Summer Corn Chowder

Summer Corn Chowder

6 ears fresh sweet corn

6 cups chicken or begetable broth

2 cloves of garlic, peeled

1 russet potato, peeled and cut into 1/2-inch dice

2 cups milk

Salt and pepper, to taste

1/4 pound slab bacon, cut into 1/4-inch dices

1 medium-sized onion, cut into 1'4-inch pieces

4 medium-sized ripe tomatoes, seeded and cut into 1/4-inch dices

1/4 cup slivered fresh basil

Strip corn from cobs; set aside.  Simmer cobs, broth and garlic in pot, partially covered, for 10 minutes.  Discard cobs and garlic.  Stir in the potatoes and half of the reserved corn.  Simmer, partially covered, until potatoes are tender, 10-12 minutes.  Puree; transfer to a bowl.  Stir in the milk, salt and pepper; reserve.

Cook the bacon in a pot over low heat to render the fat, about 6 minutes.  Add the onion; cook for 10 minutes.  Add the reserved soup and remaining corn; simmer for 8 minutes.  Stir in the tomatoes and basil.  Serve immediately.