Creamy Corn Chowder with Fire Roasted Tomatoes and Dill

Photo credit Olivia Wallace.

Creamy and satisfying, a simple soup to celebrate the bounty of Summer’s harvest. Use fire roasted corn for a double fire roasted effect.

Creamy Corn Chowder with Fire Roasted Tomatoes and Dill

Serves 5-7

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

  • 4 ½ cups water or vegetable stock

  • 1 cup diced yellow onion

  • 1/2 cup sliced celery

  • 4 large cloves garlic

  • 3 cups corn, fresh or frozen organic, divided

  • 3/4 cup cashews, raw, roasted unsalted, or toasted  

  • 1 14.5 ounce can diced organic fire roasted tomatoes or 1 ½ cups chopped fresh tomatoes

  • 1 tablespoon minced fresh dill

  • 1/4 teaspoon crushed red pepper flakes

  • 1/4 teaspoon chipotle powder or ½ teaspoon smoked paprika, optional

  • 1 ½ teaspoons sea salt, or to taste

  • ¼ teaspoon ground black pepper

Directions

  1. Place water in a 2 quart pot over medium high heat. Add the onion, celery, garlic and 2 cups of the corn, and cook for 15 minutes, stirring occasionally. Add the cashews and stir well.

  2. Transfer to a blender and blend until creamy.

  3. Return to the pot. Add the remaining ingredients, including the remaining cup of corn, and stir well before serving.