Vegetarian Soup Cuisine: chowders

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Two chowders:

 

Roasted Sweet Corn And Sweet Potato Chowder

Santa Fe Chile, Corn, And Squash Chowder

 

* Exported from MasterCook *

 

Roasted Sweet Corn And Sweet Potato Chowder

 

Recipe By : Vegetarian Soup Cuisine by Jay Solomon, page 208

Serving Size : 8 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 ears corn-on-the-cob -- unshucked

1 tablespoon canola oil

1 medium yellow onion -- diced

1 red or green bell pepper -- seeded and diced

1 cup sliced celery

2 cloves garlic -- minced

6 cups water

4 cups diced sweet potatoes

2 teaspoons dried oregano

1 teaspoon salt

1 1/2 teaspoons dried thyme leaves

1/2 teaspoon ground black pepper

1 1/2 cups whole or lowfat milk

2 tablespoons chopped fresh parsley -- up to 3

 

The sight of corn-on-the-cob roasting on the grill could be the universal

symbol for summer. I like to barbecue extra ears of corn and make soup

with the leftovers the following day. This is yet another healthful

rendition of chowder. " Chowder " is from the French word chandiere, a large

cauldron or kettle.

 

Soak the corn in a large pot or pail of water for 15 to 20 minutes. Drain

and shake off any excess water.

 

Preheat the grill until the coals are ashen gray to white. Place the corn

on the grill and cook for 15 minutes, turning every 4 minutes or so. When

the husks are slightly charred, remove from the heat and let cool

slightly. Shuck the corn and rinse the ears under running water. With a

sharp knife cut the corn kernels off the cob. Refrigerate the corn until

ready to use.

 

In a large saucepan heat the oil. Add the onion, bell pepper, celery, and

garlic, and saute for 5 to 7 minutes. Add the water, sweet potatoes, and

dried seasonings, and bring to a simmer. Cook for 15 minutes over low

heat, stirring occasionally.

 

Stir in the corn and cook for 10 to 15 minutes more. Stir in the milk and

parsley, and return to a gentle simmer. To thicken, ladle 1 or 2 cups of

the soup into a food processor fitted with a steel blade or a blender and

process until smooth. Return the puree to the soup and restore to a simmer.

 

Ladle the chowder into bowls and serve hot.

 

Yield: 8 servings

 

Soup Tips: If in season, add one or two roasted poblano or New Mexico

chiles (seeded and diced) to the chowder for a piquant nuance.

 

 

 

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* Exported from MasterCook *

 

Santa Fe Chile, Corn, And Squash Chowder

 

Recipe By : Vegetarian Soup Cuisine by Jay Solomon, page 42

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 medium yellow onion -- diced

1 red bell pepper -- seeded and diced

1 large celery stalk -- chopped

2 cloves garlic -- minced, up to 3

1 roasted New Mexico red chiles -- peeled (1 to 2)

seeded -- and chopped

6 cups water or vegetable stock

4 cups peeled and diced butternut squash

1 1/2 tablespoons dried parsley

2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cups corn kernels -- fresh or frozen

2 tablespoons chopped fresh cilantro

3 chopped scallions -- (3 to 4)

for garnish

 

After visiting Santa Fe, my appreciation for Southwestern cuisine was

stoked to a full-fledged passion. I gained a better understanding of

native squash, beans, corn, cilantro, and other humble staples. Most of

all, I discovered the thrills of cooking with New Mexico chiles, the

slender pods with a fruity resonance and entrancing, mesmerizing heat.

 

In a large saucepan heat the oil. Add the onion, bell pepper, celery,

garlic, and New Mexico chile(s), and saute for about 5 minutes. Add the

water, squash, and seasonings except the cilantro), and cook over

medium-low heat for about 20 minutes, stirring occasionally, until the

squash is tender.

 

Stir in the corn and return to a simmer; cook for 10 to 15 minutes more,

stirring occasionally. Stir in the cilantro.

 

Remove from the heat and let stand for several minutes before serving. To

thicken, mash the squash against the side of the pan with the back of a spoon.

 

Ladle the soup into bowls and sprinkle the scallions over the top.

 

Yield: 8 servings

 

Soup Tips ; New Mexico chiles are available on a limited seasonal

basis. While there is no real substitute, a jalapeno or poblano chile may

also be used in the soup.

 

 

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