Liquid summer. Use an assortment of different tomatoes for festive look, and artisinal bacon
Corn and Tomato Chowder
makes about 2 quarts
1 tablespoon olive oil
1/4 pound bacon, chopped 1/2 inch
3 large shallots, minced (about 1/3 cup)
2 tablespoons flour
3/4 cup white wine
2 lbs tomatoes, chopped 1/2 inch
corn kernels from 6 ears corn (about 4 cups)
1 quart milk
6 green onions, sliced thin (about 1/2 cup)
1 teaspoon salt
cayenne to taste
Sauté bacon & shallots in olive oil over medium heat until just beginning to brown, stirring often, about 10 minutes. Sprinkle flour over bacon & shallots and continue to cook, stirring, about 2-3 minutes. Stir in wine, cook for another minutes, stirring, then add remaining ingredients and stir to combine well. Bring to simmer over medium heat, then reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally. Remove 4 cups of soup and puree until smooth in blender. Return to soup, stir well, taste for salt, and serve.