Corn Chowder

This summer I have definitely been obsessed with CORN- from Corn Muffins, Blue Corn Muffins, Corn Salad and now Corn Chowder. I think it is perfect timing as we are entering the transition period between summer and fall.  Also I was just in Denver earlier this week and it was 45 degrees definitely would have enjoyed this chowder I had made over the weekend!

5 ears of Corn (corn cut off from ears)
1 Red Bell Pepper (chopped into ¼ inch cubes)
2 medium Onions (chopped into ¼ -1/2 inch cubes)
2 small Leeks (sliced thinly)
1 Cup of Chopped Celery
1 Russet Potato (Peeled and cubed in ½ inch cubes)
6 Slices of Bacon
4 Sprigs of Fresh Thyme
2 Tablespoons of Butter
1 Tablespoon of Olive Oil
2 Cups of Milk
3 Cups of Vegetable Stock
Salt and Pepper to taste

In a fying pan cook the bacon. Remove and pat bacon dry and chop. Remove  1 tablespoon of the bacon grease from the frying pan in place it in the pot and add two tablespoons of butter. Sauté the Onions, leeks, and celery for about five minutes.  In two other separate pots cook the corn and potatoes- drain and set aside. Add Peppers to onions and sauté for about two minutes, followed by the potatoes, corn, and bacon. Pour stalk and milk with thyme and let simmer on low heat for about 20-30 minutes. I think it taste best when you let it stand for a while to let all the flavors combined with one another.

Posted by Patty in Recipes, Soup. No comments »

Carrot Dill Soup Shooters

I have to admit, from my event last week this idea was my favorite. When I was buying napkins, I saw these plastic shooters and thought it would be really fun if people had shots of soup. Also it is very simple to prepare and serve a large quantity of individual shots. I think these would work best if they were passed rather than sitting on a table. This is a great way to serve something really warm in the winter. But they would also work in the summer using a chilled soup.

Soup
1/4 Cup (1/4 stick) unsalted butter
5 large carrots, thinly sliced
1 large onion, chopped
1 1/4 teaspoons dill seeds/ or dill weed
4 cups chicken broth

Pesto
1 cup packed coarsely chopped fresh dill
2 tablespoons pine nuts
2 tablespoons olive oil

Melt butter in large saucepan over medium heat. Add carrots, onion and dill seeds and saute until onion is soft, about 10 minutes. Add chicken broth and bring to boil. Reduce heat and simmer, about 35 minutes. Remove from heat and puree the soup in a blender. Season to taste with salt and pepper.
Combine fresh dill, pine nuts, and olive oil in blender. Blend until well blended- mushy.
Pour a shot of soup with a dollop of pesto on top!

Posted by Patty in Appetizers, Recipes, Soup. 6 Comments »

Soup Notes

It is getting colder which mean soup season is back again. Here are a few reminders next time you have a bowl of soup in front of you.

• Do not blow on the soup
• Do not put the entire spoon in your mouth, slip it from the side
• The spoon is filled by moving the spoon away, but in eastern culturesit is the opposite with the spoon being filled with a movement towards you.
• Bring the spoon up to your mouth, don’t have your head over the bowl.
• Tip the bowl away from you when trying to get the last couple of spoonfuls
• If it is a two handled soup bowl it is okay to pick it up and sip from the bowl or use a spoon.
• Leave the soup spoon on the soup plate when done not in the bowl.

Posted by Patty in Etiquette, Soup. 5 Comments »