Corn and Tomato Chowder With Fresh Basil
By: Robin Donovan and Juliana Gallin, authors of The Lazy Gourmet: Magnificent Meals Made Easy
Ingredients:
2 tablespoons olive oil
1 large onion
1 large clove garlic, minced
3 cups fresh corn kernels (from about 4 cobs)
1 red bell pepper
½ teaspoon salt
½ teaspoon coarsely ground black pepper
1/8 – ¼ teaspoon cayenne pepper (optional)
1 pound sweet tomatoes, chopped
3 cups water or vegetable broth
1 cup half-and-half
¼ cup chopped fresh basil leaves
Directions:
In a stockpot, heat oil over medium-high heat. When oil is hot but not smoking, add onion and garlic and stir until onions are soft and translucent, 5 to 7 minutes.
Add corn, bell pepper, salt, black pepper, and cayenne pepper (if using) and continue to cook, stirring occasionally, for another 3 to 5 minutes. Add tomatoes and water or broth, and bring to a boil. Reduce heat and simmer until liquid starts looking cloudy and yellow, about 10 minutes.
Using an immersion blender (or in batches in a countertop blender or food processor) purée about half of the soup until smooth. Whisk in half-and-half and basil. Taste, and adjust seasonings if needed.
Serves 4 to 6.
Robin Donovan and Juliana Gallin are the authors of The Lazy Gourmet: Magnificent Meals Made Easy —a hip, fun, and practical guide to cooking strikingly sophisticated, yet surprisingly simple dishes. With more than 125 delightfully easy recipes, the book proves that anyone—even those short on time, patience, skill, or experience—can cook impressive meals with minimal effort. You can visit the authors’ blog at www.TwoLazyGourmets.com, like them on Facebook, and follow them on Twitter
Tags: corn, Fall meals, Soup, two lazy gourmets
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