Chicken Corn Chowder Recipe 1

6 medium ears of corn, husks and silk removed 
2 to 4 skinless chicken breast
4 to 6 slice(s) bacon, cut into 1/2-inch pieces 
1 medium red onion, chopped 
1 jalapeņo chile, seeded and finely chopped 
1 clove(s) garlic 
2 tablespoon(s) all-purpose flour 
1/2 teaspoon(s) salt 
1/8 teaspoon(s) ground black pepper 
1 pound(s) red potatoes, cut into 1/2-inch pieces 
2 can(s) (14 to 14 1/2 ounces each) chicken broth 
2 cup(s) half-and-half or light cream 
1 medium ripe tomato, peeled, seeded, and chopped 
Thinly sliced fresh basil leaves 

Directions
Brown and fry the skinless chicken breasts in a pan then cut up in small pieces and set aside in a bowl.
Cut kernels from corncobs (about 3 cups), reserving 3 corncobs; discard remaining corncobs. 
In 5-quart Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; crumble. 
To bacon drippings in Dutch oven, add onion and jalapeņo; cook, stirring, until onion is tender, about 5 minutes. Add garlic; cook 1 minute longer. With wire whisk, whisk in flour, salt, and pepper; cook, stirring, 1 minute longer. 
Stir in potatoes, corncobs, broth, add cut up cooked chicken pieces and half-and-half; heat to boiling over high heat. Reduce heat; cover and simmer until potatoes are tender, 10 to 15 minutes. 
Discard corncobs; stir in corn kernels and heat through. Ladle chowder into tureen. Stir in tomato and sprinkle with bacon and basil. 

Country Time Recipes "Lee County Virginia Recipe Source"
http://countrytimerecipes.alphamaids.com/recipes.htm