Corn & Tomato Chowder

Photo by Linda A.
Adapted from keyingredient.com

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

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

Directions

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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