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Corn and Tomato Chowder

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January 9th, 2005, 09:03 PM
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1 1/2 c peeled and diced plum tomatoes
3/4tsp salt, divided
2 ears corn husks removed
1tbsp margarine
1/2c finely minced shallots
1 clove garlic minced
1c (12oz) evaporated skimmed milk (or soy)
1c vegatable broth
1tbsp finely chopped fresh sage or 1tsp rubbed sage(dried in the spice aisle)
1/4tsp black pepper
1tbsp cornstarch
2tbsp cold water

1. Place tomatoes in non metal colander over bowl, sprinkle with 1/2tsp salt on top. Toss to mix well. Allow tomatoes to drain at least 1hr.

2. 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.

3. Heat margarine in heavy sauce pan over med-high heat until melted and bubbly. Add shollots and garlic; reduce heat to low. Cover and cook about 5 min or until shallots are soft and sransulcent. Add milk, broth, sage, pepper, and reserved corn cob halves. Bring to boil over high heat. Reduce heat to low; simmer, uncovered. 10minutes. Remove and discard cob halves.

4. Add corn with liquid, return to boil over medium heat. Reduce heat to low; simmer uncovered 15min more. Dissolve cornstarch in water, add to chowder, mixing well. Stir until thickened. Remove from heat, stir in drained tomatoes and remaining 1/4tsp salt.

TIP to cut kernels from the cob holding the tip of one ear, stand the corn upright on its stem on a cutting board or shollow dish. Cut down the side of the cob with a utility knife, releasing kernels without cutting the cob. Repeat while rotating the rear until all kernels are removed.
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