From the depths of the freezer

Tuesday, October 30, 2007

Soup weather has officially arrived here in Philly.  To mark the occasion, I trolled through my freezer full of locally grown produce and settled on the many bags of corn hibernating there.  Corn chowder!  Woohoo!

3 cups of corn kernels (CSA share)
1 large red onion (CSA share)
2 tablespoons butter (Fair Food)
1 tablespoon olive oil
2 cups chicken stock (homemade from a local chicken)
6 new potatoes, cubed (CSA share)
2 cups milk (local)
1 tsp fresh thyme leaves, minced
salt and pepper
1 cup heavy cream

Heat the butter and oil in a large soup pot and sauté the onion until translucent. Add the chicken stock and then the potatoes. Bring this to a boil and then reduce heat and simmer for a couple of minutes.

Now add milk, thyme and pepper. Let this simmer for about 8 minutes until the potatoes are tender.

Add the corn and the heavy cream. Let this simmer for 5 or 6 minutes until the corn kernels are cooked. Depending on how you like your soup, you may want to use an immersion blender to puree a bit of the soup.

Taste and adjust seasonings with salt and pepper.

It was exactly what I wanted on a cold Fall night. Yum!