What can I say, people: I am on a soup roll! Another ace in the soup pot here: Harvest Corn Chowder. Hearty. Filling. And absolutely delish.
Seriously, I am eating leftovers of this soup as I type this and it is SO good. I may actually have a soup crush on this bowl of yummy goodness.
This little-ditty-of-a-recipe I found on simplebites.net, via pinterest…of course. I made some adaptions, most of which I've just adjusted in the recipe below, but one major one is this: I did not make scratch corn stock for this soup. I used store-bought, organic, vegetable stock. And it worked just fine (better than fine, actually). But if you'd like to make your own corn stock, you can visit simplebites.net for the recipe.
Now, on to another fabulous seasonal soup recipe...
Harvest Corn Chowder (adapted from simple bites.net )
1 tbsp olive oil
1 small sweet onion, chopped
2 small zucchini, chopped
1 small red pepper, chopped
3 fresh sprigs of thyme, leaves removed from stems (about a tbsp of fresh thyme leaves)
2 1/2 to 4 cups vegetable stock (I used 4 cups)
1 cup diced potatoes (or one medium potato, diced)
1 1/2 cups frozen sweet yellow corn, thawed (or fresh corn)
1/2 cup cream (I happened to have some heavy cream on hand, but you could use half-and-half if that's what you have)
1 tsp salt
1/4 tsp black pepper
Peel and dice onion. In 6-8 qt pot, heat olive oil over medium heat and add onion. Cook for about 5 minutes, until transparent and fragrant and just beginning to brown. Meanwhile, slice zucchini into quarters lengthwise and chop. Half, seed and chop the red pepper. Add the zucchini, red pepper and fresh thyme to the onion. Cook for another five minutes or so. Add the vegetable stock and the diced potatoes (I just used a medium size baking potato, washed, skin on and diced…it was more than a cup). Make sure there is enough stock to cover the potatoes. Bring to a boil and simmer for 15 minutes or until potatoes are tender. Add corn, cream, salt and pepper. Simmer for five more minutes.
At this point you may choose to serve it or to puree part of the soup before serving. You can use an immersion blender or ladle about a third of the soup into a blender, puree, then add back to your pot. Just be careful working with hot liquids in your blender. (I did puree about a third of the soup in my blender, but I think it'd be fine either way.) Serve warm with some crusty bread. Recipe serves 6. Leftovers are delicious.
There you have it: another scrumptious fall soup to add to your repertoire. Trust me, it's so good I'm just going to say this now…You're welcome. :-)
Until next time, happy cooking!
Seriously, I am eating leftovers of this soup as I type this and it is SO good. I may actually have a soup crush on this bowl of yummy goodness.
This little-ditty-of-a-recipe I found on simplebites.net, via pinterest…of course. I made some adaptions, most of which I've just adjusted in the recipe below, but one major one is this: I did not make scratch corn stock for this soup. I used store-bought, organic, vegetable stock. And it worked just fine (better than fine, actually). But if you'd like to make your own corn stock, you can visit simplebites.net for the recipe.
Now, on to another fabulous seasonal soup recipe...
 |
| photo from simple bites.net |
Harvest Corn Chowder (adapted from simple bites.net )
1 tbsp olive oil
1 small sweet onion, chopped
2 small zucchini, chopped
1 small red pepper, chopped
3 fresh sprigs of thyme, leaves removed from stems (about a tbsp of fresh thyme leaves)
2 1/2 to 4 cups vegetable stock (I used 4 cups)
1 cup diced potatoes (or one medium potato, diced)
1 1/2 cups frozen sweet yellow corn, thawed (or fresh corn)
1/2 cup cream (I happened to have some heavy cream on hand, but you could use half-and-half if that's what you have)
1 tsp salt
1/4 tsp black pepper
Peel and dice onion. In 6-8 qt pot, heat olive oil over medium heat and add onion. Cook for about 5 minutes, until transparent and fragrant and just beginning to brown. Meanwhile, slice zucchini into quarters lengthwise and chop. Half, seed and chop the red pepper. Add the zucchini, red pepper and fresh thyme to the onion. Cook for another five minutes or so. Add the vegetable stock and the diced potatoes (I just used a medium size baking potato, washed, skin on and diced…it was more than a cup). Make sure there is enough stock to cover the potatoes. Bring to a boil and simmer for 15 minutes or until potatoes are tender. Add corn, cream, salt and pepper. Simmer for five more minutes.
At this point you may choose to serve it or to puree part of the soup before serving. You can use an immersion blender or ladle about a third of the soup into a blender, puree, then add back to your pot. Just be careful working with hot liquids in your blender. (I did puree about a third of the soup in my blender, but I think it'd be fine either way.) Serve warm with some crusty bread. Recipe serves 6. Leftovers are delicious.
There you have it: another scrumptious fall soup to add to your repertoire. Trust me, it's so good I'm just going to say this now…You're welcome. :-)
Until next time, happy cooking!
Comments
Post a Comment