Summer Vegetable Corn Chowder with Chive Ricotta
Just because it's summer doesn't mean soup season is over! This light corn chowder is stuffed with summer vegetables and fresh clean flavors, and topped with a dollop of chive-infused ricotta for a hint of indulgence.
Yield: 4-5 servings
  • 2 tbsp butter
  • 1 onion, diced
  • ½ tsp kosher salt, plus more to taste
  • 1½ lb yukon gold potatoes, peeled and cut into ½-inch dice
  • 1 red bell pepper, diced
  • 3 ears corn
  • 5 sprigs of thyme
  • 4 cups vegetable broth
  • 1 cup ricotta
  • ¼ cup chives, minced
  1. In a large pot over medium heat, melt the butter. Add the onions to the pot and saute for 3-4 minutes, or until tender. Add the salt, potatoes, bell pepper and corn kernels to the pot. Saute for 4-5 minutes, stirring frequently.
  2. Add the thyme and vegetable broth to the pot, scraping the bottom of the pot to pull up any brown bits. Bring to a boil and then simmer, covered, for 20 minutes.
  3. Meanwhile, in a small bowl, stir together the ricotta and chives.
  4. Season soup to taste with salt and black pepper. Remove the thyme sprigs before serving. Divide the soup evenly among four bowls and top each with a dollop of ricotta.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at