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Name: Hearty Corn Chowder
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: ***PISTOU (AS AN; 10 c Water; ; chopped; 1/4 c Grated Parmesan fresh; ; (about 1/2 pound); 1 Red bell pepper; chopped; ; gloves); 1 1/2 c Half-and-half; 8 c Packed fresh basil leaves;; 6 Ears corn; shucked; 1 Russet; (baking) potato; ; and chopped fine; DESIRED)***, IF DESIRED; 2 Garlic cloves; chopped fine; The white and pale green; 1/2 c olive oil; 1/4 lb Lean bacon; chopped fine; 2 Fresh jalapeno chilies; or; ; (wear rubber

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INGREDIENTS

***PISTOU (AS AN
10 c Water
; chopped
1/4 c Grated Parmesan ; fresh
; (about 1/2 pound)
1 Red bell pepper; chopped
; gloves)
1 1/2 c Half-and-half
8 c Packed fresh basil leaves;
6 Ears corn; shucked
1 Russet; (baking) potato
; and chopped fine
DESIRED)***, IF DESIRED
2 Garlic cloves; chopped fine
The white and pale green
1/2 c olive oil
1/4 lb Lean bacon; chopped fine
2 Fresh jalapeno chilies; or
; (wear rubber

Servings

INSTRUCTIONS

To make the corn: In a kettle bring the water to a boil and in it boil the corn, covered, for 10 minutes. Transfer the corn to a colander and pour the cooking water into a large heatproof bowl. In the kettle cook the bacon over moderate heat, stirring, until it is crisp and golden and with a slotted spoon transfer it to paper towels to drain. Pour off all but 2 tablespoons of the fat from the kettle and in the remaining fat cook the leeks over moderate heat, stirring, for 5 minutes. Add the potato, peeled and diced fine, and cook the mixture , stirring, for 10 minutes. Add the corn, cut from the cobs, the reserved cooking water, the bell pepper, the jalapeno, and salt and pepper to taste and simmer the chowder for 1 hour. In a blender pure 2 cups of the chowder, return it to the kettle, and stir in the half-and-half. Heat the chowder over moderate heat, stirring, until it is hot, ladle it into bowls, and top each serving with a dollop of the pistou and some of the bacon. To make the pistou: In a food processor pure the basil and the garlic, add the oil, the Parmesan, and salt and pepper to taste, and blend the pistou until it is smooth. Stir the pistou into soups or toss it with cooked pasta or vegatables. (The pistou may be made 1 week in advance and kept, chilled, in an airtight container.) Makes about 1 cup. Makes about 12 cups, serving 6 to 8. Gourmet August 1993

NOTES

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Hearty Corn Chowder

***PISTOU (AS AN 
10 c Water 
  ; chopped 
1/4 c Grated Parmesan fresh
  ; (about 1/2 pound) 
1  Red bell pepper; chopped 
  ; gloves) 
1 1/2 c Half-and-half 
8 c Packed fresh basil leaves; 
6  Ears corn; shucked 
1  Russet; (baking) potato 
  ; and chopped fine 
  DESIRED)***, IF DESIRED 
2  Garlic cloves; chopped fine 
  The white and pale green 
1/2 c olive oil 
1/4 lb Lean bacon; chopped fine 
2  Fresh jalapeno chilies; or 
  ; (wear rubber

To make the corn:    In a kettle bring the water to a boil and in it boil the corn, covered, for  10 minutes. Transfer the corn to a colander and pour the cooking water into  a large heatproof bowl. In the kettle cook the bacon over moderate heat,  stirring, until it is crisp and golden and with a slotted spoon transfer it  to paper towels to drain. Pour off all but 2 tablespoons of the fat from  the kettle and in the remaining fat cook the leeks over moderate heat,  stirring, for 5 minutes. Add the potato, peeled and diced fine, and cook  the mixture , stirring, for 10 minutes. Add the corn, cut from the cobs,  the reserved cooking water, the bell pepper, the jalapeno, and salt and  pepper to taste and simmer the chowder for 1 hour. In a blender pure 2 cups  of the chowder, return it to the kettle, and stir in the half-and-half.  Heat the chowder over moderate heat, stirring, until it is hot, ladle it  into bowls, and top each serving with a dollop of the pistou and some of  the bacon.    To make the pistou:    In a food processor pure the basil and the garlic, add the oil, the  Parmesan, and salt and pepper to taste, and blend the pistou until it is  smooth. Stir the pistou into soups or toss it with cooked pasta or  vegatables. (The pistou may be made 1 week in advance and kept, chilled, in  an airtight container.) Makes about 1 cup.    Makes about 12 cups, serving 6 to 8.    Gourmet August 1993

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Nutrition

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Serving Size: 1 Serving (4104g)
Recipe Makes: 1 servings

Calories: 3818
Calories from Fat: 2939 (77%)

Amt Per Serving		% DV

	Total Fat 326.5g	435 %
	Saturated Fat 190g	950 %
	Monounsaturated Fat 106.2g
	Polyunsanturated Fat 14.1g
Cholesterol 962.2mg		296 %
Sodium 1506.4mg		52 %
Potassium 4246.7mg		112 %
Total Carbohydrate 148.8g		44 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 146g
Protein 89.4g		128 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3818

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