<http://schema.org/recipeInstructions>
" 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 jalape\u00F1o; 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, 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a25375/bacon-corn-chowder-1199/?src=shelter_footer>