Employ a combination of straightforward, healthful ingredients when cooking up this Sweet Corn Chowder recipe.
"Soup Night" by Maggie Stuckey features more than 130 mouthwatering recipes, as well as heartfelt anecdotes collected from preexisting soup night groups. In this book, get simple tips and ideas for gathering friends and neighbors on a regular basis for a casual night of soup.
Photo Courtesy Storey Publishing
Soup Night (Storey Publishing, 2013) by Maggie Stuckey provides the perfect soup recipes for building community. Gather friends and neighbors on a regular basis for a casual night of soup and sides—this self-made soup party will have a positive ripple effect. The Sweet Corn Chowder recipe, which uses a combination of straightforward, healthful ingredients, is excerpted from chapter 2, “Fall.”
You can purchase this book from the Mother Earth Living store: Soup Night.
Elizabeth says: Always a favorite potluck recipe…tasty and no strange ingredient surprises! —Recipe from Elizabeth Newland, Civano Soup Supper, Tucson, Arizona.
• 5 bacon strips, diced
• 1 small leek, trimmed and thinly sliced
• 2 teaspoons fresh thyme or winter savory, or 1/2 teaspoon dried
• Salt and freshly ground black pepper
• 2 large russet potatoes, peeled and cubed
• 2 cups milk
• 2 cups cream
• 2 cups corn kernels, fresh or frozen (preferably fresh)
1. Brown the bacon in a large soup pot over medium heat until crisp, 5 to 7 minutes. Drain off all but 2 tablespoons of the bacon fat.
2. Add the leek, thyme, and salt and pepper to taste to the pot and sauté until the leek is softened, about 5 minutes.
3. Stir in the potatoes, milk, and cream, and bring to a gentle simmer over medium heat. Simmer (do not boil) until the potatoes are tender.
4. Add the corn and continue to simmer until the corn is tender, about 4 minutes for fresh or 7 minutes for frozen.
5. Serve hot. SERVES 4 TO 6.
Variations: Elizabeth suggests, “This soup can be dressed up by adding mushrooms or shrimp.” When the corn is tender, stir 1/2 cup sautéed mushrooms or 1 cup cooked shrimp into the soup, bring up to heat, and serve.
Make ahead: Prepare through step 3, but remove from the heat just before the potatoes are completely cooked. Refrigerate. Rewarm at serving time, simmering until the potatoes are totally tender.
For large crowds: This recipe is easily doubled or tripled. To economize, use chopped parsley or chives as garnish in place of the shrimp.
Excerpted from Soup Night (c) Maggie Stuckey, photography (c) Lara Ferroni, used with permission from Storey Publishing. Buy this book from our store: Soup Night.
More than 150 workshops, great deals from more than 200 exhibitors, off-stage demos, inspirational keynotes, and great food!LEARN MORE