Sweet Basil and Corn Chowder
Author: 
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 bowls
 
Ingredients
  • 1 TBSP olive oil
  • 1 large sweet onion, diced
  • 3 small cloves of garlic, minced *
  • pinch of red pepper flakes, optional
  • 3 C low sodium vegetable or chicken broth
  • 4 large ears of corn, husked, kernels removed, divided
  • 2-3 cups of small, chopped cauliflower florets
  • 1 medium zucchini, shredded
  • 1 C loosely packed, chopped basil
  • ¾ C half n half or dairy free cream
  • ¾ C shredded asiago/parm/pecorino/manchego/ etc.
  • 1 tbsp honey
  • juice of ½ a small lemon
  • salt and pepper, to taste
  • extra basil and cheese, for serving.
  • Crusty bread if you're feeling fancy
Instructions
  1. Heat the olive oil in a medium/large pot over medium-high. Once hot, add the onion and a good pinch of salt.
  2. Cook, stirring occasionally, until translucent, about 5 minutes. add the garlic and red pepper flakes if using, and cook, stirring frequently for 1 more minute.
  3. Add half the corn, all of the cauliflower and all of the broth.Cover pot with a lid and bring to a boil. Once boiling, reduce heat to a simmer for 10 minutes.
  4. Once veggies are soft, either carefully transfer to a blender to blend until smooth (leaving a small opening for the hot air to escape!) or carefully use an immersion blender to blend the soup. It doesn't have to be perfectly smooth.
  5. Return soup to the pot and add in remaining corn and shredded zucchini. Bring to a simmer and allow to cook for 5-7 more minutes, stirring every so often, or until the corn kernels are cooked.
  6. Stir in the basil, cheese, cream, lemon juice and honey.
  7. Add salt and pepper to taste.
  8. Serve warm with crusty bread, extra basil, cheese and a glass of chilled white wine if you're feelin' it.
Notes
I say small cloves of garlic because I have a habit of buying the really big, local bulbs that have the biggest cloves of life. If that's you, too, I don't want you adding 3 of those. That would be WAY TOO MUCH garlic. So 3 small cloves or 2 medium or one honking clove.
Leftovers will keep for 4-5 days or so in the fridge but I feel like things with basil really deteriorate after 3ish days. It's still fine after 4 or 5 but it isn't as delicious. Some things are better fresher.
Recipe by The Pretend Baker | Good Food | Life | Anti Diet at https://www.thepretendbaker.com/sweet-basil-and-corn-chowder/