Joanne Weir Follow @ChefJoanneWeir

Tomato and Corn Chowder

Tomato and Corn Chowder

Serves 6


3/4 pound baking potatoes, peeled, 1/2-inch dice
1 tablespoon unsalted butter
1 medium yellow onion, minced
3 cups chicken stock
6 medium ears of fresh corn, shucked, kernels removed
1/2 cup heavy cream
4 ripe medium-size red tomatoes, peeled, seeded, chopped, drained
salt and freshly ground pepper
1 tablespoon finely snipped chives


Bring a large saucepan three-quarters full of salted water to a boil.  Add the potatoes and cook until tender, 10 minutes.  Drain and reserve.

Melt 1 tablespoon butter in large soup pot over medium-high heat.  Add the onions and cook, stirring occasionally until soft, 7 minutes.  Add the corn, reserving 1 cup for a garnish, the chicken stock and 4 cups water, and simmer until the corn is very tender and the liquid is reduced by one quarter, 15 minutes.  Puree the mixture in a blender set on high speed until very smooth, 2 to 3 minutes per batch.  Strain through a fine sieve into a clean soup pan.

Add the cream, reserved corn and potatoes.  Season to taste with salt and pepper.  Heat over medium high heat just until hot, 3 to 4 minutes.  Add the tomatoes and cook 1 minute.  Serve immediately garnished with chives.

Shrimp, Tomato and Corn Chowder (Variation)

Use the shrimp broth in place of chicken stock and water as the base of the soup.

1 pound fresh jumbo shrimp
3 cups bottled clam juice or fish stock
1 cup dry white wine
4 fresh thyme sprigs
3 bay leaves

Peel the shrimp and reserve the shells.  Cut each shrimp into two pieces along the spine.  Reserve the shrimp.  Place the shells, clam juice or fish stock, 4 cups water, white wine, thyme sprigs and bay leaves in a soup pot.  Bring to a boil over high heat, reduce to medium low and simmer 20 minutes.  Strain and reserve the shrimp broth.

Proceed with the above recipe.  Add the shrimp with the cream, reserved corn and potatoes.