Smoked Tomato and Corn Chowder with Crispy Shallots
A creamy, hearty chowder infused with smoky tomato depth and sweet corn, topped with golden shallot crisps. This american-inspired soups ready in about 65 minutes pairs diced heirloom tomatoes, smoked paprika, fresh corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, diced heirloom tomatoes
- 1 tsp smoked paprika
- 2 cups fresh corn kernels
- 1/2 cup, finely chopped onion
- 1/4 cup, finely chopped celery
- 3 tbsp all-purpose flour
- 4 cups chicken stock
- 1/2 cup heavy cream
- 1, thinly sliced shallot
- 2 tbsp vegetable oil
- 1 tsp, chopped fresh thyme
Instructions
- Step 1: Heat vegetable oil in a large pot over medium heat. Add chopped onion and celery, sautéing until softened (about 5 minutes).
- Step 2: Stir in diced tomatoes, smoked paprika, and corn kernels. Cook for 5 minutes until tomatoes release juices and soften.
- Step 3: Whisk flour into the tomato mixture until no lumps remain, then slowly pour in chicken stock while stirring constantly. Bring to a gentle simmer and cook for 15 minutes.
- Step 4: Stir in heavy cream and fresh thyme, then reduce heat to low. Simmer uncovered for 10 minutes until slightly thickened.
- Step 5: Meanwhile, heat 1 tbsp oil in a small skillet over medium-high heat. Fry sliced shallot until golden brown and crispy (about 2 minutes), then drain on paper towels.
- Step 6: Ladle chowder into bowls and top with crispy shallots before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Tomato and Corn Chowder with Crispy Shallots take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Tomato and Corn Chowder with Crispy Shallots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced heirloom tomatoes from drying out.
Can I substitute ingredients in Smoked Tomato and Corn Chowder with Crispy Shallots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Tomato and Corn Chowder with Crispy Shallots for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Tomato and Corn Chowder with Crispy Shallots?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
