Lighter Corn Chowder

1. 1

   1) using chef's knife or corn stripper, cut kernels from corn; transfer to bowl and set aside (5-6 cups kernels). Hold cobs over second bowl and using a peeler firmly scrape the remaining pulp on cobs into bowl (should have about 2 cups pulp). Transfer pulp to center of a clean kitchen towel and set in a bowl. wrap towel tightly and squeeze tightly until dry. Discard pulp and set corn juice aside (about 2/3 cup).

2. 2

   2. Melt butter in dutch oven over med heat; add onion, bacon, thyme, 2 tsp salt; 1 tsp pepper; cook, stirring frequently until onion is softened and edges are beginning to brown. 8-10 min. stir in flour and cook, stirring constantly for 2 min. Whisking constantly, gradually add water and bring to a boil. Add corn kernels and potatoes. Return to simmer; reduce heat to med-low and cook until potatoes are softened 15-20 min.

3. 3

   3. Process 2 cups chowder in blender until smooth 1-2 min. return puree to chowder; add half and half and return to simmer. remove pot from heat and stir in reserved corn juice. Season with salt, pepper and up to 1 tbsp sugar (if corn isn't sufficiently sweet). Serve, sprinkling w basil

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