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August 2, 2011
Corn & Tomato Chowder
Heart-warming Soups
Prep time:
1 hourCook time :
30 minutes“When Grandma's garden was ready to harvest, we celebrated with this vegetable soup.”
Ingredients
Serves 6
- 1 1/2 cups peeled diced plum tomatoes
- 3/4 teaspoon salt, divided
- 2 ears fresh corn-on-the-cob
- 1 tablespoon butter
- 1/2 cup finely chopped shallots (2 to 3 large)
- 1 clove garlic, minced
- 1 (12-ounce) can evaporated milk
- 1 cup chicken broth
- 1 tablespoon chopped fresh sage or 1 teaspoon ground sage
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch plus 2 tablespoons water
Directions
1
Place tomatoes in nonmetal colander over bowl. Sprinkle 1/2 teaspoon salt on top; toss to mix well. Allow tomatoes to drain at least 1 hour.
2
Remove husks and silk from corn. Cut corn kernels off the cobs into small bowl. Scrape cobs with dull side of knife to extract liquid from cobs into same bowl; set aside. Discard 1 cob; break remaining cob in half.
3
Heat butter in medium heavy saucepan over medium-high heat until melted and bubbly. Add shallots and garlic; reduce heat to low. Cover and cook until shallots are soft and translucent, about 5 minutes. Add milk, broth, sage, pepper and reserved corn cob halves. Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10 minutes. Remove and discard cob halves.
4
Add corn kernels with liquid; return to a boil over medium-high heat. Reduce heat to low; simmer, uncovered, for 15 minutes more. Dissolve cornstarch in cold water; add to chowder, mixing well. Stir until thickened; remove from heat. Add drained tomatoes and remaining 1/4 teaspoon salt; stir to combine.
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Grandma's Secret Tip
Grandma's Secret Tip
Three steps gave Grandma's chowder its delicious corn flavor. First, she cut the corn kernels fresh from the cob. Then, she scraped the cob to yield an extra-milky juice, and finally, she simmered the bare cobs in the chowder.
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