Corn Chowder with Basil

1. 1

   Shuck corn and, working over a 6-to-8 quart kettle, cut off kernels, reserving cobs.

2. 2

   In kettle simmer corn, cobs, water, and salt and pepper to taste, uncovered, until corn is tender, 10 to 20 minutes.

3. 3

   Carefully pour off liquid from tofu.

4. 4

   Discard cobs and transfer half of corn mixture to a bowl.

5. 5

   In a blender in batches puree tofu with corn mixture from bowl until smooth, transferring to kettle.

6. 6

   Finely chop basil and stir into chowder with scallions and salt to taste.

7. 7

   Heat chowder over moderate heat, stirring, until heated through.

8. 8

   Garnish chowder with basil sprigs and serve with jalapeno sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.