Summer Corn Chowder {Vegan Recipe}

Summer Corn Chowder | Cooking On The WeekendsDo you love eating fresh corn and tomatoes in the summertime — at the peak of their season?   What about fresh basil? And avocados, too? I know, who doesn’t!?  (Don’t even answer that, please!)  How excited are you that it’s pretty much that time again?

And it’s that time when corn is so sweet, it might as well be dessert.  One could eat corn on the cob raw and adore it!

It’s also that time when the scent of basil should accompany every salad!  Basil grows year-round, and in the summer, it bursts out of small pots and big planters — the leaves so soft, supple . . . and delicious!  This is definitely the time to eat it!

This is that time when you just be eating tomatoes right off their vines.  Tomatoes in the summer — oh my!  They’re warm and sweet with unbelievable flavor.  Really, you could eat these tomatoes like an apple.  Just take a bite!

It’s that time when you can find perfect avocados  — so smooth, creamy and beautiful.

 

 

So of course, it is now the perfect time for me to introduce my Summer Corn Chowder.  It celebrates the aforementioned ingredients completely!

And if it seems counter intuitive to have a warm bowl of soup during the summer, have it cold — it’s just as wonderful!
I want to know: do you grow any of these delicious veggies or fruits in your garden?  There’s nothing better than going outside to pick your ingredients!  I grow a few things at home, but mostly I shop at my local Farmer’s Market.

Where do you get your fresh ingredients?  Please let me know in a comment below!

I have a great find for you today, a Farmer’s Market locator! All you have to do is type your zip code!

Summer Corn Chowder {Vegan Recipe}

Prep Time: 20 minutes

Cook Time: 20 minutes

Active Work Time: 25 minutes

Serving Size: Serves 4 to 6

Recipe

2 tablespoons olive oil

1 cup roughly chopped onion

1 cup roughly chopped poblano pepper

Kernels from 4 ears of yellow corn (this should yield about 4 cups corn kernels)

1 teaspoon ground cumin

3 cups vegetable broth

1 teaspoon sea salt

3/4 cup fresh, finely chopped basil

2 cups tear drop tomatoes (cut in half, lengthwise)

2 cups avocado, cut into bite-sized pieces (here's How to Cut an Avocado)

A few turns of black pepper

  1. Add the olive oil to a medium-sized saucepan, and place it over medium-low heat. Add the onion and poblanos and cook until soft, about 5 minutes.
  2. Add the corn kernels and cumin and cook just for a minute or so, to blend the flavors.
  3. Pour in the broth, turn the heat to high, and bring to a boil. Then immediately turn the heat to a simmer, cover, and cook for 15 minutes.
  4. Use an immersion or standing blender to purée the soup until it's almost smooth. I like to blend it just so that it's somewhat chunky. (Please note that when you blend hot liquids in the blender, you have to hold down the lid very, very firmly! If you don't do this, the hot liquid, the vibration, and the steam will force the lid off! Also, use a folded towel to protect your hands from the possibility of hot liquid seeping out of the lid during blending. If this makes you at all nervous, let the soup cool to room temperature, and then blend.)
  5. Add the salt and black pepper and stir to blend. Then either add equal portions of the basil, tomatoes and avocado to serving bowls and ladle the corn soup over it -- or, add all of it directly to the soup and mix it in gently. This soup is delicious served both hot and cold!

Notes

Use the best tomatoes you can find -- if they're bigger, simply cut them into bite-sized pieces, and remove the seeds.

If you like it spicy, add about 1/4 to 1/2 teaspoon cayenne pepper.

Not vegan or vegetarian? How about adding crumbled applewood smoked bacon?! Great idea!

Have you met my friends, the Holtz family at California Avocados Direct? They grow beautiful avocados and offer a ton of great information about avocados.

This is not a sponsored post.

http://cookingontheweekends.com/2012/06/summer-corn-chowder-vegan-recipe/

While you can find corn, tomatoes, avocados and basil year-round, they are really at their best at the peak of their season.  Summer!  And I think we naturally crave them more during that time!

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Comments

  1. says

    Over in the UK we’re a bit behind you in terms of the seasons, but it all comes good in the end. I am lucky enough to have an allotment – dedicated to growing vegetables and fruit. In a typical year we will have potatoes, onions, sweetcorn, courgettes, garlic, runner beans, chard, fine green beans, cabbage, curly kale, asparagus, broad beans, peas, Jerusalem artichokes, carrots, celeriac, scorzenera, parsnips, horseradish and probably other veg I’ve forgotten. Plus strawberries, rhubarb, gooseberries, blackcurrants, redcurrants and elderberries. It’s hard work, but rewarding and the flavours are out of this world. And the best thing is it gives me a reason to cook all this stuff! Keep up the good work! – Frank

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