Corn, Tomato and Basil Chowder
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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.
Powered by
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.
This is one of the most delicious soups I've ever had. I added a bit of jalapeño, and also cooked the tomatoes for just a very short time so they wouldn't fall apart. Served it alongside tomato sandwiches on excellent sourdough. Just fabulous.
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!
Knowing that readers will refer to the photos to consider whether a dish appeals, and also to confirm if their results match the photo of a finished dish, why in the world is the photo for this corn chowder so misleading? Neither the tomatoes or potatoes were fully cooked; ditto for the corn. Moreover, those potatoes aren't 1/2-inch cubes. This isn't meant to malign Melissa Clark, who's a terrific cook, but the styling done by the food kitchen needs to be more responsible to readers.
This was outstanding. We used sweet potatos because we had some, and tomatoes slightly larger than cherrry. Next time I'll save some basil to sprinkle on top. It's shocking how creamy it gets just by adding sour cream! It looked like I didn't have enough broth, but it was fine in the end.
One cup of water does not accommodate six corn cobs, much less that plus the potatoes. How to adjust?
? it's one cup of water plus the 4 cups of broth.