Corn & Tomato Chowder
By lindaauman
Ingredients
- 1 1/2 cups peeled diced plum tomatoes
- 3/4 teaspoon salt, divided
- 2 ears fresh corn-on-the-cob1 tablespoon butter
- 1/2 cup finely chopped shallots (2 to 3 large)
- 1 clove garlic, minced1 (12-ounce) can evaporated milk
- 1 cup chicken broth1 tablespoon chopped fresh sage or 1 teaspoon ground sage
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- plus 2 tablespoons water
Details
Preparation time 60mins
Cooking time 90mins
Adapted from keyingredient.com
Preparation
Step 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.
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.
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.
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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