A colorful, flavorful, chowder-style, summertime soup. For best results use garden-fresh, super-sweet tomatoes.
Course Soups and Stews
Servings 4- 6
Author Robin Donovan
Ingredients
2tablespoonsolive oil
1large onion
1large clove garlicminced
3cupsfresh corn kernelsfrom about 4 cobs
1red bell pepper
½teaspoonsalt
½teaspooncoarsely ground black pepper
1/8 - ¼teaspooncayenne pepperoptional
1poundsweet tomatoeschopped
3cupswater or vegetable broth
1cuphalf-and-half
¼cupchopped fresh basil leaves
Instructions
In a stockpot, heat oil over medium-high heat. When oil is hot but not smoking, add onion and garlic and stir until onions are soft and translucent, 5 to 7 minutes.
Add corn, bell pepper, salt, black pepper, and cayenne pepper (if using) and continue to cook, stirring occasionally, for another 3 to 5 minutes.
Add tomatoes and water or broth, and bring to a boil. Reduce heat and simmer until liquid starts looking cloudy and yellow, about 10 minutes.
Using an immersion blender (or in batches in a countertop blender or food processor) purée about half of the soup until smooth.