Corn and Tomato Chowder Recipe Video
Ingredients
| Onion | 1 Large, diced | |
| Olive oil | 3 Tablespoon | |
| Unsalted butter | 3 Tablespoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| Corn kernels | 3 Cup (48 tbs) | |
| Chicken stock | 6 Cup (96 tbs) (low-salt chicken broth) | |
| Heavy cream | 2 Cup (32 tbs) | |
| Cherry tomatoes | 1 Cup (16 tbs), stemmed | |
| Sweet basil | 2 Tablespoon, chopped | |
| Salt and pepper | 1 Teaspoon (to taste) |
Nutrition Facts
Serving size
Calories 887 Calories from Fat 422
% Daily Value*
Total Fat 48 g73.4%
Saturated Fat 24.1 g120.5%
Trans Fat 0 g
Cholesterol 132.9 mg44.3%
Sodium 755 mg31.5%
Total Carbohydrates 92 g30.5%
Dietary Fiber 19.5 g78%
Sugars 6.2 g
Protein 21 g41.7%
Vitamin A 33% Vitamin C 10.3%
Calcium 8.2% Iron 4.7%
*Based on a 2000 Calorie diet
Directions
1. In a pot on medium high, heat olive oil and butter. Add the onions and saute it for about 2 minutes. Season it with salt and pepper to taste.
2. Pour in the white wine. Mix well and let it simmer for about 3 minutes.
3. Once it starts simmering, add the corn, vegetable stock, mix well and let it simmer for another 2 minutes on medium high.
4. Stir in the heavy cream, cherry tomatoes and mix well. Bring this chowder to a boil for bout 3 - 4 minutes. Lower the heat and let it simmer for 12 minutes, stirring continuously.
5. Stir in the thyme, basil and mix well. Cook this for another 2 minutes and switch off the heat and get ready to serve.
SERVING
6. Serve this corn and tomato chowder hot garnished with basil leaves in a soup bowl.
Editors Review
There is nothing better than a delicious corn and tomato chowder. Watch this excellent video as Chef Maxwell shows us how to prepare chowder with fresh corn, onions, cherry tomatoes and basil. See the video to make this flavorful and healthy chowder for an elegant winter treat.Chef
