Tomato Corn Chowder with Parmigiano Reggiano

Alright soup lovers, I have a recipe for you.  And with the latest cool front that has blown into Dallas, you may want to pick up all of these ingredients asap to try it out this weekend!

It is the perfect cozy up under a blanket and watch a movie soup with an incredible amount of flavor. Like knock you in the face, warm delicious flavor.

Earlier this week, I spoke to a representative from a company called Legends from Europe. You’ve probably heard of them, but if not, do check them out. They offer beautiful products with robust, deep flavor that enhance your meals. They are currently holding a recipe contest for bloggers to come up with a recipe using one of their products. The deadline is September 21st, so you should definitely look into entering!

I was assigned Parmigiano Reggiano as my product earlier this week. Immediately I started brainstorming different ways to use this cheese. The flavor can vary depending on the season and what the cows have been fed (I learned all this from the Legend from Europe page, so thank them for that informational tidbit), so I knew that I would have to buy the product to taste it before I could fully develop a recipe.

Once I got my hands on the Parmigiano Reggiano and sampled a bit, I knew the salty creaminess would be perfect in a chowder.  And off to work I went!

I think I am in love.

Homemade Parmigiano Reggiano sandwich croutons were the absolute perfect topping to this chowder.  Of course it proved difficult getting them on top of the soup, as I could not stop popping them in my mouth.

Do yourself a favor and make an extra sandwich or two, or five. You want to make sure you have enough for the soup. Ignore me if you are able to exhibit any type of self control. I have a few redeeming qualities; sadly, self control is not one of them.

What I lack in self control, I make up for in quantity. And my ability to share.

This recipe can serve two for three or four days. Or, you can invite your friends over and have a little chowder party and feed them. They will love you, especially if it is cold out!

The chowder is extremely easy to make. You just have to allow yourself a little bit of time to roast the vegetables. You can take the approach I used for preparation:

5:30: Chop vegetables, put in oven for 30 minutes

5:31: Begin new load of laundry, fold clean load  Scroll through Pinterest for 30 minutes

6:00 Remove veggies from the oven, place corn in the oven to roast for 10 minutes

6:01: Back on track, folding laundry  Shop the sale a, think about how I should be doing yoga.

6:10: Remove corn from the oven, set aside to cool.

6:11: Go upstairs, start dryer over so the clean, now wrinkled, dry clothes magically become unwrinkled.

6:12: Continue the chowder making process.

See what happened there? Thanks to my procrastination I ended up with a laundry list (ha, quite the pun) of crafts I need to make for the wedding as well as $80 poorer thanks to Lulu.

Maybe don’t follow my schedule. But do make this chowder!

Tomato Corn Chowder with Parmigiano Reggiano

6 - 8
A hearty corn chowder loaded with flavor!
  • 3 roma tomatoes, chopped
  • 10 - 15 grape tomatoes, chopped in half
  • 1 red bell pepper, chopped
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 5 ears of corn, kernels removed
  • Dash of salt
  • Dash of pepper
  • 2 tbsp butter
  • 1 white onion, chopped
  • 3 cups chicken stock
  • 1 4-ounce can diced green chiles
  • ¾ cup half & half
  • 2 tbsp salt
  • 1 tsp pepper
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp red chile flakes
  • Juice from one lime
  • ¾ cup Parmigiano Reggiano
For the croutons
  • 8 slices crust white bread
  • 1 cup Parmigiano Reggiano
  • 4 tbsp softened butter
  1. Preheat oven to 375 degrees.
  2. Arrange tomatoes, bell pepper, shallot, and garlic on a oven sheet. Sprinkle with salt and pepper and roast for 30 minutes. Remove from oven and set aside.
  3. Arrange corn kernels on the same oven sheet. Sprinkle with salt and pepper and roast for 10 minutes.
  4. In a large soup pot over medium high heat, add butter and onion. Saute for 5 minutes, add in all the roasted vegetables, corn, chicken stock, and green chiles. Bring to a boil (about ten minutes), then reduce to a simmer. Using an immersion blender, puree the vegetables until they are no longer chunky.
  5. Add in half & half, salt, pepper, cumin, garlic powder, red chile flakes, lime juice, and Parmigiano Reggiano. Stir together and let simmer for twenty minutes. Adjust seasonings to taste.
  6. To make the croutons, butter both sides of the 8 pieces of bread. Sprinkle a heavy portion of cheese onto one side of 4 pieces, then sandwich with another piece. Place on the oven sheet you used for the vegetables and broil on high for 3 or 4 minutes, until cheese is melted and bread is brown.
  7. Chop sandwich into pieces.
  8. Serve soup in large bowls and place 5 or 6 large pieces of the croutons over top.

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