INGREDIENTS

INSTRUCTIONS

DESIRED)***, IF DESIRED
To make the corn:
In a kettle bring the water to a boil and in it boil the corn, covered, for
10 minutes. Transfer the corn to a colander and pour the cooking water into
a large heatproof bowl. In the kettle cook the bacon over moderate heat,
stirring, until it is crisp and golden and with a slotted spoon transfer it
to paper towels to drain. Pour off all but 2 tablespoons of the fat from
the kettle and in the remaining fat cook the leeks over moderate heat,
stirring, for 5 minutes. Add the potato, peeled and diced fine, and cook
the mixture , stirring, for 10 minutes. Add the corn, cut from the cobs,
the reserved cooking water, the bell pepper, the jalapeno, and salt and
pepper to taste and simmer the chowder for 1 hour. In a blender pure 2 cups
of the chowder, return it to the kettle, and stir in the half-and-half.
Heat the chowder over moderate heat, stirring, until it is hot, ladle it
into bowls, and top each serving with a dollop of the pistou and some of
the bacon.
To make the pistou:
In a food processor pure the basil and the garlic, add the oil, the
Parmesan, and salt and pepper to taste, and blend the pistou until it is
smooth. Stir the pistou into soups or toss it with cooked pasta or
vegatables. (The pistou may be made 1 week in advance and kept, chilled, in
an airtight container.) Makes about 1 cup.
Makes about 12 cups, serving 6 to 8.
Gourmet August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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