The Washington Post, August 20, 2008
- Course: Soup
Summary:
Tomatoes and squash aren't the only vegetables overflowing bins and baskets at the market in late August: Peppers come in with a vengeance. Green bell peppers, sweet bell peppers, frying peppers, purple peppers, hot peppers; you name it and they're probably being harvested right now and for many weeks to come. In this recipe, sweet peppers are combined with fresh corn to make a chowder so full of vegetables that it's more like a light stew. With all those peppers, it's not necessary to boost the flavor with the traditional bacon or salt pork.
This soup is best the day it is made. Vegetarians can substitute water or vegetable broth for the chicken broth.
8 servings
Ingredients:
- 4 ears corn, husks removed
- 4 cups low-sodium chicken broth
- 1 cup water, or more as needed
- 2 tablespoons mild olive oil
- 1 pound assorted peppers, such as green, red and purple bell peppers and frying peppers, seeded and cut into 1/4- to 1/2-inch dice (about 3 cups diced)
- 1 medium onion, cut into 1/4- to 1/2-inch dice (about 1 cup)
- 3/4 cup diced celery (1/4- to 1/2-inch dice, from about 2 stalks)
- Salt
- Freshly ground black pepper
- 1 pound all-purpose, Yukon Gold or yellow potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons flour
- 3/4 cup sour cream, for garnish
Directions:
Holding a cob of corn vertically on a cutting board, cut down the side with a small knife, removing the kernels. Repeat until the kernels are removed from each cob. Set the kernels aside. Break each shaved cob in half and place in a medium saucepan with the chicken broth and water. Cook over medium-high heat until the broth comes to a boil, then adjust the heat so the broth maintains a very slow bubbling. Let the cobs cook for about 15 minutes.
Meanwhile, place a soup pot large enough to hold all of the ingredients over medium heat and add the olive oil. When the oil is hot, add the diced peppers, onions, celery, and salt and pepper to taste. Cook the vegetables until softened but not browned, about 10 to 12 minutes. Add the flour to the vegetables and cook, stirring to dissolve and incorporate the flour, for 1 to 2 minutes.
Remove the cobs from the broth and discard. Add the broth to the vegetable mixture along with the diced potatoes and corn kernels. Add water as needed to just cover the vegetables. Taste and add salt and pepper if needed. Bring to a boil and adjust the heat so the liquid continues to bubble slowly. Cook until the potatoes and corn are tender, 15 to 20 minutes.
Remove the soup from the heat and let sit for 15 minutes. Ladle into serving bowls and top each with a generous tablespoon of sour cream
Recipe Source:
From Stephanie Witt Sedgwick.
