Corn Chowder with Tomato Raft (Serves 6)
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Why This Chowder Stands Out:
✅ Dairy-free creaminess from blended corn + hemp
✅ Protein boost with hemp seeds + oil
✅ Summer showcase for fresh corn
✅ Restaurant-worthy presentation
Ingredients:
For the Chowder:
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1 tbsp vegetable oil
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1 tbsp minced garlic
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1 large Spanish onion, diced
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2 bay leaves
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15 ears corn (kernels cut off; ~6 cups) (or 4 cups frozen)
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2 medium potatoes, diced
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1 bunch scallions, sliced
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8 cups water or vegetable broth
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1 tsp ground cumin
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1 tbsp fresh parsley, chopped
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1 tbsp dried thyme
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3 tbsp hempseed oil
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½ cup hemp hearts
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Salt + pepper to taste
For the Tomato Raft:
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3 plum tomatoes, halved
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3 tbsp olive oil
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2 garlic cloves, minced
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Salt + pepper to taste
Garnish:
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½ bunch scallions, thinly sliced
Step-by-Step Instructions:
1. Build Flavor Base
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Heat oil in large pot; sauté garlic, onion, and bay leaves until translucent (~5 mins).
2. Simmer Chowder
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Add corn, potatoes, scallions, and water; boil 20 mins until potatoes soften.
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Remove bay leaves.
3. Blend & Finish
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Purée half the soup until coarse; return to pot.
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Stir in cumin, parsley, thyme, hemp hearts.
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Simmer 15 mins; whisk in hempseed oil.
4. Prepare Tomato Raft
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Preheat oven to 350°F (175°C).
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Toss tomato halves with olive oil, garlic, S+P.
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Roast on wire rack 15-20 mins (not 2 mins as original) until caramelized.
5. Serve
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Ladle chowder into bowls.
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Float tomato raft on each.
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Garnish with scallions + extra hemp seeds.
Pro Tips:
🔹 Corn trick: Scrape cobs with spoon after cutting kernels to extract "milk."
🔹 Creamier version: Blend ¼ cup cashews with the soup.
🔹 Make ahead: Chowder tastes better next day!
Health Benefits:
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Corn: Lutein for eye health
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Hemp: Complete protein + omega-3s
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Garlic: Allicin fights infections
Serving Suggestions:
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Summer lunch: With crusty bread
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Elegant starter: Serve in shallow bowls
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Meal prep: Freezes well for 2 months
"Sweet corn and nutty hemp—a match made in soup heaven, with a tomato crown fit for summer royalty." 🌽👑
