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!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

In a large pot or Dutch oven, melt the butter and olive oil over medium heat.

Step 2

Add the diced onion and sauté for 4–5 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute.

Step 3

Add the corn kernels and diced potato to the pot. Stir and cook for 3–4 minutes.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Remove the pot from heat and stir in the chopped basil.

Step 8

Ladle the chowder into bowls and, if desired, garnish with shredded Parmesan cheese.

Step 9

Serve warm with crusty bread or crackers on the side for a complete meal.

Nutrition Facts

Serving size	(3110.2g)

Amount per serving	% Daily Value*
Calories	2230.3

Total Fat 113.0g	0%
Saturated Fat 57.2g	0%
Polyunsaturated Fat 1.6g
Cholesterol 258.9mg	0%
Sodium 4119.1mg	0%
Total Carbohydrate 257.6g	0%
Dietary Fiber 35.0g	0%
Total Sugars 82.4g
Protein 69.8g	0%

Vitamin D 131.2IU	0%
Calcium 1260.0mg	0%
Iron 12.6mg	0%
Potassium 5426.0mg	0%

*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.

Source of Calories

Fat: 43.7%

Protein: 12.0%

Carbs: 44.3%