Corn and Basil Chowder

Yields: 4–6 servings (as a side)

Ingredients

• 6 large ears corn, shucked
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 red bell pepper, chopped
• 1 medium potato, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt (plus more to taste)
• 4 cups vegetable broth
• 2 tbsp lemon juice (or to taste)
• 1/2 cup fresh basil, chopped

Instructions

1. Prep the vegetables
   Cut the corn off the cobs. (It helps to snap the cob in half, stand it upright in a large bowl, and slice from top to bottom.) You should have about 4 cups of kernels. Chop the onion, celery, bell pepper, and potato into small pieces, and mince the garlic.

2. Start the soup base
   In a large soup pot, heat the oil over medium heat. Add the onion and cook until lightly browned, about 3 minutes. Add the celery, bell pepper, potato, and garlic; cook for another 2 minutes. Stir in the salt and three-quarters of the corn kernels. Add the broth and simmer until the potatoes are tender, about 10 minutes.

3. Blend for creaminess
   Turn off the heat. Use an immersion blender to blend until creamy and mostly smooth (or carefully transfer to a blender, then return to the pot).

4. Finish the chowder
   Add the remaining corn and the lemon juice, then bring back to a simmer. Remove from heat, stir in the basil, and adjust seasoning with more salt, lemon juice, or basil as needed.

5. Serve
   Ladle into bowls and garnish with extra basil for freshness.

• Recipe