Simple. Satisfying. Soup.

This is the only decent photo I took. I was in too much of a hurry to dive in.

I am a serious believer and lover of soup.
As soon as the evenings start getting even a slightly bit chilly, I happily grab my favorite soup pot, head to the fridge, freezer and cupboard and start concocting soup recipes.
Almost a different one every night.

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Corn Chowder

The wind is howling. Dark grey, puffy clouds are sailing across a crisp blue sky.
Sun one minute, dark the next.

Time for some Chowder. Not Clam Chowder. Don't like clams.
Unfortunately no scallops in the house for Scallop Chowder. I love scallops.
I did manage to find a big can of corn in the depths of our mini pantry and we had some potatoes, onions and carrots. So, Corn Chowder it is.



Corn Chowder
serves 6-8

2 ounces thick cut bacon, diced
2 cups onion, diced
2 large carrots, peeled and diced
1 celery rib, diced (optional)
8 ounces white or yellow potatoes, peeled and diced
5 cups chicken stock
2 fresh thyme sprigs
3 cups corn - canned, frozen or fresh (about 6 ears)
1 1/2 cups heavy cream
1 teaspoon sea salt
1 teaspoon black pepper
a pinch of cayenne (optional)

Cook bacon in a large, heavy pot over moderate heat, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain.
Add onion, carrots and optional celery to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
Add the potatoes, chicken stock and thyme and simmer, covered, until potatoes are tender, about 15 minutes.
Add the corn and cream and simmer 10 minutes, uncovered.
Add salt and pepper to taste, and optional cayenne, then stir in bacon and serve.

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Tomatoes and Basil - The Classic Summer Duo

Thank god/budda/zeus/shiva/(insert name of favorite deity here) for recipes like this!

Our kitchen gets pretty darn hot in the summer. These beautiful, thick stone walls seem like they would stay cool but definitely start to warm up when the sun beats down on them day after day. And turning on the oven to do any baking or roasting certainly doesn't help matters! If I do need the oven I try to use it only in the morning. We usually eat cold food and salads in the summer anyway.

This Tomato Soup with Basil recipe is one of my new favorite's. It's fresh, simple and ultra flavorful. You can enjoy it warm, at room temperature or cold.
And in the height of summer, when tomatoes are ripening on the vine and basil is in abundance, there's nothing better!



Tomato Soup With Basil
from Patricia Wells At Home in Provence

• 2 cloves
• 1 onion, halved
• 2 pounds (1 kilo) firm, ripe tomatoes, quartered
• 4 plump. fresh garlic cloves. peeled and quartered
• 2 teaspoons sea salt
• 1 stalk celery, minced
• 1 tablespoon extra-virgin olive oil
• 2 cups (50cl) water
• 1 bunch fresh thyme
• 2 bay leaves, preferably fresh
• 4 tablespoons basil leaves, rinsed, patted dry, and cut into julienne strips
• Several tablespoons cream, of a few drops of extra-virgin olive oil, for garnish (optional)

Press a clove into each half of the onion and place in a stockpot. Add the tomatoes to the stockpot along with the garlic, salt, celery, oil, water, thyme and bay leaves.
Bring to a boil over high heat, lower the heat, and simmer, uncovered, for 20 minutes.
Remove the onions, thyme and bay leaves, and discard.
Pass the soup through the coarse blade of a food mill into a bowl.
Taste for seasoning.
The soup can be served either hot or cold, sprinkled with fresh basil.
For a richer soup, swirl in cream, or olive oil, if desired. Pin It

Potato and Corn Chowder

Normally this is a dish I would have cooked back in January...
Yesterday was cold and windy and it feels like winter doesn't want to release us from it's grasp quite yet. Today, more rain and wind scheduled.
So we're craving cold weather food. Again.

Wasn't I just writing about our beautiful spring last week?

Potato and Corn Chowder

2 tbsp. butter 1 cup onion, minced 2 cups potatoes, peeled and diced 2 cups water 2 cups kernel corn 1/2 c up ham, diced 1 green onion, minced 1 (13 oz.) can evaporated milk 1 tsp. salt 1/4 tsp. freshly ground pepper 2 cups water 1/4 cup flour

1. Cook onion in butter over medium low until soft, but not brown. 2. Add potatoes, water, salt and pepper. 3. Cover and simmer 15 minutes until the potatoes are cooked through. 4. Take the pan off the heat and add corn, ham, green onion and milk. 5. Blend flour and 1/2 cup water and stir gently into chowder. 6. Put the pan back over medium heat and cook, stirring frequently, until the chowder thickens and bubbles, about one minute. Serves 4
We enjoyed a couple glasses of lovely, white Minervois wine alongside.
The rosé we bought last week in anticipation of warm weather is going to have to wait. Pin It