Corn and tomatoes are coming into season, and cookbook author and television personality Carla Hall (from “The Chew”) has just the recipe.

It’s a colorful corn chowder enlivened ever so lightly with a trio of Mexican flavors — cumin, chili and epazote, a funky and aromatic oregano-like herb. It’s one of the first dishes she made in her first restaurant job at the Henley Park Hotel in Washington, D.C., she writes in her cookbook, “Carla’s Comfort Foods.”

It adjusted her perception of what a corn soup should look like. Up to that point, she hadn’t worked with Mexican flavors, and so thought that corn chowder should be yellow in color. But because the recipe includes tomatoes and chiles, it’s tinted red.

The soup comes together beautifully. Hall’s recipe is vegetarian, but feel free to stir in some chopped leftover cooked chicken.

For a light summer meal, serve it with a leafy green salad and a loaf of really great bread.

mhastings@wsjournal.com

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@mhastingsWSJ

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