Creamy Heirloom Tomato & Sweet Corn Chowder

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 2 tbsp unsalted butter
• 1 medium yellow onion
• 2 celery stalks
• 3 garlic cloves
• 3 cups fresh sweet corn kernels
• 1.5 lb heirloom tomatoes
• 2 tbsp all-purpose flour
• 3 cups low-sodium chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• 1 bay leaf
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil
• 1/2 cup shredded sharp cheddar

Instructions

1. 1Melt butter in a large Dutch oven or heavy pot over medium heat. Add diced onion and celery and cook 6 to 7 minutes, stirring occasionally, until softened and translucent.
2. 2Stir in minced garlic and cook 45 seconds until fragrant. Sprinkle flour over the vegetables and cook 1 minute, stirring constantly to form a light roux.
3. 3Add the diced heirloom tomatoes and half the corn kernels. Cook 4 to 5 minutes, pressing the tomatoes gently with a wooden spoon until they begin to break down and release juices.
4. 4Pour in the chicken broth, milk, cream, thyme, smoked paprika, bay leaf, salt, and pepper. Bring to a gentle simmer, then reduce heat to medium-low and cook uncovered 12 minutes.
5. 5Remove the bay leaf. Use an immersion blender to partially puree the soup, leaving plenty of texture from the remaining corn and tomato pieces.
6. 6Stir in the remaining whole corn kernels and simmer 4 more minutes until the corn is tender but still bright. Taste and adjust seasoning.
7. 7Ladle into bowls and top each serving with shredded cheddar and torn fresh basil. The cheese should melt slightly into the hot surface.
8. 8Serve immediately with crusty bread or pack into insulated containers for a comforting work lunch that reheats cleanly.