Southern Tomato-Corn Chowder Lunch Mugs

In Southern kitchens, late-summer corn and ripe tomatoes often meet in comforting chowders that stretch the harvest. This mug-friendly version simmers sweet corn with heirloom tomatoes in a creamy, paprika-scented broth for easy lunch.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 320 cal
• 12g protein
• 38g carbs
• 14g fat

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Ingredients

• 3 cups fresh sweet corn kernels
• 1.5 lb heirloom tomatoes
• 1 medium yellow onion
• 2 celery stalks
• 3 garlic cloves
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup whole milk
• 1 tsp smoked paprika
• 1 tsp fresh thyme leaves
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 cup fresh basil
• 0.5 cup shredded sharp cheddar

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 heavy 4-quart Dutch oven or soup pot over medium heat. Add the onion and celery and cook, stirring often, until the onion turns translucent and soft, about 5 to 6 minutes.
3. 3Stir in the garlic, smoked paprika, and thyme and cook just until fragrant, about 45 seconds. Sprinkle the flour over the vegetables and stir constantly for 1 full minute to cook out the raw flour taste.
4. 4Pour in the broth while scraping the bottom of the pot to loosen any browned bits. Add the chopped tomatoes with their juices and the corn kernels. Bring the mixture to a lively simmer.
5. 5Reduce heat to medium-low and let the chowder bubble gently, uncovered, for 12 to 14 minutes until the tomatoes break down and the corn is tender-crisp.
6. 6Stir in the milk and season with salt and pepper. Warm through for 3 more minutes without boiling so the milk stays smooth. Taste and adjust seasoning.
7. 7Ladle into mugs or meal-prep containers. Tear the basil over the top and sprinkle cheddar so it melts slightly from the heat.
8. 8Serve immediately with a spoon, or cool completely, refrigerate up to 4 days, and reheat gently on the stove or microwave until steaming for grab-and-go lunches.