CORN, TOMATO AND BASIL CHOWDER
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
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.
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Lorraine Montambo
[email protected]Meh.
Amahle Sabelo
[email protected]This was one of the best chowders I've ever had! The flavors were perfectly balanced and the texture was creamy and smooth. I highly recommend this recipe.
krish shrestha
[email protected]This chowder was a bit too thick for my taste. I think I would add more liquid next time.
Karim Alshamli
[email protected]This chowder was a breeze to make and absolutely delicious. I used fresh corn and tomatoes from my garden, and the flavor was incredible. I will definitely be making this again and again.
Atif Ch
[email protected]I'm not a big fan of corn chowder, but this recipe was a game-changer. The addition of tomatoes and basil really made it something special. I will definitely be making this again.
Wisal Ahmed
[email protected]This chowder was a bit too spicy for my taste, but my husband loved it. I think I would use less cayenne pepper next time.
SUMER SINGH RATHORE
[email protected]I made this chowder for a potluck and it was a big hit! Everyone loved the unique combination of flavors. I will definitely be making this again.
Tufail Gujjar
[email protected]This chowder was a great way to use up leftover corn and tomatoes. It was easy to make and very flavorful. I will definitely be making this again.
Abdulrehaman Abdulrehaman
[email protected]I followed the recipe exactly, but my chowder turned out too thick. I think I would add more liquid next time.
Samantha Dissanayake
[email protected]This chowder was a bit bland for my taste. I think I would add more spices next time.
Theforgottensoul
[email protected]Delicious!
Marcel James
[email protected]This chowder was easy to make and very tasty. I used canned corn and tomatoes, and it still turned out great. I will definitely be making this again.
MrsS Sanders
[email protected]I'm not a huge fan of corn chowder, but this recipe changed my mind. The addition of tomatoes and basil really brightened up the flavor. I will definitely be making this again.
Mugulumojja Ibrahim
[email protected]This was a great recipe! I used fresh corn and tomatoes from my garden, and the soup was so flavorful. I also added a little bit of cayenne pepper to give it a bit of a kick.
Shelsea Vallet
[email protected]I made this chowder for a potluck and it was a huge success! Everyone loved it, and I even got a few requests for the recipe. It's a great soup for a summer gathering.
Fakkiha Rabbani
[email protected]This chowder was a hit with my family! The combination of corn, tomatoes, and basil was delicious, and the soup had a nice, thick consistency. I will definitely be making this again.