Corn & Tomato Chowder

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Ingredients

• 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.