Summer Corn and Basil Chowder

Onions, red pepper, carrots and fresh corn is simmered in broth flavored with corn cobs and combined with creamy cheese. This Summer Corn and Basil Chowder uses corn on the cob and fresh basil to capture the fresh essence of Summer in a hearty, healthy and delicious chowder.

Variations of Summer Corn and Basil Chowder

This sweet corn chowder is versatile. It’s already vegetarian and gluten-free but to accommodate other diets I’ve provided a few suggestions.

• For added protein, try adding a few peeled and deveined shrimp directly to the broth during the last couple of minutes of cook time. They’ll cook directly in the broth so no extra pans or cooking utensils are required. Easy peasy.
• To make this chowder vegan or dairy-free be sure to use oil instead of butter to sauté the vegetables. Substitute the cream cheese for a can of unsweetened coconut milk.
• Prefer extra veggies? Try adding zucchini sautéed along with the onions, peppers and carrots or a handful of halved cherry tomatoes which you can add to the soup along with the broth and potatoes so they have time to soften in the soup.

Make Summer Corn and Basil Chowder in the slow cooker/crock pot

• If your slow cooker/crock pot has a sauté setting, sauté the onion, red pepper and carrots directly in the slow cooker for 5-6 minutes or until they begin to soften. If your crock pot doesn’t have a sauté setting, you’ll need to sauté the vegetables on the stovetop and transfer them to the crock pot once they begin to soften.
• While the vegetables sauté, use a knife to scarp the corn off the cob. Do not throw the cobs away.
• Add the broth, potatoes and cobs from the corn to the slow cooker.
• Slow cook on low for 5-6 hours or on high for 3-4 hours.
• During the last 30 minutes of cook time, remove the corn cobs. Add the corn kernels and the cream cheese to the chowder.
• Stir until combined. Add fresh basil to each serving bowl.

Looking for more tasty Summer recipes? 2 Sisters has your covered!

• Sweet Heat Pasta Salad
• Baked Banana Upside Down Pancake
• Instant Pot Loaded Baked Potato Salad
• Pineapple Upside Down Pancakes

Ingredients in Summer Corn and Basil Chowder

• 2 tablespoons oil or butter. If you’re making chowder vegan, use oil instead of butter.
• 1 onion, diced
• 1 small red bell pepper, chopped
• 1 cup shredded carrots. I buy bags of pre-shredded carrots to keep it nice and easy. I use them on salads and in wraps too!
• 4 cups vegetable broth or chicken broth. My favorite is Better than Bouillon Seasoned Vegetable Base.
• 4 ears of corn
• 1 lb red potatoes, chopped into 1/2 inch cubes. Russet and Yukon Gold will also taste great in this chowder.
• 1/2 teaspoon salt. Add more to taste.
• 1/4 teaspoon black pepper.
• 8 ounces cream cheese. Full fat cream cheese is best. Substitute the cream cheese for a 13.5 ounce can of unsweetened coconut milk to make this chowder vegan.
• 1/2 cup fresh basil leaves, sliced thin or chopped

How to make Summer Corn and Basil Chowder

• Sauté the onions, red bell peppers and the carrots in butter or oil in a large soup pot or dutch oven for 5-6 minutes or until they begin to soften.
• While the vegetables sauté, use a sharp knife to scrap the corn off the cobs. Set the corn kernels aside.
• Once the vegetables have sautéed, add the broth, the potatoes and the corn cobs to the soup.

• Bring to a boil, reduce to medium heat and simmer on medium for 25 minutes or until the potatoes are tender.
• Remove the corn cobs and add the cream cheese (or unsweetened coconut milk) to the soup. Stir with a whisk until thoroughly combined. Simmer on low for 5 minutes. Add salt and black pepper to taste.
• Serve with fresh basil sprinkled on top.

Summer Corn and Basil Chowder

Summer Corn and Basil Chowder uses corn on the cob and fresh basil to capture the fresh essence of Summer in a hearty, healthy and delicious chowder.

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Ingredients

  

• 2 tablespoons oil or butter Use oil to make this chowder vegan.
• 1 medium onion diced
• 1 small red bell pepper chopped
• 1 cup shredded carrots
• 4 cups vegetable or chicken broth My favorite is Better than Bouillon Seasoned Vegetable Base.
• 4 ears of corn
• 1 lb red potatoes chopped into 1/2 inch cubes. Russet and Yukon Gold will also taste great in this chowder.
• ½ teaspoon Salt This will vary depending on the type of broth used so add more or less salt, to taste.
• ¼ teaspoon black pepper
• 8 ounces cream cheese Full fat is best. To make this chowder vegan, substitute the cream cheese for a 13.5 ounce can of coconut milk.
• ½ cup fresh basil leaves sliced into thin strips or chopped

Instructions

 

• Sauté the onions, red bell pepper and the carrots in butter or oil, in a large soup pot for 5-6 minutes or until they begin to soften.
• While the vegetables sauté, use a sharp knife to scrap the corn off the cobs. Set the corn kernels aside.
• Once the vegetables have sautéed, add the broth, the potatoes and the corn cobs to the soup.
• Bring to a boil, reduce to medium heat and simmer on medium for 25 minutes or until the potatoes are tender.
• Remove the corn cobs from the chowder and add the corn kernels and the cream cheese (or the can of unsweetened coconut milk) to the soup. Stir with a whisk until thoroughly combined. Simmer on low for about 5 minutes or until the corn kernels are cooked. Add the salt and black pepper. Taste and add more salt if necessary.
• Serve with fresh basil sprinkled on top.

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