Corn-Tomato Chowder with Cucumber Relish Recipe
Active time: 30 minutes
Total time: 55 minutes
In a pot, bring water to a boil. Add shucked ears of corn and cook over medium-high heat until tender, 4 minutes. Transfer corn to a large bowl and, once cool, cut kernels from cobs and return cobs to pot. Simmer over medium heat until water reduces by half, 25 minutes. Discard cobs.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp, 3 minutes per side. Drain, crumble, and set aside. Pour off bacon fat and melt butter in skillet over medium heat. Add chopped onion and a pinch of salt and cook until soft, 8 minutes, then add to the pot of water along with corn kernels, tomatoes and 1 tsp. salt. Simmer until tender, 15 minutes.
Working in batches, puree soup in a blender (filling it only halfway).
In a bowl, combine cucumber, mint, olive oil and 1/8 tsp. each salt and pepper.
Ladle soup into bowls, top with cucumber relish and bacon, and serve.