Summer Harvest Chowder

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Take advantage of seasonal garden offerings with this summery soup. This recipe requires a bit of prep work, but is super simple to cook and makes a large batch perfect for leftovers or freezing.

Frozen corn can be used, but fresh is highly recommended for maximum flavor. Enjoy with a salad and freshly baked cornbread.

Makes: 8 servings 

Ingredients:

  • 8 cups vegetable stock

  • 2 tbsp olive oil or butter

  • 1 medium yellow onion, diced

  • 2 tsp salt

  • 6 garlic cloves, minced

  • 1/2 tsp cracked pepper

  • 1 tsp dried oregano

  • 1/2 cup chopped basil

  • 4 small red potatoes, diced

  • 3 jalapeno peppers, seeded and minced

  • 2 red peppers, diced

  • 4 cups corn, fresh or frozen

  • 1 cup heavy cream

  • 3 ripe tomatoes, seeded and diced

  • 1/4 cup chopped cilantro

  • Fresh lime juice to taste

Instructions:

  1. Heat the vegetable stock and keep warm while preparing the soup. If using fresh corn, add the stripped cobs to the stock and remove before using.
     

  2. Heat olive oil or butter in a soup pot and sauté onion with 1 tsp salt, until soft and golden.
     

  3. Add garlic, cracked pepper, oregano, and half the basil. Sauté 5 minutes.
     

  4. Stir in potatoes, jalapenos, red pepper, corn and remaining salt. Sauté briefly, then add warm stock and bring to boil.
     

  5. Reduce heat and simmer until the potatoes are tender.
     

  6. Stir in cream and return soup to a light simmer.
     

  7. Add tomatoes, remaining basil and cilantro.
     

  8. Heat through, season to taste.

Source: Rebar Modern Food Cookbook