Tomato-Corn Chowder

By Hklbrries

This was served at Ron and Karen's house when we visited during Christmas when Kerry was small (and Chris was not yet born, I think).

Vegetable Stock: For each cup of vegetable stock in the recipe, dissolve 1 tsp bouillon granules or 1 bouillon cube in 1 cup boiling water.

Ingredients

• 4 large ears corn-on-the-cob
• 3 tbsp butter or margarine
• 1 medium sized onion, chopped
• 1 clove garlic, minced or peeled
• 1 stalk celery, thinly sliced
• 1 large carrot, thinly sliced
• 2 small potatoes, peeled and diced
• 3 medium sized tomatoes, seeded and coarsely chopped
• 1 tsp salt
• 1/4 tsp white pepper
• 1/2 tsp dry basil
• 3 cups vegetable stock
• 1 cup half-and-half (light cream)
• 1/2 cup alfalfa sprouts or chopped parsley

Details

Servings 6

Preparation

Step 1

With a sharp knife, cut corn off cob, leaving kernel bases attached. With back of knife, scrape cob to extract the creamy pulp. Reserve.

In a 5-quart pan over medium heat, melt butter. Add onion, garlic, celery and carrot. Cook, stirring occasionally, until vegetables are soft (about 10 minutes). Add potatoes, tomatoes, salt, pepper, basil, stock and reserved corn to pan. Reduce heat; cover and simmer until potatoes are fork-tender (about 30 minutes). Add half-and-half and heat through without boiling. Garnish each serving with sprouts or parsley.