Summer Harvest Chowder
The end of Summer is near, but looking at my vegetable garden, this is the best time by far! It’s harvest season! And there is absolutely nothing better than cooking with garden fresh vegetables. But even if you don’t grow your own veggies – and let’s face it, not everybody has the time, space or green thumb for that – buying fresh vegetables at your local farmers market is the next best thing and also helps your community. This chowder recipe uses lots of fresh vegetables and makes for a wonderful hearty dinner on those first chilly end-of-summer nights. (If your kids see too many veggies in there, try blending it before serving!)
Recipe type: Soup
Serves: 8 servings
- 8 cups vegetable stock
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 tsp salt
- 6 garlic cloves, minced
- ½ tsp pepper
- 1 tsp dried oregano
- 4 small red potatoes, diced
- 3 jalapeno peppers, diced
- 2 red peppers, diced
- 4 cups corn fresh or frozen (about 7 or 8 ears of corn)
- 3 ripe tomatoes, seeded and diced
- ¼ cup chopped cilantro
- fresh lime juice to taste
- ½ cup chopped basil
- Heat olive oil or butter in a soup pot and saute onion with 1 tsp salt, until soft and golden.
- Add garlic,cracked pepper, oregano and half of the basil; saute 5 minutes.
- Stir in potatoes, jalapenos, red pepper, corn and remaining salt.
- Saute briefly, then add stock to cover and bring to a boil. Reduce heat and simmer until the potatoes are tender.
- Add tomatoes, remaining basil and cilantro. Heat through, season to taste and serve.
From Rebar: Modern Food cookbook