Best Corn Tomato And Basil Chowder Recipes

CORN, TOMATO AND BASIL CHOWDER

Corn, Tomato and Basil Chowder image

This summer corn chowder is flavored with lime juice and basil and is nearly as light and fresh as a salad - until you add the optional dollop of crème fraîche.

Provided by Melissa Clark

Categories soups and stews, main course, side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

6 ears corn, shucked
2 tablespoons unsalted butter
1 large onion, chopped
1 shallot, finely chopped
2 garlic cloves, finely chopped
4 cups chicken broth
1 1/2 teaspoons kosher salt
1 pound waxy potatoes (red or Yukon Gold are good), cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
Juice of 1/2 lime
Crème fraîche or sour cream, for serving (optional)

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.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 3 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 725 milligrams, Sugar 13 grams, TransFat 0 grams

CORN, TOMATO AND BASIL CHOWDER

Corn, Tomato and Basil Chowder image

Found this in a recent edition of the New York Times, but I didn't save the attached article. A great end of summer recipe. Haven't tried this yet but I'm putting it here for safekeeping.

Provided by Kumquat the Cats fr

Categories Chowders

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

6 ears corn, shucked
2 tablespoons unsalted butter
1 large onion, chopped
1 shallot, finely chopped
2 garlic cloves, finely chopped
4 cups vegetable broth
1 1/2 teaspoons kosher salt
1 lb waxy potato, cut into 1/2 inch cubes (red or Yukon Gold)
1 pint cherry tomatoes, halved
1/2 teaspoon fresh ground black pepper
1/4 cup fresh basil, chopped
1/2 lime, juice of
creme fraiche (optional) or sour cream, for serving (optional)

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.

CORN, TOMATO AND BASIL CHOWDER

CORN, TOMATO AND BASIL CHOWDER image

Categories Soup/Stew Vegetable

Yield 4 - 6 servings

Number Of Ingredients 13

Ingredients

6 ears of corn, shucked
2 tablespoons unsalted butter
1 large onion, chopped
1 shallot, finely chopped
2 garlic cloves, finely chopped
4 cups vegetable broth
1/2 teaspoon kosher salt
1 pound waxy potatoes (red or Yukon Gold, cut in 1/2 inch cubes
1 pint cherry tomatoes, halved
1/2 teaspoon ground black pepper
1/4 chopped fresh basil
Juice of 1/2 lime
Sour cream for serving

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.