Creamy Heirloom Tomato & Sweet Corn Chowder Thermos

Corn chowder has long been a late-summer staple across American kitchens, celebrating peak harvest sweetness. This creamy thermos version folds in juicy heirloom tomatoes and fresh corn kernels for a cozy, packable lunch that travels well.

Serves 4 · 15 min prep · 28 min cook

Estimate for one serving

• 312 cal
• 12g protein
• 38g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 3 cups fresh sweet corn kernels
• 1½ lb heirloom tomatoes
• 1 medium yellow onion
• 2 celery stalks
• 3 garlic cloves
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 3 cups low-sodium chicken broth
• 1 cup whole milk
• 1 tsp fresh thyme leaves
• ½ tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ cup fresh basil
• ½ cup shredded sharp cheddar

Instructions

1. 1Dice the onion and celery into small even pieces and mince the garlic. Core and roughly chop the heirloom tomatoes, reserving any juices.
2. 2Heat a large Dutch oven or heavy soup pot over medium heat. Add the olive oil and butter and swirl until the butter melts and foams lightly.
3. 3Add the onion and celery and cook, stirring often, until the vegetables soften and turn translucent with lightly golden edges, about 6 to 7 minutes.
4. 4Stir in the garlic, smoked paprika, and thyme and cook just until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and stir constantly for 1 full minute to cook out the raw flour taste.
5. 5Pour in the chicken broth while scraping up any browned bits from the bottom of the pot. Add the chopped tomatoes with their juices and the fresh corn kernels. Bring the mixture to a gentle simmer.
6. 6Reduce heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the tomatoes break down and the corn is tender and sweet.
7. 7Use an immersion blender to partially puree the soup, leaving plenty of corn and tomato chunks for texture. Alternatively, transfer one-third of the soup to a blender, puree until smooth, and return it to the pot.
8. 8Stir in the milk and heat through without boiling, about 3 minutes. Season with salt and black pepper, tasting and adjusting as needed. Tear in the fresh basil and stir until just wilted.
9. 9Ladle into insulated thermos containers for work or school, or into bowls. Top each serving with a sprinkle of shredded cheddar and an extra grind of black pepper. Serve hot with crackers or a simple side salad if desired.