Summer Corn Chowder

1. Use a sharp knife to strip the corn kernels off the cobbs, cutting as close to the cobbs as possible; you should have about 3 cups. Reserve the cobs and set the kernels aside. 2. Break the corn cobs in half and place them in a heavy pot. Add the broth and garlic, and bring to a boil. Then reduce the heat to medium-low, partially cover the pot, and simmer to flavor the broth, about 10 minutes. Remove and discard the corn cobs and the garlic cloves. 3. Stir the potato and half of teh reserved corn kernels into the brot, and bring to a boil. Reduce the heat to medium, partially cover the pot, and simmer until the potato is tender, about 10 minutes. Remove the pot from the heat and let teh chowder cool for 10 to 15 minutes. 4. Puree the soup, in batches, in a food processor and pour it into a large bowl. Add the milk and season with salt and pepper. Set it aside. 5. Cook the bacon in a large heavy pot over low heat, stirring occasionally, to render the fat, 6 to 7 minutes (add the olive oil if the bacon is lean). Add the onion and cook, stirring occasionally, until softened, about 10 minutes. 6. Pour the reserved pureed soup into the pot, stir in the remaining corn kernels, and simmer for 8 minutes. Adjust the seasonings as needed. 7. Just before serving, stir in the tomatoes and basil.