Instructions: In medium saucepan over high heat, combine the corn cobs, potatoes, kombu, and water (or broth) and bring to a boil. Remove the kombu and reserve for another use. Reduce the heat to low and simmer for 20 minutes, or until the potatoes crush easily with the back of a spoon when pressed against the side of the pot. Remove and discard the corn cobs.

While the broth simmers, warm the butter and oil in a 3-quart saucepan over medium heat. Add onion and a pinch of salt and saute for 5 to 7 minutes, until the onion is softened. Stir in the corn kernels, garlic, carrot, celery and tomatoes. Reduce the heat to low, cover and cook for 15 minutes, stirring occasionally, until the vegetables are tender.

Pass the potatoes through the fine holes of a food mill directly into the saucepan, or puree with a handheld immersion blender and add to the soup. Thin with water if desired. Rain the heat and bring to a boil. Stir in he lettuce and basil. Reduce the heat to low and simmer for 2 more minutes.

Season with salt and pepper to taste, and serve.

Description: "Corn cobs, tomatoes and leaf lettuce"

Yield: 6 cups

NOTES : Potato purees are a very simple way to create a creamy base for a soup that is full of flavor and body, yet low in fat. Reserve the water when blanching vegetables like tomatoes and basil or when par-cooking corn. Use it to flavor the chowder instead of water.

Corn cobs, tomatoes and leaf lettuce - corn kernels, celery, onion etc.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.