Simple Summer Corn Chowder.
Shallots, potatoes, fresh corn cut off the cob and vegetable broth come together in a creamy (yet creamless), lightly sweet and savory soup that is simple to make, yet beautifully elegant at the table. Topped with sliced scallions, fresh basil and crunchy chickpeas, this chowder celebrates all that is summer.
This chowder can be served warm or chilled, depending on your preference and your local weather. Adrian prefers it cold, I prefer it warm. It’s also gluten free, dairy free and vegan, so works well to feed a large crowd of guests, no matter their dietary restrictions.
We’ve been loving fresh corn recently, whether it’s on the cob (grilled or boiled) or sliced and added to fresh salads. We just can’t get enough of it, especially because the season (corn … and summer) is so very short. Lucca eats corn on the cob like a champ and Lexi loves the sweet kernels cut off the cob,
We’ve had cool nights on the Cape, though the days have been warm. So, just like New England Clam Chowder, a warm Simple Summer Corn Chowder is a welcome addition to any dinner, as the dew drops and the temps drop into the chilly 60s. Serve this chowder with a piece of crusty bread or a torn baguette. Or, if you’re gluten free, serve it with your favorite GF rolls/bread or crackers.
Here’s how to make this Simple Summer Corn Chowder:
Simple Summer Corn Chowder
Fresh corn kernels, shallots, potatoes and vegetable broth come together in a savory and slightly sweet summer chowder.
- 1 teaspoon extra virgin olive oil
- 3 shallots thinly sliced
- 2 large white potatoes diced
- 32 oz container organic vegetable broth
- 5 ears corn, kernels reserve kernels from 1 ear
- 1/2 bunch scallions thinly sliced
- 1/4 cup basil thinly slivered
- 1 cup crunchy chickpeas (we used Saffron Road sea salt or falafel flavor)
heat olive oil over medium heat in a large soup pot. Add sliced shallots and sauté 5 minutes until fragrant and softened. Add potatoes and vegetable broth. Bring soup to a boil, then reduce heat and simmer 10 minutes.
Add kernels from 4 cobs and simmer another 10 minutes. Using an immersion blender (and doing so carefully as the soup is HOT), blend soup until smooth. Add kernels from the reserved cob and simmer another 10 minutes. Season with salt and pepper.
Ladle into bowls and top soup with scallions, basil and chickpeas. Serve with a crusty baguette or whole grain roll.
PIN for later:
This post was originally published on July 2nd, 2015. I’ve updated the photos, as it’s one of our family’s favorite recipes.