Creamy Corn Chowder with Fresh Basil and Cherry Tomato
Creamy Corn Chowder with Fresh Basil and Cherry Tomato recipe
cut into small dice
fresh, (5 or 6 large ears)
or lowsalt chicken broth
heavy whipping cream
stemmed, and quartered
sweet, firmly packed, fresh, cut into thin strips
In a very large pot, sauté the onion and coriander in the olive oil and butter over moderate heat for 5 minutes, stirring frequently.
Add the wine and cook until the liquid has evaporated a little, about 5 minutes.
Add the corn, chicken stock and cream; bring to a boil over high heat; lower heat slightly and cook at a fast simmer for 20 minutes, stirring frequently.
Add the tomatoes and basil and cook for 2 minutes.
Season with salt and pepper to taste, and serve immediately with extra cream on top if desired.