Roasted Heirloom Tomato Sweet-Corn Chowder

Chowder has long been a comforting American staple, especially when summer produce peaks. This version roasts heirloom tomatoes until jammy, then folds them with sweet corn into a creamy, basil-scented bowl.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 310 cal
• 9g protein
• 42g carbs
• 13g fat

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Ingredients

• 2 lb heirloom tomatoes
• 3 cups fresh sweet corn kernels
• 1 medium yellow onion
• 4 garlic cloves
• 2 celery stalks
• 3 Tbsp olive oil
• 4 cups vegetable broth
• 1 cup whole milk
• ½ cup fresh basil leaves
• 1 tsp smoked paprika
• 1¼ tsp kosher salt
• ¾ tsp black pepper
• 4 crusty bread slices

Instructions

1. 1Preheat the oven to 425°F and line a rimmed sheet pan with parchment. Halve the heirloom tomatoes and scatter them cut-side up with the onion wedges, smashed garlic, and celery pieces.
2. 2Drizzle everything with olive oil, season with salt, pepper, and smoked paprika, then roast 25–28 minutes until the tomatoes collapse and edges char lightly.
3. 3While the vegetables roast, cut the kernels from the ears if needed and set half aside for texture later.
4. 4Transfer the roasted vegetables and all pan juices to a blender or use an immersion blender in a Dutch oven; add the broth and most of the corn. Blend until mostly smooth but still slightly rustic.
5. 5Pour the purée into a large pot over medium heat. Stir in the remaining whole corn kernels and the milk. Bring to a gentle simmer, never a hard boil, and cook 8–10 minutes so the corn softens and flavors marry.
6. 6Taste and adjust seasoning; the soup should taste bright from the tomatoes with a sweet corn finish. Tear in most of the basil and stir just until wilted.
7. 7Toast the bread slices until golden and crisp on the edges. Ladle the hot chowder into bowls, float a toast piece on each, and finish with the remaining basil.
8. 8Cool leftovers completely before packing into airtight containers for up to 4 days of work lunches; reheat gently on the stove or microwave with a splash of broth.