CORN, TOMATO AND BASIL CHOWDER

CORN, TOMATO AND BASIL CHOWDER image

Yield 4 - 6 servings

Number Of Ingredients 13

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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.