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.

No ratings yet

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

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.

Tried this recipe?Let us know how it was!