Autumn Corn Chowder
It seems somehow fitting that as soon as I decide I want to dive into soups and stews on the blog, the temperature should rise to an unseasonable 80 degrees.
Seriously, why can’t I catch a break here?
IT’S TIME FOR AUTUMN, SUMMER. STOP BEING A JERK AND GET OFF THE STAGE. YOU HAD YOUR TURN.
I play favorites with my seasons; I’m not ashamed to admit it.
But we are going to pretend that it is actually the temperature it should be in October, and that we all desperately desire comforting and cozy soups and stews.
I’ve always heard the soups are infinitely more affordable if you make big batches of them yourself, and since Campbells’ seems to think $2.50 for a can of soup is not highway robbery, I thought I’d see if this rumor of affordable homemade soup was true.
Also, I really don’t know how to make soup.
Please don’t gawk at me: soup sounds easy but good soup can be inifintely more complex. To deglaze or not deglaze? What kind of broth? Do you include wine? How should you cook all the pieces of the puzzle before putting it together?!
See? Soup can be very stressful.
The good news is, I found a simple, sumptuous recipe to get myself comfortable in the soup zone. This Corn Chowder from Aimee of Simple Bites is creamy without being heavy, and full of hearty vegetables.
Not only does she create amazing soups to share with her readers, she even has posts on how to make soup from scratch!
I love when bloggers share their infinite wisdom with me: who better to teach me the magic of soup than fellow cooks and bloggers?
Though I absolutely adored this soup, I have to say I don’t think it came out that much more affordable than those canned versions. True, I did buy my ingredients at the farmers’ market (which can sometimes run a little pricey) but still, I didn’t find it to save me a whole lot of money.
What it did save me, though, was a huge amount of salt and preservatives, and I had a say in what ingredients/flavors should be the center of the soup.
That is a huge advantage: I often find the canned versions of corn chowder to either be ridiculously salty, or ridiculously bland despite the thousands of mgs of sodium listed on the side. Here, I decided how much salt to add, and I could add spices or ingredients as needed to ensure I ended up with the perfect corn chowder.
You can’t put a price on that! Well, I bet you can, but I won’t.
I’ll be back Monday with more comforting soup recipes to share; hopefully by then the temperatures will have dropped to their proper places.
Autumn Corn Chowder
Barely Adapted from Simple Bites
- 2 small onions, chopped
- 1 red bell pepper, de-veined, de-seeded, and diced
- 2 small zucchini (one yellow, one green if you can!)diced
- 1 1/2 cups peeled and diced potatoes
- 4 cups chicken stock
- 1 tsp dried thyme
- 1 1/2 cups fresh corn kernels
- 1/2 cup cream
- salt and pepper, to taste
- Heat oil in a large dutch oven over medium-high heat. Add onions and cook for 5 minutes, or until softened. Add peppers and zucchini and cook for an additional 5 minutes.
- Add potatoes, chicken stock, and thyme to the pot; bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in corn kernels, cream, salt, and pepper, and simmer for a final 5 minutes before serving.
All Photos, Recipes (Unless Otherwise Specified) And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain