Summer Corn Chowder

George Hirsch August 20, 2026

When the corn is fresh, it's time for chowder. Make magic with the goodness from the earth, simply with corn and potatoes.

One of my most often requested soup recipes, especially during summer when the farms are 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 of the rich, well-drained earth here on the East End. Adding the pancetta and chicken adds flavor and protein for a hearty meal, or omit them for a lighter, warm-weather soup.

Summer Corn Chowder

Makes four to six servings

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1 Tablespoon olive oil

Optional: 4 Tablespoons pancetta or bacon, chopped

3/4 cup chopped sweet onion, chopped

3 cloves garlic, peeled and chopped

Optional: 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 vegetable or chicken broth

2 cups corn (about 4 ears), fresh cut from the 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-and-half

1 Tablespoon fresh parsley, chopped, or one sprig fresh thyme

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

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

Preheat half-and-half, add sea salt and pepper to the soup, and top with fresh chopped parsley or fresh thyme.

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AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Gather 'Round the Grill Cookbook, Vintage (new)

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From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

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This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
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George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

Sausage Campagnola, an Old World Tradition

georgehirsch July 30, 2026

Cooler nights and a bounty from the garden. Campagnola, an italin style hearty country dish fitting for this time of year.

The old world tradition of sausage and vegetables makes this rustic country dish ideal for cooking on the grill or stovetop. Cook it today and it will taste even better tomorrow.

Note: With this country-style dish, you can add seasonal and readily available vegetables such as mushrooms, zucchini, and peeled carrots.

Sausage Campagnola

Makes 4-6 servings

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2 Tablespoons olive oil

1 pound Italian Ring Sausage or 4 links

½ sweet onion, chopped

6 cloves of garlic

1 red bell pepper, cut into small strips

2 small Yukon potatoes, sliced thin

¼ cup dry white wine

pinch red pepper flakes

3 Tablespoons Fresh Basil, torn

¼ cup pecorino Romano cheese

Preheat a large sauté pan over medium heat.

Add olive oil and sausage and cook until the sausage has browned. Add onion, garlic, red bell, and Yukon potatoes and cook on low to medium heat until soft and a rich golden color and fully cooked.

Add Kale, red pepper flakes, fresh ground black pepper, and wine, cook 4-5 minutes.

Serve topped with fresh basil and Parmesan cheese.

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13 EPISODES on 4 HD-DVD Disk Set, season one

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Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

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Bologna Inspired

George Hirsch April 16, 2026

Food is one of the most powerful gifts we can give ourselves and the people we love. When life feels overwhelming, a warm bowl of soup has a way of slowing everything down and reminding us that nourishment — real, soulful nourishment — is always within reach. This creamy tortellini soup is exactly that kind of dish. Simple, honest, and made with heart. —

I’ve spent decades championing the idea that great food doesn’t have to be complicated — it just has to be made with intention. This creamy tortellini soup brings my philosophy to life in every spoonful. Cheese-filled pasta, tender spinach, and a rich tomato-cream broth come together in under 30 minutes to create something truly comforting. Add Italian sausage, fragrant garlic, and fresh basil to make it your own. Use refrigerator-aisle tortellini for the best texture, and let the act of cooking itself be a source of joy and restoration.

Tortellini Basil Soup

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1 Tablespoon olive oil

1 cup sweet onion, chopped

8 cloves caramelized garlic

1 cup canned San Marzano Tomatoes, chopped

4 Tablespoons fresh basil, chopped

1 quarter cup fresh spinach leaves, shredded

8 cups chicken or vegetable broth

8 ounces cheese tortellini

1 cup small white beans, cooked or canned (optional, added for extra protein)

Pinch nutmeg

Grated parmesan cheese to taste

Fresh ground black pepper

Preheat a medium soup pot to medium temperature.

Add olive oil, onion, garlic, and tomatoes, and cook for 4-5 minutes. Pour in broth and bring to a boil. Lower to a simmer and add tortellini, spinach, basil, and white beans. Simmer until tortellini are al dente and season with nutmeg and pepper. Add parmesan cheese to taste. Serve with a basil leaf on top.

NOTE: This recipe requires a good-quality tortellini if you are cooking the pasta in the broth. A lesser quality tortellini will make the soup starchy. If you are not sure of the quality, cook the tortellini separately and add pasta to the soup right before serving.

