Southern 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
• 3 cups vegetable broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil
• 4 slices crusty bread for serving

Instructions

1. 1Dice the onion and celery into small even pieces and mince the garlic. Core the heirloom tomatoes and chop them into rough 1-inch chunks, reserving any juices.
2. 2Melt the butter in a large Dutch oven or heavy soup pot over medium heat until foaming. Add the onion and celery and cook, stirring often, until the vegetables soften and turn translucent, about 6 to 7 minutes.
3. 3Stir in the garlic, thyme, and smoked paprika and cook just until fragrant, about 45 seconds. Add the chopped tomatoes with their juices and the salt. Cook, stirring occasionally, until the tomatoes begin to break down and release more liquid, 5 to 6 minutes.
4. 4Add the fresh corn kernels and vegetable broth. Bring the mixture to a lively simmer over medium-high heat, then reduce heat to medium-low and cook uncovered for 12 minutes so the corn softens and the flavors meld.
5. 5Use an immersion blender to partially puree the soup, leaving plenty of corn kernels and tomato pieces for texture. Alternatively, transfer one-third of the soup to a countertop blender, puree until smooth, and return it to the pot.
6. 6Stir in the whole milk and heavy cream. Warm gently over medium-low heat for 4 to 5 minutes until steaming but not boiling; boiling can cause the dairy to separate.
7. 7Season with the remaining salt and black pepper. Taste and adjust so the soup is bright from the tomatoes and lightly smoky. Tear or chiffonade the fresh basil.
8. 8Ladle into bowls or meal-prep jars. Top each portion with basil and serve with toasted crusty bread on the side for dipping. The chowder keeps well refrigerated up to 4 days and reheats gently on the stove.