NYT Classics

Corn, Tomato and Basil Chowder

6 servings


1 hour 30 minutes

total time


6 ears corn, shucked

2 tablespoons unsalted butter

1 large onion, chopped

1 shallot, finely chopped

2 garlic cloves, finely chopped

4 cups chicken broth

1 1/2 teaspoons kosher salt

1 pound waxy potatoes (red or Yukon Gold are good), cut into 1/2-inch cubes

1 pint cherry tomatoes, halved

1/2 teaspoon freshly ground black pepper

1/4 cup chopped fresh basil

Juice of 1/2 lime

Crème fraîche or sour cream, for serving (optional)


Slice corn kernels off cob and place in a bowl. Run back of a knife along each cob to remove additional corn pulp. Add pulp to bowl; reserve cobs.

In a medium soup pot or Dutch oven, melt butter over medium heat. Stir in onion, shallot and garlic. Cook, stirring occasionally, until softened, about 5 minutes.

Add broth, reserved cobs, 1 cup water and 1 teaspoon salt to pot. Bring to a boil over high heat. Immediately reduce heat to medium and simmer for 10 minutes. Add potatoes and simmer until potatoes are tender, about 15 minutes longer. Remove cobs and discard.

Stir in corn kernels and pulp, tomatoes, remaining 1/2 teaspoon salt, and pepper. Simmer for 20 minutes more. Stir in the basil and lime juice. Turn off heat and let soup cool for at least 15 minutes before serving. Serve warm with a dollop of crème fraîche or sour cream, if using.


Serving Size




Total Fat

8 g

Saturated Fat

4 g

Unsaturated Fat

4 g

Trans Fat

0 g




727 mg

Total Carbohydrate

45 g

Dietary Fiber

5 g

Total Sugars

13 g


10 g

6 servings


1 hour 30 minutes

total time
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