potatoes are tender – 10 – 12 minutes –puree and transfer to bowl – stir in milk, salt, and pepper – reserve – cook bacon in a pot over low heat to render the fat, about 6 minutes – add onions cook for 10 minutes – add the reserved soup and remaining corn – simmer for 8 minutes – stir in the tomatoes and basil – serve immediately.

Number Of Servings:
Number Of Servings:
8

 

 

 

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