2 lb. yellow tomatoes, roughly chopped
2 yellow bell peppers, seeded and roughly chopped
3 ears of corn, removed from cob (save a few kernels for garnish)
¼ cup white onion, roughly chopped
2 garlic cloves, smashed
Optional: ¼ jalapeño pepper, (seeded, for texture, not spiciness)
2 teaspoons sea salt (use good-quality salt here - no boxed salt!)
½ cup olive oil
¼ cup sherry vinegar
2 tablespoons freshly squeezed lime juice - from about 1 lime
Sea salt, to taste
Olive oil, cilantro, corn and fresh cracked pepper, to garnish


Combine the yellow tomatoes, bell peppers, corn, onion, garlic and jalapeño pepper in a large bowl. Sprinkle the sea salt over the top and mix well using your hands. Set the bowl aside on your counter for half an hour. (Can be left for up to 4 hours, if needed.)

Working in batches blend in a blender (to your desired consistency) the soup along with the olive oil. 

Stir in the sherry vinegar and lime juice then season to taste with sea salt. This soup can be made up to 3 days in advance. Keep it covered in your fridge until you are ready to serve it.

Recipe and Image from The Endless Meal



3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (about 2 cups)
4 cloves garlic, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounce jar roasted red bell peppers, drained
32 ounces chicken broth (4 cups)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
kosher salt
fresh cracked black pepper
optional: chopped herbs for garnish


Preheat oven to 400 degrees.

Place corn, tomatoes, and garlic on a foil-lined baking sheet.  Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper.  Gently toss with hands and then arrange in an even, flat layer.  Bake for 15-20 minutes or until tomatoes are crinkled and burst.

While vegetables are roasting, heat a stock pot to medium high heat on stove top.  Add remaining one teaspoon olive oil and diced onion.  Saute about 5 minutes, or until tender.  Add roasted bell peppers, chicken broth, smoked paprika and chipotle chili powder.  Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.)

When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan.  (*If desired, reserve a couple spoonfuls of roasted corn for garnish.)  Bring soup to a low simmer and cover.  Simmer for 20 minutes.  Use an immersion blender, or transfer soup to stand blender and puree until smooth. 

Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste.  Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.

Recipe and Image from Our Best Bites



1 Tbsp. butter
2 strips bacon, chopped
1 cup chopped yellow onion, about ½ large onion
2 celery ribs, chopped (1/3 cup)
1 medium carrot, peeled + chopped (1/2 cup)
2 garlic cloves, minced
½ tsp. dried thyme
2 medium (1 lb.) russet potatoes, peeled, diced into ½-inch cubes
4 cups water
1 bay leaf
4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2¾ cup corn)
1 medium zucchini, diced into ½-inch cubes, (1½ cups)
1 cup half and half
salt and fresh ground black pepper
chopped fresh parsley, to garnish
cayenne pepper, to serve, optional


In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.

Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.

Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.

Add zucchini and corn; simmer for additional 8-12 minutes or until the vegetables are completely tender.

Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.
Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.

Recipe and Image from Little Broken



2 Tbs olive oil (or your favorite cooking oil)
1 tsp chili powder
⅛ - ¼ tsp red pepper flakes
1 tsp cumin
1 onion, chopped
2-3 cloves garlic, chopped
4 c fresh or frozen corn kernels
1 poblano pepper, chopped
2 roma tomatoes, seeded and chopped
2 c unsweetened almond milk
½ tsp salt
juice of 1 lime
black pepper to taste
1 tsp agave or maple syrup
½ c water
1 c cilantro leaves, loosely packed


Heat the oil on low in a large nonstick cooking pot. Add the chili powder, red pepper flakes and cumin and let bloom about 5 minutes. While that's happening, chop the onion.

Raise the heat to medium and add the onion. Cook, stirring frequently, about 5 minutes. Chop the garlic as the onion cooks.

Add the garlic and saute 2-3 minutes. Remove from heat if the garlic starts to burn.

Add the corn and saute 5 minutes. If you're using frozen corn, add it frozen.

Chop the poblano and tomatoes while the corn cooks.

Remove about a cup of the mixture to a food processor.

Add the poblano and tomatoes to the cooking pot. Reduce the heat to medium low and stir occasionally.

Process the corn mixture in the food processor about 2 minutes. Add 1 cup of the almond milk and process until smooth. Add it to the cooking pot.

Stir in the other cup of milk, salt, lime juice, pepper, sweetener and water.

Simmer 5-10 minutes to heat through. Taste and adjust seasonings if needed.

Stir in the cilantro leaves just before serving.

Recipe and Image from Eat Healthy Eat Happy