Corn Chowder

6 ears fresh sweet corn
6 cups chicken or vegetable broth
2 cloves garlic, peeled and bruised
1 russet potato, peeled and cut into 1/2 in dice
2 cups milk
salt/pepper to taste
1 medium onion, cut into 1/4 in dice
1/4 pound slab bacon (rind removed) cut into 1/4
 inch dice
4 medium sized ripe tomatoes, seeded and cut
 into 1/4 inch dice
1/4 cup slivered fresh basil

1.   Strip corn form cobs, set aside (I did this by opening a kitchen towel and cut the pile right on it.   Easy to handle this way).   Bring the broth to a boil, turn down to simmer the cobs and garlic, partially covered for 10 min.   Discard the cobs and garlic.   Stir in the potatoes and half of the reserved corn (divide pile with long knife and spoon in one half).   Simmer partially covered, until potatoes are tender, 10-12 min. Puree: transfer to a bowl (if you don't have a way to do this you can use a potato masher in the pot).   Add the milk, salt and pepper, stir and set aside.   2.   Cook the bacon in a pot over low heat to render the fat, about 6 min.   Add the onion and cook for 10 min.   Add the reserved soup and remaining corn; simmer for 8 min.   Stir in the tomatoes and basil.   Serve immediately
Number Of Servings: Eight
Preparation Time: 40 min beginning to end

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