This corn chowder, sweet as candy, is becoming one of our favorites. It’s easy to make, and the taste of fresh corn and fresh-torn basil make it all worthwhile. I took my inspiration from the Thug Kitchen cookbook, and changed the language, because anybody who’s familiar with the cookbook knows it isn’t blog appropriate!
- 2 teaspoons olive oil
- 6 large ears of corn, shucked with the kernels cut off (you should get about 4 cups of kernels)
- 1/2 yellow onion, diced finely
- 2 ribs celery, diced finely
- 1 red bell pepper, diced finely
- 1 medium russet potato, diced finely
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 4 cups vegetable broth
- 2 tablespoons lemon juice
- 1/4 cup fresh basil leaves, torn
Heat the oil in a large soup pot over medium heat. Add the onion and cook until translucent and starting to brown, about 3 minutes. Add the celery, bell pepper, potato, and garlic and cook for about 2 minutes more. Add the salt and 3 cups of the corn kernels and stir. Add the broth and let it all simmer for about 10 minutes, until the potato is tender.
Turn off the heat. Using an immersion blender or a regular blender, purée the soup until you it is nice and creamy. If you used a regular blender, put the soup back in the pot and reheat slowly. Add the rest of the corn and the lemon juice. Bring back to a slow simmer. Turn off the heat, add the torn basil, and taste. Adjust the seasonings. Serve with fresh basil.