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Corn-Tomato Chowder with Cucumber Relish


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  • 5 ears corn, shucked
  • 4 slices bacon
  • 4 T butter
  • 1 onion, chopped
  • Pinch of salt
  • 2 C tomatoes, chopped
  • 1 t salt
  • 1 cucumber, peeled and diced
  • 2 T mint or basil, chopped
  • 1 T olive oil
  • 1/8 t each salt and pepper


Preparation time 30mins
Cooking time 55mins


Step 1

In a pot, bring 2 quarts water to a boil. Add 5 ears of corn and cook over medium-high heat until tender, 4 minutes. Transfer corn to a large bowl and once cool, cut kernels from cobs and return cobs to pot. Simmer over medium heat until water reduces by half, 25 minutes. discard cobs.
Meanwhile, in a large skillet, cook 4 slices bacon over medium heat until crisp, 3 minutes per side. Drain, crumble, and set aside. Pour off bacon fat and melt 4 tablespoons butter in skillet over medium heat. Add chopped onion and pinch of salt and cook until soft, 8 minutes, then add to the pot of water along with corn kernels, 2 cups chopped tomatoes, and 1 teaspoon salt. simmer until tender, 15 minutes.
Working in batches, puree soup in a blender (filling it only halfway).
In a bowl, combine 1 cup peeled and diced cucumber, 2 tablespoons chopped mint or basil, 1 tablespoon olive oil, and 1/3 teaspoon each salt and pepper.
Ladle soup into bowls, top with cucumber relish and bacon, and serve.


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