Creamy Heirloom Tomato & Sweet Corn Chowder

Chowder has long been a hearty American staple, and this sunny version leans into peak-season produce. Heirloom tomatoes and fresh sweet corn simmer into a creamy bowl finished with basil and a touch of smoked paprika.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 285 cal
• 7g protein
• 32g carbs
• 16g fat

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Ingredients

• 1.5 lb heirloom tomatoes
• 3 cups fresh sweet corn kernels
• 1 medium yellow onion
• 3 garlic cloves
• 2 tbsp olive oil
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 tbsp butter
• 1 tbsp all-purpose flour

Instructions

1. 1Dice the onion and mince the garlic; core and roughly chop the heirloom tomatoes into large chunks so they break down easily while cooking.
2. 2Heat the olive oil and butter together in a large Dutch oven or heavy 5-quart pot over medium heat until the butter foams.
3. 3Add the onion and cook, stirring often, until translucent and soft, about 5 minutes; stir in the garlic and smoked paprika and cook just until fragrant, 30 to 45 seconds.
4. 4Sprinkle in the flour and stir constantly for 1 minute to form a light roux that will gently thicken the chowder.
5. 5Add the chopped tomatoes and corn kernels; season with salt and pepper and cook, stirring occasionally, until the tomatoes begin to release juices and soften, 4 to 5 minutes.
6. 6Pour in the vegetable broth, scrape up any browned bits from the bottom, and bring the mixture to a lively simmer over medium-high heat.
7. 7Reduce heat to medium-low, cover partially, and simmer gently for 12 to 15 minutes until the tomatoes are very soft and the corn is tender and sweet.
8. 8Use an immersion blender to puree half the soup right in the pot, leaving plenty of corn and tomato pieces for texture; alternatively, transfer to a blender, puree until smooth, and return it.
9. 9Stir in the heavy cream and torn basil leaves; taste and adjust seasoning, then simmer uncovered another 3 minutes until the chowder is silky and lightly thickened.
10. 10Ladle into bowls while hot; the soup should look vibrant orange-red with visible corn kernels and smell richly of late-summer tomatoes.
11. 11For meal-prep lunches, cool completely, portion into airtight containers, and reheat gently on the stove or microwave with a splash of broth if needed.