Creamy Heirloom Tomato & Charred Sweet Corn Chowder

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 3 cups (from 3–4 ears) fresh sweet corn kernels
• 1½ lb, cored and roughly chopped heirloom tomatoes
• 2½ cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp dried oregano
• 1 tsp, plus more to taste kosher salt
• ½ tsp black pepper
• ¾ cup half-and-half
• ¼ cup, torn fresh basil leaves
• ¼ cup (optional garnish) crumbled feta or cotija
• for serving lime wedges

Instructions

1. 1Heat a large Dutch oven or heavy 4-quart pot over medium-high heat and add the olive oil. When the oil shimmers, tip in the diced onion and cook, stirring often, until the pieces turn translucent and the edges begin to golden, about 5 minutes.
2. 2Add the minced garlic and cook just until fragrant, 30–45 seconds, taking care not to let it brown.
3. 3Scatter the fresh corn kernels into the pot in an even layer. Let them sit undisturbed for 2 minutes so the bottoms char lightly, then stir and continue cooking another 3–4 minutes until many kernels show golden-brown spots and smell sweetly toasted.
4. 4Stir in the chopped heirloom tomatoes, smoked paprika, oregano, salt, and black pepper. Cook, scraping up any browned bits, until the tomatoes begin to collapse and release their juices, about 4 minutes.
5. 5Pour in the vegetable broth and bring the mixture to a lively simmer. Reduce the heat to medium-low, cover partially, and let the chowder bubble gently for 12–15 minutes so the tomatoes fully soften and the flavors meld.
6. 6Remove the pot from the heat. Use an immersion blender to puree half the soup right in the pot, leaving plenty of corn kernels and tomato chunks for texture; alternatively ladle half into a blender, puree until smooth, and return it to the pot.
7. 7Stir in the half-and-half and return the pot to low heat. Warm through for 2–3 minutes without letting it boil, then taste and adjust salt and pepper. The chowder should be creamy, lightly smoky, and bright from the tomatoes.
8. 8Ladle into bowls or meal-prep containers. Top each serving with torn fresh basil and a sprinkle of crumbled feta if using. Serve with lime wedges on the side for a final squeeze of brightness.
9. 9For make-ahead lunches, cool completely, portion into airtight jars, and refrigerate up to 4 days; reheat gently on the stove or in the microwave until steaming, then add the fresh basil and cheese just before eating.