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tomato corn chowder recipe

Tomato and Corn Chowder Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Ladle
  • 1 Knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Blender or immersion blender

Ingredients
  

  • 2 tablespoon olive oil
  • 1 large onion diced
  • 2 clove garlic minced
  • 1 red bell pepper diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 3 cup vegetable broth
  • 4 large tomatoes chopped
  • 2 cup corn kernels fresh or frozen
  • 1 cup heavy cream
  • 2 tablespoon fresh basil chopped
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion, garlic, and red bell pepper and sauté until soft.
  • Stir in salt, black pepper, smoked paprika, and cayenne pepper.
  • Add vegetable broth and bring to a simmer.
  • Stir in chopped tomatoes and corn kernels.
  • Simmer the mixture for 20 minutes until vegetables are tender.
  • Use a blender or immersion blender to blend the soup until smooth.
  • Stir in heavy cream and heat through without boiling.
  • Remove from heat and stir in fresh basil and parsley.
  • Let the soup rest for 5 minutes before serving.

Notes

For a richer flavor, consider roasting the tomatoes before adding them to the soup. If you like a chunkier texture, only blend half of the soup and mix it back in. If using frozen corn, rinse it under warm water before adding to the pot to ensure even cooking. Adjust the seasonings to taste, especially if you prefer a spicier chowder.
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