Summer Corn Chowder

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It's time for a summer soup. Make magic with the goodness from the earth, simply with corn and potatoes.

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One my most often requested soup recipes especially during summer when the farms are so abundant with fresh candy-like corn, and our famous Long Island East End Yukon Potatoes. 

It is known that eastern Long Island has some of the best soil for farming in the world. Off the record I have had some farmers tell me - that farmers in other regions are envious over the rich well drained earth here on the East End. 

Summer Corn Chowder

Makes four-six servings

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1 Tablespoon olive oil 

4 Tablespoons pancetta or bacon, chopped

3/4 cup chopped sweet onion, chopped 

3 cloves garlic, peeled and chopped 

1/2 pound skinless, boneless chicken breast or thighs, cut into 1/2 inch pieces 

1/2 cup chopped carrot, chopped 

1/2 cup chopped celery, chopped 

2 Tablespoons all-purpose flour 

4 cups chicken broth 

2 cups corn, (about 4 ears) fresh cut from cob; or leftover grilled corn

1 cup Yukon potatoes, well scrubbed skin left on, chopped 1/4 inch pieces

1 bay leaf 

1 teaspoon fresh thyme, chopped 

1/2 teaspoon hot sauce 

pinch of sea salt

fresh ground black pepper

1/2 cup half-half 

1 Tablespoon fresh parsley, chopped

Pre heat a soup pot to medium temperature. Add olive oil and pancetta, cook until light brown. Add onion, garlic and chicken and cook until lightly colored. 

Add carrot, celery and cook three to four minutes. Add flour, cook for two minutes and slowly add chicken broth. Bring soup to a boil, add corn, potatoes, thyme, hot sauce and bay leaf. Simmer soup for 45 minutes to 1 hour. 

Pre heat half-half, add sea salt, pepper to soup and top with fresh chopped parsley.

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Creamy Tomato Soup as seen on George Hirsch Lifestyle

Join me on GHL Mondays + Fridays Tune-in Create TV 8AM + 2PM

One of the most popular types of comfort food combinations is the soup and sandwich. And, one of the most popular soup/sandwich combinations is tomato soup and grilled cheese. For my Vintage Classics episode on GHL I prepared Creamy Tomato Soup and Grilled Cheese with farm fresh bread, cured French ham and aged cheddar. For the ultimate tomato soup I combined a mix of fresh ripe San Marzano plum tomatoes and canned San Marzano tomatoes. During peak harvest season when there is a plentiful supply of farm fresh tomatoes available I would use all fresh, but during shoulder seasons I will mix with high quality San Marzano canned tomatoes. 

Once all your ingredients are assembled comfort can be achieved in about thirty minutes. Mmm Mmm Good!!! 

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George’s Creamy Tomato Soup

Makes 6-8 servings

 chefgeorgehirsch.com | George Hirsch Lifestyle 

5 large ripe San Marzano Plum tomatoes, deseeded and chopped

2 Tablespoons Olive Oil 

1 medium sweet onion, chopped

6 cloves garlic, chopped

2 Tablespoons sweet butter

2 Tablespoons all-purpose flour

2-4 fresh basil leaves, torn into small pieces

2- 15 ounce cans crushed San Marzano tomatoes

4 cups chicken broth

2 bay leaves

1/2 teaspoon each dried thyme, basil

hot sauce, sea salt and pepper to taste

Optional: 1 cup half-and-half 

Pre heat a large 4 quart soup pot.

Add olive oil, onion, garlic and fresh plum tomatoes. Stir and sweat 5 minutes over medium heat. Add the butter and when melted, then add the flour, sir and cook 2 to 3 minutes. Add in the canned San Marzano tomatoes, stir, and simmer 5 minutes. 

Add the chicken broth, bay leaves, thyme, and dried basil, simmer for 5 minutes.

Add fresh basil and simmer for 5 additional minutes. 

Remove bay leaves and take the soup off the stove. For a creamier soup use a food pulser and puree slightly leaving a few chunks of tomatoes. Return back to stove and bring back to a boil, and add the optional half-and-half. 

Lower heat and simmer 2 minutes.  

Add hot sauce, sea salt and fresh ground black pepper to taste.

Served topped with crunchy croutons and a few drops of olive oil.

Cinco de Mayo with George's Posole

Join me & Tune-in 8:30AM EST GHL CreateTV Marathon Sat. May 6th

A traditional Mexican dish from the pacific coast region of Jalisco; Posole is a thick soup made with hominy–dried corn with the hull and germ removed. Makes any large gathering a fiesta!

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George's Posole

Makes 8 servings

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2 pounds pork shoulder chops

1/2 cup Posole Pork Rub

3 Tablespoons olive oil

1 sweet onion, sliced thick, grilled and chopped

4 jalapenos, roasted on grill; split seeded and chopped

6 cloves garlic, chopped

4 cups hot chicken broth

4 cups canned hominy, drained and rinsed

1 Tablespoon coarsely chopped fresh cilentro

3 fresh red radishes, sliced thin

1 cup fresh cabbage, finely shredded

Rub pork on all sides with Posole Pork Rub, and refrigerate for at least two 2 hours or overnight.

Pre heat large soup potto high heat.

Brush chops with 2 Tablespoons olive oil. Add chops and sear pork on both sides until browned and not fully cooked. Add 1 Tablespoon olive oil, chopped onion, garlic, and cook for 2 minutes. Add the hot broth, jalapenos, hominy and simmer for 1 hour. Remove chops, cool and chop meat into small pieces. Put pork back into soup. Continue cooking for 30 additional minutes. The longer and slower the soup simmers the better.

Stir in cilantro and serve bowls of soup topped with sliced radish, shredded cabbage, and with warm corn tortillas.

Posole Pork Rub

2 Tablespoons brown sugar

1 Tablespoon each: ground cumin, black pepper, garlic powder, sweet paprika, chili powder, thyme

1/2 teaspoon each: nutmeg, allspice

Combine all ingredients in a small bowl and mix well. Store in a tightly sealed container.

Seafood Chowder, as seen on George Hirsch Lifestyle

My inspiration for this chowder is living so close to the water with an abundance of fresh seafood to choose from. The nice part of this recipe is it's versatility. The first part of the chowder is a rich tomato broth base, and the second part is adaptable to allow you to swap out any of the seafood based on seasonal availability and your own personal preference.

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Seafood Chowder

Makes 6-8 servings

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1 Tablespoon olive oil

1/2 cup sweet onion, chopped 

1/4 cup fennel, chopped 

3 cloves garlic, chopped

1/4 cup carrots, choppd

2 cups yukon potatoes, scrubbed and diced into 1/2 pieces 

2 cups fresh plum tomatoes, deseeded and chopped or 1 (28 ounce can chopped San Marzano tomatoes)

2 cups vegetable or fish broth

1 teaspoon dried basil

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"now that's a chowder" on set George Hirsch Lifestyle

For the seafood:

1 dozen fresh little neck clams

1/2 pound fresh cod, cut into one inch pieces 

1/4 pound calamari, cleaned and cut into thin rings 

1 pound mussels, cleaned

a few leaves of fresh flat leaf parsley, basil and oregano

fresh ground pepper to taste 

Pre heat a large soup pot to medium temperature. Add olive oil and onions, fennel, carrots, and garlic until tender. Add tomatoes, broth, potatoes, and dried basil. Bring to a boil, then lower to simmer for 10 minutes. Add clams and cod fish, gently simmer for 10 minutes. Add fresh basil, parsley, mussels and cook for 3-5 minutes or until mussels open.  

Add fresh ground black pepper to taste & serve immediately. 

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