Early-Fall Roasted Tomato Corn Chowder

Roasting heirloom tomatoes at high heat deepens their sweetness for this early-fall corn chowder, a cozy American bowl that leans on peak-season sweet corn and creamy broth. Smoked paprika and thyme round out the one-pot comfort without fuss.

Serves 5 · 15 min prep · 45 min cook

Estimate for one serving

• 310 cal
• 9g protein
• 42g carbs
• 14g fat

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Ingredients

• 2 lb heirloom tomatoes
• 3 cups fresh sweet corn kernels
• 1 large yellow onion
• 4 garlic cloves
• 1 medium russet potato
• 4 cups vegetable broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 tbsp olive oil
• 4 fresh thyme sprigs
• 1 tsp smoked paprika
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 cup snipped fresh chives
• for serving crusty bread

Instructions

1. 1Preheat the oven to 425°F. Core and roughly chop the heirloom tomatoes and place them on a rimmed sheet pan with the smashed garlic cloves. Drizzle with olive oil, season with salt and pepper, and roast until collapsed and caramelized at the edges, 25 to 30 minutes.
2. 2While the tomatoes roast, dice the onion and peel and cube the potato into 1/2-inch pieces. Heat the remaining olive oil in a large Dutch oven or heavy soup pot over medium heat.
3. 3Add the onion and cook, stirring occasionally, until translucent and soft, about 6 to 7 minutes. Stir in the smoked paprika and cook 30 seconds until fragrant.
4. 4Add the cubed potato, most of the corn kernels (reserve a handful for garnish), the thyme sprigs, and the vegetable broth. Bring to a boil, then reduce to a lively simmer and cook until the potato is fork-tender, 12 to 15 minutes.
5. 5Scrape the roasted tomatoes and garlic, including all the caramelized juices from the pan, into the pot. Simmer 5 minutes more so the flavors marry.
6. 6Remove the thyme sprigs. Use an immersion blender to puree the soup until mostly smooth but still with a little texture; alternatively blend half the soup in a regular blender and return it to the pot.
7. 7Stir in the milk and cream and warm gently over low heat without boiling. Taste and adjust salt and pepper; the chowder should taste sweet from the corn and bright from the tomatoes.
8. 8Ladle into bowls and top with the reserved raw corn kernels, snipped chives, and an extra crack of black pepper. Serve with crusty bread for dipping.
9. 9For meal-prep lunches, cool completely and portion into jars or containers. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens.