Best Corn And Tomato Chowder Recipes

CORN, TOMATO AND BASIL CHOWDER

Steps:

• 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.
• 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.
• 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.
• Stir in corn kernels and pulp, tomatoes, remaining 1/2 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.

CORN, TOMATO AND FISH CHOWDER

Steps:

• Scrub potatoes and cook in water to cover in covered pot, about 10 minutes, until tender.
• Coarsely chop onion and saute in hot oil in a nonstick skillet.
• Wash, trim and cut tomatoes in half. Squeeze out seeds. Roughly cut tomatoes. When onions begin to soften, stir in tomatoes.
• Wash and chop enough thyme to make 1 tablespoon, and stir it into tomatoes with the cumin.
• Shuck corn and remove kernels from cob with small, sharp knife. Stir into vegetables with wine, and continue to cook.
• Wash fish and cut into large chunks. Arrange in skillet under the vegetables and cook 5 to 7 minutes, depending on thickness of fish.
• When potatoes are cooked, drain and cut into bite-size chunks. Stir them into the skillet. Season with optional salt and with pepper, and serve. The potatoes are good mashed into the juices in the dish.

CORN, TOMATO AND BASIL CHOWDER

Steps:

• Slice corn kernels off cob and place in a bowl. Run the back of a knife along each cob to remove additional corn pulp and add to bowl; reserve cobs.
• 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.
• 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.
• Stir in corn kernels and pulp, tomatoes, remaining 1/2 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 creme fraiche or sour cream if desired.

CHICKEN CORN AND TOMATO CHOWDER

Steps:

• In a large saucepan, simmer chicken in 4 cups of water with onion and poultry seasoning for 45 minutes.
• Remove chicken and let cool; reserve broth.
• Skim fat from chicken broth. Remove meat from the chicken, discarding skin and bones.
• Cut meat into bite sized pieces.
• In a large saucepan, combine chicken, broth, corn, tomatoes and lemon juice. Simmer for 30 minutes. Season with salt and pepper to taste.

MUSHROOM, TOMATO AND CORN CHOWDER

Steps:

• In large saucepan heat oil over medium heat; Add mushrooms, leeks, potato, garlic, oregano, basil and red pepper flakes; sauté about 5 minutes. Add water and corn; bring to boil and cover. Lower heat and simmer about 5 minutes or until vegetables are tender. Stir in tomatoes, salt and pepper. Bring to boil; lower heat to simmer for about 10 minutes or until hot. Stir in parsley if desired.
• Variation: Garnish with low fat grated mozzarella or Parmesan cheese.

CORN, TOMATO AND BASIL CHOWDER

Steps:

• 1. Slice corn kernels off cob and place in a bowl. Run back of knife along each cop to remove additional corn pulp. Add pulp to bowl; reserve cobs 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) 3. Add broth, reserved cobs, 1 cup water to pot. Bring to 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. 4. Stir in corn kernels and pulp, tomatoes, 1/2 teaspoon salt, and pepper. Simmer for 20 minutes more. Stir in the basil and lime juice. Turn off heat and let soup cool for 15 minutes before serving. Serve warm with a dollop of sour cream.

CORN AND TOMATO CHOWDER

Steps:

• 1. Lightly spray a 4 - 5 qt nonstick pot w/ cooking spray. Add the butter and place over M heat. Add the onions, and cook, stirring, 5 minutes. Add celery and potatoes and cook, stirring occasionally, for 2 minutes. 2. Add the bay leaf and broth and bring to a simmer. Cover the pot and cook for 20 minutes, stirring occasionally to prevent sticking. 3. Remove the bay leaf, puree 2 C soup in a blender or food processor, and return to the pot. 4. Stir in the tomatoes, corn and milk. Return the soup to a simmer, stirring, and cook for 5 minutes, stirring occasionally. 5. Stir in a few grinding of the black pepper, ladle the soup into a bowl, and garnish w/ parsley

ROASTED CORN, PEPPER, AND TOMATO CHOWDER

Steps:

• 1. Prepare grill to med-high heat. 2. Arrange bell peppers, skin side down, and corn in single layer on grill rack. Grill 5 min, turning corn occasionally. Add tomatoes; grill additional 5 min or until veggies are slightly charred. Remove from heat; cool 10 min. Coarsely chop tomatoes and bell peppers; place in med bowl. Cut kernels from ears of corn; add to tomato mixture. 3. Heat oil in large Dutch oven over med heat. Add onion; cook 7 min or until tender, stirring occasionally. Stir in tomato mixture; cook 3 min, stirring occasionally. Increase heat to high, stir in broth. Bring to a boil. Reduce heat; simmer 30 minutes or until veggies are tender. Cool 20 min. 4. Place 1/3 tomato mixture in blender; process until smooth. Place pureed mixture in large bowl. Repeat procedure twice with remaining tomato mixture. Wipe pan clean with paper towels. Press tomato mixture through a sieve into pan; discard solids. Place pan over med heat; cook until thoroughly heated. Stir in salt and pepper. Ladle about 1 ½ c soup into each of 6 bowls; top each with 2 t cheese and 1 t chives.