Corn, Tomato and Basil Chowder
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 6ears corn, shucked
- 2tablespoons unsalted butter
- 1large onion, chopped
- 1shallot, finely chopped
- 2garlic cloves, finely chopped
- 4cups chicken broth
- 1½teaspoons kosher salt
- 1pound waxy potatoes (red or Yukon Gold are good), cut into ½-inch cubes
- 1pint cherry tomatoes, halved
- ½teaspoon freshly ground black pepper
- ¼cup chopped fresh basil
- Juice of ½ lime
- Crème fraîche or sour cream, for serving (optional)
Nutritional analysis per serving (6 servings)
279 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 10 grams protein; 727 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice corn kernels off cob and place in a bowl. Run back of a knife along each cob to remove additional corn pulp. Add pulp to bowl; reserve cobs.
- Step 2
In a medium soup pot or Dutch oven, melt butter over medium heat. Stir in onion, shallot and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
- Step 3
Add broth, reserved cobs, 1 cup water and 1 teaspoon salt to pot. Bring to a boil over high heat. Immediately reduce heat to medium and simmer for 10 minutes. Add potatoes and simmer until potatoes are tender, about 15 minutes longer. Remove cobs and discard.
- Step 4
Stir in corn kernels and pulp, tomatoes, remaining ½ teaspoon salt, and pepper. Simmer for 20 minutes more. Stir in the basil and lime juice. Turn off heat and let soup cool for at least 15 minutes before serving. Serve warm with a dollop of crème fraîche or sour cream, if using.
Private Notes
Comments
This was a yummy recipe for a cool summer evening. I think some jalapeño diced in would give it a nice kick. Also, I have hearty eaters, so maybe crab, shrimp, or chicken to up the protein.
Made this today per the recipe, but I did use fresh garden tomatoes versus cherry tomatoes. I was going to add bacon, but when I finished making per directions, it was so delicious that the bacon was not needed and I think it would have detracted from the freshness of the corn, tomato and lime. The lime and basil really finished the soup off wonderfully. I am going to husk the remainder of my fresh corn and freeze it, boil the cobs in chicken broth then fix for Saturday supper later in the fall!
Pretty good. I used some less that perfect sweet corn and it worked out fine. I doubled the amount of shallot and tripled the amount of garlic and that helped with the depth of flavor. I also added dry alepo pepper for some zing. I like the comment below about green chili and would try using flame roasted jalapeno next time. Lots of opportunity to clean out the fridge and pantry with this recipe.
A most wonderful recipe! However, following the instructions exactly as written, I cut the potatoes in 1/2 - inch cubes. After simmering in the pot for the 15 minutes called for, they were not just "tender" but mushy. The remainder of the recipe has them simmering 20 minutes more! I notice that the photo shows the potato cubes next to the cherry tomato halves and similar in size, more like 1 inch. Next time I will cut the potato cubes larger and/or cut down the time they simmer in the pot.
I used home-made veggie broth instead. I make a ginger forward broth. 6/5 IYKYK
Superb. Basil, tomato and lime lifted the flavor. Hope this freezes well. Delicious in the middle of winter.