Tomato Corn Chowder
 
 
Makes about 4 large servings
Ingredients
  • 3 Large Yellow Tomatoes, ripe (or 4 medium)
  • 4 Ears Fresh Corn, in husk
  • 6 Slices of Thick Cut Bacon, Diced
  • 1 Onion, diced
  • 1 Teaspoon Dried Thyme (use 1 Tablespoon if you have fresh)
  • 3 Cups Chicken Broth
  • 5 Small New Potatoes, washed and large dice - I used Yukon Gold
  • 1 Cup Half and Half.
  • Salt and Pepper
Instructions
  1. Roast tomatoes and corn. Turn boiler on high. Place tomatoes and corn (in husk) on separate tinfoil-lined rimmed baking sheets and place under broiler. Broil tomatoes until the skin has blackened - turning every so often. Broil the corn until the husks begin to brown. Remove trays from oven and let cool until they can be handled. Remove skins from tomatoes and remove husk and silk from corn. Roughly chop the tomatoes, reserving any and all liquid. Slice the corn kernels off of the corn husks. Set tomatoes and corn kernels aside.
  2. Place a large pot over medium heat and add diced bacon to pan. Cook bacon until crispy.
  3. Stir in the onions and thyme and cook until onions are softened and translucent, do not let them brown (about 5 to 7 minutes, if they begin to brown, turn down heat).
  4. Add tomatoes and corn and cook for an additional 5 minutes.
  5. Add broth and potatoes and bring to a simmer, cook until potatoes are fork tender (about 8 to 10 minutes).
  6. Stir in half and half. Add salt and pepper to taste.
  7. Serve immediately.
  8. Store in fridge.
Recipe by Fork Vs Spoon at http://forkvsspoon.com/tomato-corn-chowder/