Corn and Tomato Chowder
Creamy, comforting, and bursting with fresh summer flavors, this Corn and Tomato Chowder is the perfect blend of hearty and refreshing. Sweet corn kernels and juicy tomatoes come together in a rich broth infused with smoky paprika, aromatic onions, and garlic. A touch of heavy cream adds lusciousness, while diced potato gives the soup its satisfying, chunky texture. Finished with a hint of fresh basil or parsley, this 50-minute recipe strikes the ideal balance between simple prep and complex flavors. Whether you’re looking for a cozy weeknight meal or a vibrant way to showcase seasonal produce, this chowder delivers a comforting bowl of goodness that’s sure to satisfy.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 3 cups fresh corn kernels (about 4 ears)
- 2 cups diced tomatoes, with juices
- 1 cup heavy cream
- 1 russet potato, peeled and diced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh basil or parsley (optional, for garnish)
Instructions
In a large pot, melt the butter with the olive oil over medium heat.
Add the diced onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute, until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes.
Gradually whisk in the chicken or vegetable broth, making sure there are no lumps.
Add in the corn kernels, diced tomatoes (with their juices), diced potato, smoked paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the chowder cook for 20-25 minutes, or until the potatoes are tender.
Using an immersion blender, puree a portion of the soup to create a creamy texture, leaving some chunks for a hearty consistency. Alternatively, carefully transfer 2 cups of the soup to a blender, puree, and return it to the pot.
Stir in the heavy cream and let the chowder cook for an additional 5 minutes, allowing the flavors to meld.
Taste and adjust seasonings as needed, adding more salt or pepper if desired.
Ladle the chowder into bowls and garnish with chopped fresh basil or parsley, if using. Serve warm and enjoy!
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5960 mg | 259% | |
| Total Carbohydrate | 174.7 g | 64% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 42.2 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3140 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
