Chilly Weather = Chowder

posted by Melissa

Potato-Corn Chowder
Adapted from Fields of Greens by Annie Sommerville
Makes 8 to 9 cups.  
Prep and cook time:  1 hour 15 minutes

Chicken stock (Or vegetarian un-chicken stock)
5 ears of corn, shaved, about 5 cups
1 pound of potatoes, cut into small cubes (I used baby dutch yellow potatoes)
Salt and pepper
2 bay leaves (mine were from Linda's garden in Illinois.  Thanks Linda!)

Prepped ingredients.

1 tablespoon unsalted butter
1 tablespoon olive oil
1 large yellow onion, diced
1 teaspoon dried basil
1 tablespoon fresh thyme
4 garlic cloves, minced
1/3 cup dry white wine
3 tablespoons fresh basil, chopped







Warm the stock over medium heat, and when hot to the touch, turn it down and keep it on low.

Shaved corn and potatoes coming to a boil.

Set aside 2 cups of the shaved corn, then place the rest in a soup pot with half the potatoes.  Add 2 cups of stock, ½ teaspoon salt, and a few turns of the pepper mill.  Bring the potatoes and corn to a boil, then reduce heat, cover and simmer until the potatoes begin to fall apart, about 20 to 25 minutes.

Starting the onions with butter and olive oil.

While that is cooking, heat the butter and olive oil in a sauté pan, add the onions, dried herbs, ½ teaspoon salt, and a turn of the pepper mill.  Sauté over medium heat for 5 to 7 minutes, until the onions are soft.  Add the garlic, reserved diced potatoes and reserved corn.  Sauté until the vegetables are tender, another 7 to 10 minutes.

Passing the puree through the food mill.

As the vegetables are cooking, puree the corn and potato mixture from the soup pot in a blender with another 1 to 2 cups of stock.  Set a food will with a medium size disc over your soup pot and pass the puree through the food mill.  Add the remaining stock and bay leaves, and keep warm over low heat.

Sautéing the veggies and wine.

Add the wine to the sauté pan and cook for 1 to 2 minutes or until the pan is almost dry.  Stir the sautéed vegetables into the corn and potato puree and add more salt and pepper to taste.  Cook soup over low hear for 20 minutes.  Stir in the fresh basil just before serving.

Chowder is served, with beets from the garden and kale salad.

Enjoy!

Melissa