Tuesday, June 15, 2010

Soup in Summer?

It cooled down a bit yesterday, and I was craving something spicy and corn-y, so I turned to the time honored tradition of soup.

Soups are wonderful because the wisdom is really true that they only get better the longer they sit in the fridge, and they're also a great way to enjoy a healthy, filling meal that is high in vegetables.

Here is a template for a soup. It's pretty much what I made yesterday:

Spicy Corn and Potato Chowder

2 tablespoons olive oil
2 cans sweet yellow corn
1 can black beans
5 peeled and chopped medium-large potatoes
5 cups good chicken/vegetable stock
1 dried ancho chile, rehydrated and chopped
1 fresh jalapeno chile, chopped
1 onion, chopped
2 cloves garlic, chopped
1-2 carrots, chopped
2 celery stalks, chopped
hot red chile flakes
salt and pepper to taste


sour cream
smoked cheddar cheese
squeeze of lime

Sautee onion, celery, jalapeno, and carrot in olive oil until softened slightly. Add garlic, ancho, and rest of spices to your desirablility. Add in chopped potatoes and toss to coat with spices and herbs. After a minute, add the chicken stock and bring to a boil. Simmer the potatoes for about 15-20 minutes or until soft. Then take about half the soup (mostly potatoes plus a bit of broth) and blend in a blender or food processor, until thick, stirring it back into the pot after. Now you may add the drained corn and beans, reheat slightly, and test for seasonings. Dress this soup up well, it really lends itself to fixins.


1 comment:

  1. This sounds amazing! I was just wondering what to cook for dinner tonight and now my wondering is over. I already have the ingredients at home, too! Can't wait to try it. Thanks for the recipe :)