Corn Tomato and Basil Chowder
Indulge in the comforting flavors of summer with this Corn Tomato and Basil Chowder, a creamy and hearty soup bursting with fresh, vibrant ingredients. Sweet corn kernels, juicy tomatoes, and fragrant basil come together in a velvety base enriched with whole milk and a touch of heavy cream. This recipe strikes the perfect balance between rustic and refined, with tender chunks of potato adding substance while a partial blending process creates a lusciously smooth texture. Finished with a sprinkle of Parmesan cheese for optional garnish, this chowder is an irresistible celebration of seasonal produce. Ready in just 45 minutes, it's the ultimate one-pot meal that's perfect for cozy dinners or a light yet satisfying lunch. Pair it with a slice of crusty bread and savor the flavors of summer all year round!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 units garlic cloves, minced
- 4 ears fresh corn (kernels removed)
- 1 large russet potato, peeled and diced into 1/2-inch cubes
- 4 cups low-sodium vegetable stock
- 1 cup whole milk
- 0.5 cup heavy cream
- 2 large fresh tomatoes, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh basil leaves, chopped
- 0.25 cup optional shredded Parmesan cheese for garnish
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced onion and sauté for 4–5 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute.
Add the corn kernels and diced potato to the pot. Stir and cook for 3–4 minutes.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and let cook for 15–20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, use an immersion blender to carefully blend the soup until partially smooth, leaving some texture. Alternatively, transfer half of the soup to a blender, blend until smooth, then return it to the pot.
Stir in the milk, heavy cream, and diced tomatoes. Season with salt and black pepper. Simmer for another 5–7 minutes over low heat, ensuring the flavors meld together.
Remove the pot from heat and stir in the chopped basil.
Ladle the chowder into bowls and, if desired, garnish with shredded Parmesan cheese.
Serve warm with crusty bread or crackers on the side for a complete meal.
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 4119 mg | 179% | |
| Total Carbohydrate | 257.6 g | 94% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 82.4 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1260 mg | 97% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 5426 mg | 115% | |
*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.
