Pictured here are my farmer's market finds:
Wax beans, a golden zucchini (which I had never seen before), a regular zucchini, fresh corn, an onion, and fresh thyme.
Scott and I had some corn chowder at lunch the other day and I decided I'd like a tomato-based version a little better. So here you have it!
Notes: Fresh tomatoes would have been great in this dish, but none of them looked good to me. Also, I would have wanted to roast them to bring out more flavor and with the heat I've been adhering to a strict no-oven policy. So, I just used canned tomatoes.
I already had carrots and celery on hand, so I added them to the soup as well.
Stripping the thyme leaves is a little time-consuming (get it?), but since it is the only herb you need, it's worth the effort.
Ingredients:
3 ears of corn
2 15 oz. cans diced tomatoes
1/2 pound wax beans
1 large zucchini
1 large golden zucchini (you could sub yellow squash)
1 onion
4-5 celery stalks
4-5 carrots
1 bunch fresh thyme
Salt
Pepper
Butter or olive oil for sauteing
Directions:
Dice the carrots, celery, onion, and zucchini. Trim the ends off the wax beans and cut them into dice-sized pieces.
Heat a stock pot on medium-high and melt your fat of choice in the pot. Add the veggies and start sauteing them. Season with salt and pepper. Meanwhile, strip the kernels of corn off the ears of corn by standing the ear on end in the center of a large bowl. Run your knife down the side to separate the kernels from the cob. The bowl will collect the kernels for you. Add the kernels to the pot.
Pour in the canned tomatoes. If the soup looks thick at this point, add about a 1/2 cup of water. Stir everything together. Strip the leaves off the thyme stems, chop the leaves, and add them to the soup. Season with salt and pepper again and stir. Bring the soup to a boil and then turn it to a simmer. Simmer for at least 30 minutes, but more is always better.
Serve and enjoy the bounty of summer!
No comments:
Post a Comment