Best 2 Corn Tomato And Basil Chowder Recipes

In the realm of culinary delights, there exists a harmonious blend of flavors that captivates the senses and nourishes the soul. The tantalizing aroma of corn, the vibrant hues of tomatoes, and the refreshing essence of basil intertwine to create a symphony of tastes. This exquisite combination finds its embodiment in a delectable dish known as corn tomato and basil chowder. A culinary masterpiece that combines the sweetness of corn, the tanginess of tomatoes, and the aromatic allure of basil, this chowder promises a sensory experience like no other.

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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.

Tips:

Choose fresh, ripe corn and tomatoes for the best flavor.
If you don't have fresh corn, you can use frozen or canned corn. Just be sure to drain it well before adding it to the soup.
To make the soup creamier, you can add a cup of heavy cream or half-and-half.
If you like, you can add a teaspoon of dried thyme or oregano to the soup for extra flavor.
Serve the soup hot with a side of crusty bread or crackers.

Conclusion:

This corn, tomato, and basil chowder is a delicious and easy-to-make soup that's perfect for a summer meal. It's packed with fresh vegetables and herbs, and it has a light and creamy texture. Whether you're serving it as a main course or a side dish, this soup is sure to be a hit.