Who doesn't like a hearty hot chowder on a cold winter day? Well if you freeze your leftover, uncooked ears of corn whole, you can pull them out and test this tomato and corn soup to warm yourself up on a particularly chilly or snowy day. The key is to be sure to let your corn defrost completely because the juice in the corn is what holds the magic to this recipe.
Cook Time 40 minutes
Prep Time 1 hour
Yield 6 small servings
- 1-1/2 cups peeled and diced plum tomatoes
- 2 medium ears of corn, husks removed
- 1 tbs. butter
- 1/2 cup finely chopped shallots
- 1 clove garlic, minced
- 1 can (12 oz.) evaporated skim milk
- 1 cup chicken broth
- 1 tbs. finely chopped fresh sage or 1 tsp. rubbed sage
- 1/4 tsp. black pepper
- 1 tbs. cornstarch
- 2 tbs. cold water
- Salt to taste
- Place tomatoes in nonmetal colander over bowl. Sprinkle with 1/2 teaspoon salt; toss to mix well. Allow tomatoes to drain at least 1 hour.
- Meanwhile, cut corn kernels off 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 heavy medium saucepan over medium-high heat until melted and bubbly. Add shallots and garlic; reduce heat to low.
- Cover and cook about 5 minutes or until shallots are soft and translucent.
- Add milk, broth, sage, pepper and reserved corn cob halves. Bring to a boil over high heat; reduce heat to low and simmer, uncovered, for 10 minutes.
- Remove and discard corn cob halves.
- Add corn with liquid; return to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, 15 more minutes.
- Dissolve cornstarch in water and add to chowder. Stir until thickened. Remove from heat; stir in drained tomatoes and season to taste with salt.
- Spoon into bowls. Garnish with additional fresh sage if desired.