Food Geek Friday: Summer Chowder
Fall is tricky for this Texas gal. It's my absolute favorite season. I love the colors, flavors, and textures that come with it. Fall squashes, which I love, arrive at the farmers market. Food takes on more warming spices. Clothing gets cozier. And the best part is the cooler weather after months of searing heat. The downfall here is that often that searing heat lasts until October-ish. It's hard to get jazzed about knee-high boots with sweater dresses when the weather still screams flip-flops and shorts. The question becomes indulge in fall when it feels like it or when the calendar says so?
I regularly vote when the calendar says so because I want to indulge in as much fall as I can.
I concocted this soup about a month or so ago when we had an unseasonably cool and rainy streak. Just prior to that I had been on a yoga retreat that reminded me that even in the heat of summer, a great soup can be perfectly comforting. On my way home from the retreat I stopped at a roadside farm stand and picked up a BUNCH of just-picked veggies. When I saw it was going to rain, I knew I wanted to make some soup. This particular "recipe" was concocted when I was mid-prep for a corn chowder and ended up not having enough corn. Since I wasn't exactly working from a recipe to begin with, it was pretty easy to toss other ingredients in for a complete dish.
Even though I originally concocted this a while ago, its combination of summer veg with a comforting fall soup makes it a fantastic option to straddle the "calendar vs. cool weather" fall in Texas dilemma.
And if you live somewhere that's already starting to cool off and have a proper fall, consider me officially jealous.
Note: Since I just tossed things together, I don't have specific measurements. Have fun. Be bold. Use good judgement. If you make alterations that turned out great, let us know in the comments below!
- mirepoix (diced onion, celery, and carrots. I used a pre-chopped mix from the grocery store. Sometimes called "soup starter.")
- chopped garlic
- butter (or other fat of choice with high smoke point)
- fresh corn sliced off the cob
- potatoes, chopped into bite-sized pieces
- broth of choice (chicken or veggie are best options)
- cream (I used regular dairy. Coconut cream or cashew cream should work as well. We're going for the creamy texture here.)
- dry white wine
- salt and pepper to taste
- In large pot, melt butter over medium heat. Add in mirepoix. Cook until onions are almost translucent. Add in garlic and cook all until fragrant - a couple of minutes.
- Add in broth, white wine, and cream. (I tend to work with a 3-2-1 proportions - ex: 1 cup broth, 1/2 cup wine, 1/4 cup cream. Play around with it until you like the flavor.) Also add in potatoes. Bring to a boil. Then reduce to a simmer and cook until potatoes are a couple of minutes from done.
- Add in corn and cook until finished. I only cook for a couple of minutes because I want to heat up the corn while leaving the crunch.
- Ladle into bowls and enjoy!
Variations: I topped mine with some cheddar. It's also great with bacon. This would also be good with some cooked shrimp.