Charred Sweet Corn & Heirloom Tomato Chowder

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 4 fresh sweet corn ears
• 1.5 lb heirloom tomatoes
• 1 medium yellow onion
• 2 celery stalks
• 3 garlic cloves
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 4 cups vegetable broth
• 1 cup whole milk
• 1/4 cup fresh basil leaves
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 lemon
• 4 slices crusty bread for serving

Instructions

1. 1Shuck the corn and stand each ear upright in a large bowl; slice the kernels off with a sharp knife, then scrape the cobs with the back of the knife to release the milky liquid into the bowl and set both aside.
2. 2Core and roughly chop the heirloom tomatoes; dice the onion and celery and mince the garlic so everything is ready before the pan heats.
3. 3Heat a large Dutch oven or heavy soup pot over medium-high heat; add the olive oil and butter and swirl until the butter foams and smells nutty.
4. 4Add the corn kernels in a single layer and let them sit undisturbed for 3 to 4 minutes until the undersides are deeply charred and golden in spots, then stir and cook another 2 minutes.
5. 5Push the corn to the sides, add the onion and celery to the center, and sauté 4 to 5 minutes until the onion turns translucent and the celery softens, stirring occasionally.
6. 6Stir in the garlic and smoked paprika and cook just 30 to 45 seconds until fragrant so the spices bloom without burning.
7. 7Add the chopped tomatoes with a generous pinch of salt; cook 5 to 6 minutes, pressing gently with a wooden spoon until they release juices and begin to break down into a chunky sauce.
8. 8Pour in the vegetable broth and the reserved corn milk, bring to a lively simmer, then reduce heat to medium-low, cover partially, and cook 12 to 15 minutes so the flavors meld and the tomatoes fully soften.
9. 9Remove from heat; ladle half the soup into a blender, add most of the basil, and blend until smooth and creamy (vent the lid and cover with a towel). Return the purée to the pot.
10. 10Stir in the whole milk over low heat just until warmed through—do not boil—so the chowder stays silky; taste and season with remaining salt, black pepper, and a squeeze of lemon juice for brightness.
11. 11Ladle into bowls, tear remaining basil over the top, and serve immediately with toasted crusty bread for dipping or dunking on the side.
12. 12For meal-prep lunches, cool completely, portion into airtight containers, and refrigerate up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth if it thickens.