PlatePilot
Grilled Corn & Basil Chowder (stovetop)
Estimate for one serving
- 285 cal
- 8g protein
- 38g carbs
- 13g fat
- 5g fiber
Every recipe here is free to read.
ThemedLunchChowderCornStovetopMake-aheadCrowd-pleasingSummer-harvestMediterranean
Ingredients
- 6 large fresh corn ears
- 3 tbsp unsalted butter
- 1 tbsp extra-virgin olive oil
- 1 medium yellow onion
- 2 celery stalks
- 3 garlic cloves
- 1 lb Yukon Gold potatoes
- 4 cups low-sodium vegetable broth
- 1½ cups whole milk
- ½ cup heavy cream
- ¾ cup packed fresh basil leaves
- 1½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- ½ tsp smoked paprika
- 3 tbsp fresh chives
- ½ lemon
Instructions
- 1Shuck the corn and stand each ear upright in a wide bowl. Slice the kernels off with a sharp knife, then scrape the cobs with the back of the blade to release the milky pulp into the same bowl.
- 2In a large heavy pot or Dutch oven over medium heat, melt the butter with the olive oil until foaming. Add diced onion and celery and cook, stirring often, until translucent and sweet-smelling, about 6 to 8 minutes.
- 3Stir in minced garlic and smoked paprika and cook just until fragrant, about 45 seconds, taking care not the garlic browns.
- 4Add the diced potatoes, corn kernels, and scraped corn milk. Pour in the broth, season with salt and pepper, and bring to a lively simmer.
- 5Reduce heat to medium-low, partially cover, and cook until the potatoes are fork-tender and the chowder smells deeply corny, 18 to 22 minutes. Stir occasionally so nothing sticks.
- 6Scoop out two cups of the soup, including solids, and blend until smooth, or mash some potatoes against the side of the pot for body. Return the puree to the pot and stir to thicken the chowder naturally.
- 7Pour in the milk and cream and warm gently over low heat without boiling so the dairy stays silky. Tear in most of the basil and simmer one more minute to perfume the pot.
- 8Finish with a squeeze of lemon, taste for salt, and ladle into warm bowls or a thermos-friendly tureen. Garnish with remaining basil and snipped chives for a bright green finish guests can share at the table.
