Summer Vegetable Chowder

By • August 13, 2014 2 Comments

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Author Notes: When I think of chowder I see potatoes, bacon and clams....we make that one often, but after a trip to my local international marketplace displaying so many fresh seasonal vegetables, I decided to go a little outside of the box. Oh yes, this one has pork and potatoes but is loaded with summer vegetables! inpatskitchen

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Makes 3 1/2 to 4 quarts

First make a little corn broth

  • 3 ears fresh corn
  • 3 sprigs fresh thyme
  • 1 teaspoon black peppercorns
  • 8 cups water
  1. Remove the kernels from the corn and save them for the soup. Cut the cobs in half and place them in a medium soup pan along with the rest of the ingredients. Bring up to a boil and then down to a gentle simmer. Simmer, partially covered until the liquid is reduced by half. Remove the cobs and then strain the broth. You should have about 4 cups. The reduction might take up to an hour.

Make the chowder

  • 1 cup diced sweet onion
  • 1 stalk chopped celery
  • 2 ounces pancetta (or bacon in a pinch)
  • 4 tablespoons butter
  • 3 tablespoons AP flour
  • 4 cups diced Yukon Gold potatoes
  • The previously made corn broth
  • 4 cups unsalted chicken broth
  • 2 cups fresh shelled edamame
  • 2 cups diced zucchini ( try to find smallish ones -fewer seeds)
  • 2 cups diced patty pan squash or yellow summer squash (small again)
  • 1 cup shelled English peas
  • The reserved corn kernels
  • 1/2 cup light cream (optional)
  • 1/4 cup thinly sliced sweet basil leaves or whole Greek basil leaves
  • Salt and pepper to taste if desired
  1. Place the onion, pancetta and celery in a small food processor and process until almost smooth. Start sautéing this mixture in a large soup pot until the pancetta and onion become fragrant. Add the butter and continue to sauté for another minute or so. Stir in the flour.
  2. Add the potatoes and stir until they are well coated. Slowly stir in the corn and chicken broths making sure not to leave any of the flour mixture sticking to the bottom of the pot. Bring up to a boil and then simmer for about 8 minutes until the potatoes are almost tender.
  3. Add the edamame and simmer for about five minutes. Next add the zucchini and patty pan and simmer another five minutes. Add the corn and peas and bring back up to just a boil. Stir in the cream and basil and turn the heat off. Season with salt and pepper if needed. Serve warm

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