Soup in the Summer? Absolutely! Right now tomatoes and corn are at their peak season so this chowder is full of in-season flavor and veggies! The best part is that this soup can be served either hot or chilled. The corn and tomatoes are roasted in the oven before being added to the soup which creates even sweeter corn and juicier tomatoes, truly accentuating their flavors. The original recipe called for heavy cream, but I substituted with whole milk to lighten up the chowder. Baby new potatoes are added in at the end to add a little more oomph to the veggie based soup. You can substitute any herbs you wish…this recipe called for dill, but I added basil as our basil plan is truly exploding right now! This is the perfect end of summer chowder when the weather at night is just starting to take a slight dip in temperatures! 

Roasted Corn and Tomato Chowder
Serves 4
Summer chowder full of roasted corn and tomatoes and finished with fresh herbs, and baby potatoes. A late season summer soup that can be served hot or chilled.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 3 ears of corn, shucked
  2. 2 cups cherry tomatoes
  3. Extra virgin olive oil
  4. Salt
  5. 1 carrot, diced
  6. 1 onion, diced
  7. 1 celery stalk, diced
  8. 2 garlic cloves, peeled and minced
  9. Pepper
  10. 4 cups chicken or vegetable stock
  11. 1 pound baby new potatoes, cut into 1/2-inch pieces if they are large
  12. 1 cup heavy cream (or whole milk if you want to lighten up the chowder)
  13. 2 tablespoons fresh dill (or basil...your herb preference!)
  14. 2 scallions, thinly sliced
Instructions
  1. Preheat your oven to 400 degrees.
  2. On a sheet pan lined with parchment paper, add corn and tomatoes, then drizzle them with olive oil and a hefty pinch of salt. Roast for 20 to 25 minutes until the corn has caramelized in parts and the tomatoes have slumped, possibly charring a bit.
  3. While the vegetables are roasting sauté the carrot, onion, celery and garlic in a bit of olive oil in a large dutch oven or pot. Add a pinch of salt and a good bit of freshly ground pepper. Cook, stirring occasionally, until vegetables are soft and the onions translucent, about 5 to 7 minutes.
  4. Add the stock and bring pot just to a simmer. Carefully add in the potatoes, then simmer until just tender, about 15 minutes.
  5. Meanwhile, remove tomatoes and corn from oven. Stir cream (or whole milk) into the soup while it simmers. Run a knife down the ear of corn to remove the roasted kernels, then stir into soup. Add tomatoes and dill (or basil). Taste and adjust seasoning as needed.
  6. Serve garnished with more fresh dill (or basil) and sliced scallions.
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