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This
delicious September Corn and Potato Chowder recipe and photos were shared with my by Karen Calanchini, Food
Stylist and Photographer, of
Redding, CA.
Karen says, "This soup is so
full of sweetness from the end of summer produce. You have bright
colors, fresh taste, and a healthy comfort food. This is a great
soup served with
Quesadillas made with
Jack cheese, green onion, fresh cilantro, and a drizzle of chipotle
salsa.
More delicious
Soup, Stew, and
Chili Recipes.
September Corn and
Potato Chowder
Recipe Type:
Soup
and Chowder,
Corn,
Potatoes,
Tomatoes
Yields: 4 to 6 servings
Prep time: 20 min
Soup cook time: 30 min
Ingredients:
 2 tablespoons
olive oil
2 shallots, chopped*
1 leek, cleaned and sliced
4
garlic cloves, fine chop
2 to 3 teaspoons fresh thyme
Coarse
salt and freshly-ground
black pepper, to taste
1 cup water
4 cups homemade chicken stock or a good-quality store bought
4 medium-size Yukon Gold
potatoes, unpeeled and cut into bite-size pieces
4 ears grilled
corn, kernels scraped off the cob**
2 large beefsteak
tomatoes, cored, peeled, and cut into bite-size chunks
1 tablespoon red wine vinegar
Garnishes (see below)
* May use a
small onion, if you prefer.
** Learn
How To Grill Corn On The Cob.
Preparation:
 In a Dutch oven or a large soup pot over
medium heat, add olive oil and heat. Add shallots and leeks; sauté for 5 minutes,
stirring often. Add garlic, thyme, salt and pepper, water, and chicken stock; bring to a
simmer.
Add potatoes and cook approximately 15 minutes or until cooked through.
Stir in grilled corn kernels and tomatoes; let simmer until heated through.
Remove from heat and stir in the
vinegar. Place in serving bowls and garnish with sour cream and
herbs of your choice.
Makes 4 to 6
servings.
Garnishes:
Sour cream
Garlic chives, fresh tarragon, or sweet basil
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