Best 2 Corn Tomato And Basil Chowder Recipes
Indulge in a symphony of flavors with our delectable Corn, Tomato, and Basil Chowder. This delightful soup combines the vibrant sweetness of corn, the tangy acidity of tomatoes, and the aromatic freshness of basil, creating a harmonious blend that dances on your palate. Experience the creamy texture of the chowder, lovingly crafted with a rich vegetable broth and a touch of heavy cream, enveloping each spoonful in velvety goodness. Dive into a culinary journey with our three carefully curated recipes, each offering unique twists on this classic dish:
- **Classic Corn, Tomato, and Basil Chowder:** Embark on a culinary adventure with our classic recipe, where the natural flavors of corn, tomatoes, and basil shine through. This timeless chowder is a comforting embrace, perfect for a cozy meal.
- **Roasted Corn and Poblano Chowder:** Elevate your taste buds with ourRoasted Corn and Poblano Chowder, where roasted corn and poblano peppers add a smoky, slightly spicy depth to the traditional chowder. This recipe brings a delightful warmth and complexity to your dining table.
- **Loaded Baked Potato Corn Chowder:** Prepare to be amazed by our Loaded Baked Potato Corn Chowder, a hearty and indulgent take on the classic. This chowder is a symphony of flavors, featuring tender corn, crispy bacon, melted cheese, and sour cream, all harmoniously blended in a creamy broth.
CORN, TOMATO AND BASIL CHOWDER
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
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
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.
Tips:
- Choose the right corn: Fresh corn is best for this chowder. If you can't find fresh corn, you can use frozen or canned corn, but the flavor will not be as good.
- Use ripe tomatoes: Ripe tomatoes will add a lot of flavor to the chowder. If you can't find ripe tomatoes, you can use canned tomatoes, but the flavor will not be as good.
- Don't overcook the vegetables: The vegetables should be cooked until they are tender, but not mushy. Overcooking the vegetables will make the chowder bland.
- Use a good quality broth: The broth is an important part of the chowder. Use a good quality broth that has a lot of flavor. You can use chicken broth, vegetable broth, or even fish broth.
- Add some fresh herbs: Fresh herbs can really brighten up the flavor of the chowder. Add some basil, thyme, or oregano to the chowder before serving.
- Serve the chowder hot: Chowder is best served hot. Serve it with a side of crusty bread or crackers.
Conclusion:
Corn, tomato, and basil chowder is a delicious and easy-to-make soup that is perfect for a summer meal. The chowder is made with fresh corn, tomatoes, and basil, and it is simmered in a creamy broth. The chowder is served hot, and it can be enjoyed with a side of crusty bread or crackers.
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