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Corn & Tomato Chowder

4.5 based on 2 reviews





Hearty Corn and Tomato Chowder makes the perfect lunch and dinner recipe on a cold day. Top each bowl with avocado slices, lime juice, and fresh cilantro!


  • 2 ears of sweet corn (approximately 1 1/2 cups)
  • 1 Tbsp olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 large yukon gold potato, cubed
  • 1 cup cherry tomatoes, halved
  • 2 cups chicken or vegetable stock
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 cup heavy cream, warmed slightly
  • cilantro, avocado, lime juice for garnish


Start by removing the corn kernels from the cob by holding the cob straight up on a baking sheet, and running the knife between the stalk and kernel and letting the kernels fall onto the baking sheet. Add olive oil to a 3qt saucepan on medium-high heat. Saute onion and garlic until translucent. Add potatoes, corn and tomatoes and cook 8-10 minutes. Add stock and spices and let simmer for 30 minutes or until potatoes are tender. Remove from heat and allow to cool slightly, then add cream. Using an immersion blender or heat-safe blender, puree to desired consistency, depending on whether you prefer a fine puree or a thicker, chunkier soup. Serve with a garnish of cilantro leaves, avocado slices and a squeeze of lime juice.

Read Recipe Reviews

    This was an excellent soup. My Jersey corn made it a little too sweet, but the southwest flavors were superb.

    I made this last night and it was excellent. The only changes I made were to add kosher salt and pepper. I only gave it 4 stars because although I used 3 ears of fresh corn, this recipe cooks up and really was just enough for my husband and I for dinner. To make this for a family you would need to use a lot more ingredients, because a cup wont really due with a soup like this, its so good everyone will want a full bowl

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