Tomato Corn Chowder - cooking recipe

Ingredients

4 ears corn, cut from cob (scrape cob with spoon to extract juice and pulp)
1 medium onion, chopped fine
1 garlic clove, minced
1 stick celery, sliced thin
1 carrot, sliced thin
2 potatoes, peeled and diced small
3 tomatoes, chopped
1/2 tsp. basil
3 c. chicken stock
1 c. cream
3 Tbsp. butter
1 tsp. salt
1/4 tsp. white pepper

Preparation

Saute onion, garlic, celery and carrot in 3 tablespoons butter until tender (approximately 10 minutes). Dump in big pot and add potatoes, tomatoes, corn and pulp, salt, pepper, basil and chicken stock. Simmer
35 minutes. Add the cup of cream just before serving and reheat (don't boil).