This sweet basil and corn chowder tastes like summer in every bite. It’s healthy, loaded with fresh summer veggies, comes together in 30 minutes and is gluten free and vegetarian, to boot! It’ll be a new summer favorite!
Happy Hump Day!
Is it just me or is this week flying? I feel like I blinked and it’s Wednesday which is probably why it’s the first time I’m posting this week.
That’s not true. It’s the first time because we haven’t had a single day in the last week that had decent enough weather for me to get photos. I never stopped creating things, I just couldn’t show you. And today I can!
I’m also pulling back on content here for the next little while so I can go full force on fall things. By pulling back I just mean 2 recipes a week instead of 3. It isn’t so much that I don’t have the time to keep up with all the summer recipes AND to be getting ready for fall, it’s that we do literally eat everything that I post here and we can only eat so much. Also, hi, we’re normal people with a budget we have to stick to.
This is also about the time I start to get a leeeetttllleeee tired of summer food and all I want is fall food. I blame it on the cool August mornings and evenings that tell you fall is coming. Yes, yes, it’s still technically July, but we’ve been getting those fall-esque days lately and I’m not hating it, no sir.
But today we still have summer food. We have sweet basil and corn chowder filled with fresh summer veggies, tons of basil and some asiago and cream for good measure. There isnt a lot of cream… just 3/4 cup of half n half. I’m oddly someone who doesn’t love heavy cream in soups. In my coffee? YAS. Poured over berries or banana slices? YAAAASSSS. Whipped? You bet. Just not in soups.
I don’t do excessively creamy soups. I do lightly creamy soups that still pack a good nutritional punch so that it’s both uber pleasurable AND healthy.
What I typically do in my soups to make it creamier without excessive cream is blend half of it. It makes a creamy texture and just the right amount of cream. I also usually throw cauliflower in to the mix which definitely helps in the creamy department but gives the soup extra nutrition while we’re at it.
So basically when we make and eat this sweet corn and basil chowder, we’re just winning all around. Especially when we throw some chilled white wine in to the mix because hi, antioxidants.
Happy Wednesday lovelies! I’ll be back on the weekend with either the most excellent coffee cake… or a breakfast recipe that I’ve been eating everyday for 2 weeks that is so so appropriate for getting ready for back to school. We shall see.
- 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
- Heat the olive oil in a medium/large pot over medium-high. Once hot, add the onion and a good pinch of salt.
- 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.
- 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.
- 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.
- 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.
- Stir in the basil, cheese, cream, lemon juice and honey.
- Add salt and pepper to taste.
- Serve warm with crusty bread, extra basil, cheese and a glass of chilled white wine if you're feelin' it.
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.