Peak Corn & Heirloom Tomato Chowder Cups

Peak-season corn chowder is an American summer classic, built for the moment sweet kernels and ripe tomatoes shine brightest. These creamy cups marry heirloom tomatoes with smoked paprika broth for make-ahead lunch ease.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 310 cal
• 8g protein
• 42g carbs
• 14g fat

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Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 medium, peeled and diced small russet potato
• 3 cups (from about 4 ears) fresh sweet corn kernels
• 1½ lb, cored and chopped heirloom tomatoes
• 4 cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ cup heavy cream
• 1 tsp, plus more to taste kosher salt
• ½ tsp black pepper
• ¼ cup, chopped fresh basil
• for serving crusty bread or crackers

Instructions

1. 1Heat the olive oil in a large Dutch oven or heavy soup pot over medium heat until it shimmers. Add the onion and celery and cook, stirring occasionally, until the vegetables soften and turn translucent, about 5 to 6 minutes.
2. 2Stir in the garlic and cook just until fragrant, about 30 seconds, taking care not to let it brown. Add the diced potato and toss to coat in the oil.
3. 3Pour in the vegetable broth, then add the smoked paprika, dried thyme, salt, and black pepper. Bring the mixture to a lively simmer over medium-high heat.
4. 4Once simmering, reduce the heat to medium-low, cover partially, and cook until the potato pieces are nearly tender when pierced with a fork, about 8 to 10 minutes.
5. 5Add the fresh corn kernels and chopped heirloom tomatoes. Return to a gentle simmer and cook uncovered until the corn is bright and tender-crisp and the tomatoes begin to break down and release their juices, 6 to 8 minutes.
6. 6Remove the pot from the heat. Use an immersion blender to puree one-third of the soup right in the pot, leaving plenty of chunky corn, tomato, and potato pieces for texture. Alternatively, transfer to a blender, puree until smooth, and stir back in.
7. 7Stir in the heavy cream and most of the chopped basil. Taste and adjust seasoning with more salt and pepper if needed. Warm gently over low heat for 1 to 2 minutes; do not boil after adding the cream.
8. 8Ladle into bowls or meal-prep cups. Finish with the remaining basil and serve warm with crusty bread or crackers on the side for a satisfying midday bowl.