Summer vegetable chowder

Chowders are typically made with seafood or corn, cooked with potatoes and onions and either cream or tomatoes. This concoction is a hybrid. It does center around the sweetness of fresh corn, but it’s also chock-full of other vegetables, making for a hearty and satisfying meal. I often add chicken, and I start with bacon when I’m not cooking for vegetarians. Roasted poblano peppers provide a warm undertone, but you can use green chilies instead for a brighter note. It’s a versatile and forgiving recipe.

   

Ingredients
  • 2-4 ears of fresh corn
  • bacon or olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 12 oz. mushrooms, cleaned and thickly sliced
  • 3-5 cloves garlic, chopped
  • 2 poblano (pasilla) peppers, roasted, skins and seeds removed, and diced — and/or 1-2 cans of diced green chilies
  • 3 small zucchini, diced
  • 1 lb. waxy potatoes, diced
  • 1 12 oz. can diced tomatoes
  • 1 1/2 cups edamame, frozen and uncooked
  • 2-3 sprigs fresh thyme
  • 1-2 tsp. cumin
  • 1-2 tsp. smoked paprika
  • salt and pepper to taste
  • chicken or vegetable stock
  • boneless chicken breast, cut into bite-sized pieces and sautéed till just done (optional)
  • 1 cup heavy or light cream or coconut milk
  • fresh cilantro, chopped (optional)
Preparation
  1. Slice the kernels from the corncobs; scrape the cobs and set the corn aside.
  2. Place the corncobs in a pot and cover with water. Bring to a boil. Turn down to a simmer and let cook for about an hour, till the liquid is flavorful and significantly reduced. Discard the cobs.
  3. Meanwhile, in a large soup pot, fry the bacon till it renders its fat. Remove the meat from the pan. (Or heat the olive oil.)
  4. In the same pan, sauté the vegetables together, beginning with the onions, celery, and peppers, then adding mushrooms, garlic, and zucchini. When they have begun to soften, mix in the potatoes, tomatoes and corn. Add the fresh thyme.
  5. Turn off the heat and season with cumin and smoked paprika, salt and pepper.
  6. Add the corn stock; then add enough additional stock to bring the soup to the desired consistency.
  7. Bring the soup to a boil, add the edamame, and then turn down heat and let simmer until the veggies are done to desired softness, about 5-10 minutes.
  8. Add the chicken, if using, and simmer a couple minutes longer.
  9. Turn off the heat and add the cream or coconut milk.
  10. Adjust seasoning, and serve. Garnish with cilantro, if desired.

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