The addition of crab, salmon or other seafood transforms corn chowder into an upscale first-course or main-dish soup. - LIFESTYLE MEDIA GROUP/DISTRIBUTED BY UNIVERSAL PRESS SYNDICATE
AS WE move into the cooler months, cooking up a pot of vegetable soup makes good nutritional and economic sense. The main ingredients in each of the soups below is fresh vegetables.
The ingredient list for the second soup looks lengthy but only because it's brimming with seven different vegetables plus herbs. The result is a tasty pot of soup for supper or packing into a thermos for lunch.
The final selection in the trio is a meatless version of classic French onion soup. Made with water instead of the beef broth used in the original, this lighter version is prepared with three varieties of onions: green (scallions) and both red and white (or yellow) bulb onions.
SUCCESS TIP:
For a more substantial corn chowder, add 1 1/2 to 2 cups cubed cooked white- or red-skinned potatoes when you stir in the green bell pepper. Before serving the chowder, taste and add more salt and pepper, if needed.
If you prefer, omit the bacon and substitute 2 tablespoons butter for sauteing the vegetables. For convenience, prepare the soup ahead and refrigerate it for up to one day, or freeze it for longer storage.
Corn and Seafood Chowder
1/2 pound bacon, diced (optional)
2 onions, diced
2 cloves garlic, minced
4 tablespoons flour
4 1/2 cups milk
Kernels from 5 ears fresh corn, or 2 1/2 cups frozen corn kernels
1 large green bell pepper, seeded and diced
1 teaspoon salt
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme leaves
1 pound cooked crabmeat or
3/4 pound poached salmon
Juice of 1 lemon
3 tablespoons minced parsley, for garnish.
METHOD
1. In a 4-quart saucepan over medium heat, fry bacon until most of the fat is rendered and bacon is crisp. Remove bacon with a slotted spoon to a paper towel; reserve.
2. Stir onions into bacon fat and saute until translucent (3 to 4 minutes). Add garlic and cook 2 minutes more. Whisk in flour, coating onion and garlic; cook, whisking, for 2 minutes. Whisk in milk and cook until mixture has thickened slightly (2 to 3 minutes more).
3. Stir in corn kernels, bell pepper, salt, white pepper, cayenne and thyme. Bring mixture to a boil, reduce heat, and simmer approximately 7 minutes.
4. Stir in crabmeat, season with lemon juice, and cook over low heat until warmed through (3 to 5 minutes).
Serve immediately, sprinkled with parsley and reserved bacon.
Serves 6 to 8.
Mixed Vegetable Chowder
The satisfying body of this meatless soup comes not from flour or cream but from an abundance of vegetables. The secret to a fresh-tasting vegetable soup is to cook it just until the produce is tender but not mushy.
2 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped white onion
1/2 cup minced green onion
1 1/2 tbs. minced garlic
1/2 cup minced celery
1/2 cup minced carrot
1/2 cup minced zucchini
2 cups peeled potatoes,
in 1/2-inch cubes
5 cups fresh cauliflower florets
1 teaspoon curry powder, or more to taste
2 tablespoons lemon juice, or more to taste
6 cups vegetable stock
1/4 cup fresh basil leaves
1/4 cup minced parsley
Salt and freshly ground pepper, to taste
METHOD
1. In a large soup pot over moderately low heat, melt butter and add olive oil.
2. Add white onion, green onion and garlic; saute until fragrant (about 3 minutes).
3. Add celery, carrot, zucchini, potatoes and cauliflower. Saute 3 minutes.
4. Stir in curry powder, lemon juice and stock. Cook until vegetables are tender (15 to 20 minutes).
5. Add basil, parsley and salt and pepper. Add more lemon juice or curry, if desired. Serve hot or cold.
Serves 6.
Light onion soup
Braising the onions very slowly in white wine and water yields an intensely flavourful soup. To make it ahead, prepare and refrigerate it up to three days before it will be served. Add the toast and cheese immediately before serving.
3 tablespoons unsalted butter
2 cups coarsely chopped red onion
2 cups coarsely chopped white or yellow onion
2 cups coarsely chopped green onion
3 1/2 cups water
1/2 cup dry white wine
Coarse salt and freshly ground pepper
6 thick slices dense, day-old French bread
1/4 cup (approximately)
olive oil
1 1/2 cups grated Gruyere cheese, for garnish
METHOD
1. In a 4-quart saucepan, melt butter over low heat. Add onions, cover, and cook slowly, stirring occasionally, for 45 minutes. Uncover and add the water and wine. Raise heat to medium high and bring mixture to a simmer. Reduce heat to maintain a simmer and cook, uncovered, for 45 minutes. Add salt and pepper to taste.
2. Preheat oven to 350 degrees. Brush bread slices with olive oil, arrange on a baking sheet, and bake until golden and lightly toasted
(about 10 minutes). To serve, float a slice of bread in each of 6 pre-warmed soup bowls. Ladle soup over toast. Sprinkle grated cheese over toast or pass cheese separately at the table.
Serves 6.
