6 ears corn; husks and silk removed
4 slices bacon, cut into 1/2-inch pieces
1 medium red onion, chopped
1 jalapeno chile, seeded and finely chopped
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound (6 medium) red potatoes, cut into 1/2-inch pieces
2 cans (14 1/2 ounces each) chicken broth
2 cups half-and-half or light cream
2 small (8 ounces ) ripe tomatoes, peeled, seeded and chopped
Thinly sliced basil leaves

1. Cut kernels from corncobs (about 3 cups), reserving 3 corncobs; discard remaining corncobs.

2. In 5-quart Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; crumble.

3. To bacon drippings in Dutch oven, add onion and jalapeno and cook, stirring, until onion is tender, about 5 minutes. Add garlic; cook 1 minute longer. Stir in flour, salt, and pepper; cook, stirring, 1 minute.

4. Stir in potatoes, reserved corncobs, broth, and half-and-half; heat to boiling over high heat. Reduce heat; cover and simmer until potatoes are tender, 10 to 15 minutes.

5. Discard corncobs; stir in reserved corn kernels and heat through. Transfer chowder to warm tureen. Stir in tomatoes and sprinkle with bacon and basil. Makes about 9 1/2 cups or 8 first-course servings.

¥ Each serving: About 272 calories, 15g total fat (7g saturated), 30mg cholesterol, 693mg sodium, 29g total carbohydrate, 7g protein.