**Everyone loves a great pizza, CLICK to WATCH how to make your own Hand Tossed Pizza.**

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13 EPISODES on 4 HD-DVD Disk Set, season one

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Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

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George’s Cheddar-N-Jack Mac

George Hirsch April 7, 2026

There’s a reason macaroni and cheese has never gone out of style — it speaks to something deep in all of us. For me, it takes me straight back to my nana’s kitchen, where a bubbling pot on the stove meant everything was going to be alright. This dish has fed families through hard times and good times alike. It carried people through the Great Depression and World War II, not just because it was affordable and filling, but because it brought comfort when comfort was needed most. That’s the power of real, honest food — and it never goes out of style.

I always say a great recipe is just the beginning of the conversation. Use mine as your foundation, and then make it your own. Fold in some smoky ham, crispy bacon, grilled chicken, or even seared shrimp. Cook with confidence, cook with love, and trust your instincts — that’s where the magic truly happens.

If I can do it, You can do it!

George’s Cheddar & Jack Mac

Makes 6 servings

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2 Tablespoons Butter

1 onion, chopped

6 cloves garlic, chopped

2 Tablespoons all-purpose flour

4 cups chicken broth

1 4-ounce can diced green chilies

2 bay leaves

1 teaspoon fresh thyme

1 teaspoon hot sauce

pinch fresh grated nutmeg

2 cups half & half

1 cup sharp Cheddar cheese, shredded

1/2 cup Jack cheese, shredded

2 Tablespoons Parmesan cheese, grated

2 Tablespoons fresh cilantro, chopped

1 1/2 pounds uncooked elbow, shells, or other small pasta

Melt Butter in a large soup pot or saucepan. Add onion, and garlic and sauté for 1 minute. Add the flour and cook for 1 to 2 minutes, stirring constantly. Slowly add the broth, and bring to a boil. Lower the heat, add the bay leaves, thyme, diced green chilies, hot sauce, and simmer for 10 minutes.

Stir in the half & half and heat to a simmer. Slowly add the Cheddar, Jack, and Parmesan cheeses, stirring until they melt and the sauce is smooth. Stir in the cooked pasta. Place in a serving dish and eat immediately or sprinkle with Mac Topping, and bake five minutes in a 350 degree oven.

Optional Additions:

1 cup each Chorizo, chopped plum tomatoes

For the Mac Topping

4 Tablespoons butter, melted

6 Tablespoons bread crumbs

2 Tablespoons Parmesan cheese, grated

1 Tablespoon each fresh cilantro & parsley, chopped

Fresh ground pepper, to taste

Place all ingredients in a bowl and mix well.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Melanzane al Pomodoro

George Hirsch April 1, 2026

Cooking Melanzane al Pomodoro is perfect this time of year when farms are abundant with eggplant and tomatoes. My Eggplant Sauce recipe does not include meat/protein in the ingredients, but feel free to add grilled sausage, chicken, or shrimp if desired. This is it if you are looking for an under-thirty-minute cook-to-table dish without compromising flavor for time. You can create variations on this recipe, which is very easy to do.

This pasta sauce is served warm or chilled, added to a tube-shaped pasta.

George's Eggplant Sauce

Makes 4 servings

chefgeorgehirsch.com | from George Hirsch Living it UP! Cookbook

1/4 cup olive oil

2 cups eggplant, peeled and chopped

1/2 cup onion, chopped

8 cloves garlic, chopped

6 plum tomatoes, deseeded and chopped

1 red bell pepper, chopped

1/4 cup pitted calamata olives, chopped

1/2 cup white wine

1 cup chicken broth

1 teaspoon each dried basil, oregano, thyme, and hot pepper flakes

2 Tablespoons pine nuts

2 Tablespoons fresh basil

parmesan cheese to taste and fresh black pepper

Preheat a large nonstick saucepan

Add half the olive oil, then eggplant, onion, garlic, tomatoes, and bell pepper. Cook until light brown. Add the wine, chicken broth, olives, dried basil, oregano, thyme, and hot sauce. Cook for 10 to 12 minutes.

Top with remaining olive oil, fresh basil, and pine nuts.

Excellent with a rigatoni or tube-shaped pasta.