Corn, Tomato and Basil Chowder
Author: CSA Member Liz Amundson
Recipe type: Soup
Great way to use up some of the bounty of the garden for a fresh soup on a cooler day.
- 6 ears of corn, shucked
- 2 Tbsp butter
- 1 lg onion, chopped
- 2 garlic cloves, minced
- 4 c. chicken broth
- 1 ½ tsp kosher salt
- 1 pound waxy potatoes (red or yukon gold) cut into ½” cubes
- 1 pint cherry tomatoes
- ½ tsp fresh ground black pepper
- ¼ c chopped fresh basil
- Juice of ½ lime
- Creme fraiche or sour cream (optional)
- Slice corn kernels off cob and place in bowl.
- Run back of knife along each cob to remove additional corn pulp (the creamy stuff).
- 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 min).
- Add broth, reserved cobs, 1 c. water and 1 tsp salt to pot.
- Bring to a boil over high heat.
- Reduce heat to medium and simmer for 10 min.
- Add potatoes and simmer until potatoes are tender (about 15 min).
- Remove cobs and discard.
- Stir in corn kernels and pulp, tomatoes and remaining ½ tsp salt and pepper.
- Simmer for 20 more min.
- Stir in the basil and lime juice.
- Turn off heat and let soup cool for at least 15 min before serving.
- Serve warm with a dollop of creme fraiche or sour cream, if using.