Summer Corn Chowder

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 it for a lighter, warm-weather soup.

Summer Corn Chowder

Makes four-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-half 

1 Tablespoon fresh parsley, chopped, or one spring 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-half, add sea salt and pepper to soup, and top with fresh chopped parsley or fresh thyme.

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Potato Leek Soup

The University of Illinois published a study on matching personalities with soup preferences a few years back in the Journal of Database Marketing Lifestyle and Personality Clusters. The four most popular soups were chicken noodle, tomato, minestrone, and vegetable. These four top soups were cross-tabulated with personality and lifestyle traits. What's your soup say about you?

A simple staple like a potato can make for a very hearty and satisfying soup.

Potato Leek Soup 

Makes eight servings

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1 Tablespoon olive oil

2 Tablespoons butter

1 cup sweet onion, chopped

1 leek, whites only, washed and chopped fine

4 cloves garlic, chopped

1/2 teaspoon fresh grated nutmeg

3 cups Yukon Gold Potatoes, *scrubbed & medium diced

3 cups chicken broth

6 Tablespoons fresh chives, chopped

1/4 cup half and half

1/4 cup cheddar cheese, shredded RECIPE INSTRUCTIONS BELOW

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Preheat a medium-sized soup pot. Add olive oil, butter, onion, leek, and garlic. Cook for two minutes until the onions are translucent.  Add nutmeg, chicken broth, and 2 tablespoons of chives.  Bring soup to a boil, then lower it to simmer, cooking for 45 minutes or until potatoes are tender. 

Puree half of the soup mixture, leaving the remaining chunky bits of potatoes. Ladle the soup into bowls and top each serving with a drizzle of cream, cheddar cheese, and the remaining fresh chives.

*Good to Know: Wash potatoes and leave skins on to preserve the nutrients in the potato's flesh—a great source of vitamin C, vitamin B6, copper, potassium, and dietary fiber. 

Tip: Cut any additions into small or a maximum of one-half to one-inch pieces. Why so small? Simply, it fits on a soup spoon. 

Severing Suggestion: Serve soup as a starter for Corned Beef & Cabbage

CLICK FOR CORNED BEEF and CABBAGE RECIPE + TIPS

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There's a Sop in My Soup

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Of course, there is - what would a French onion soup be without a toasted crouton, aka a sop? Sops are used for soaking up a warm liquid, broth, or wine, and was the term used in days of yore. I guess it was only natural that the word soup derived from sop. 

The mixture of these five onions gives a nice character to the soup. But, no sweat if you have less than five. Use a sweet onion such as OSO, which I found this week at the market, and you'll have a tasty version. The so-called bar of success in making an onion soup is all the slow cooking and gradual 'caramelizing' of the onions. The onions' natural sweetness adds a rich, robust flavor and golden brown color, the prize in this soup. 

This easy to prepare hearty soup for a cool night makes for a wonderful dinner or rustic appetizer.

CREAMY FIVE-ONION SOUP

Makes 6-8 servings

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2 Tablespoons olive oil 

2 each sweet onions*, chopped 

3 cloves garlic, chopped 

6 each Chipolini onions, chopped 

1 each red onion, chopped 

1 green onion, chopped 

1 Tablespoon flour 

1/2 cup tomato sauce 

2 teaspoons dried thyme 

2 bay leaves

1 teaspoon Fresh ground black pepper to taste

1 cup white wine

1/2 cup potatoes, peeled and chopped 

2 cups chicken broth 

2 cups beef broth 

Optional:

1/2 cup half and half

French bread croutons

Parmesan, Emmental, or Gruyere cheese

Preheat a large soup or saucepot to medium heat. Add olive oil, sweet onions, garlic, cipollini onions, red onion, and green onion. Cook for 10 minutes without stirring until the onions in the bottom of the pot begin to brown. Stir, and allow the onions to continue to brown further. Stir and allow onions to cook for an additional five minutes. The total cooking time of onions will be about 20 minutes or more.

Season with thyme, bay leaves, and pepper; add tomato sauce and flour, and stir. Add white wine and cook for 5 minutes or until dry. Add chicken broth, beef broth, and potatoes. Bring to a boil, then lower to a simmer, cover, and cook for about 30 minutes. 

Remove bay leaves then, and puree one-half of the soup in a blender or food processor.

Return pureed soup back to soup pot. Bring soup back to a boil; reduce temperature to a simmer. Add optional half and half. Serve with a toasted French bread crouton, top with grated Parmesan, and melt Emmental or Gruyere cheese. 

*Note on onions: Soup may be made with any type of sweet onions and garlic only. Or, you may add any onion family, such as leeks, chives, etc. 

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White Bean Casserole as seen on George Hirsch Lifestyle

This easy-to-prepare hearty soup makes for a wonderful mid-week dinner or rustic weekend starter. I have even prepared gallons of this warming soup for tailgates. For a creamier soup, puree half.   

White Bean Casserole

Makes 6 servings

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2 Tablespoons olive oil  

1/2 cup chopped onion

1/2 cup chopped carrot

4 cloves garlic, chopped

2 teaspoons fresh basil, chopped

1/8 teaspoon hot pepper flakes 

1 cup potatoes, peeled and chopped 

3 cups chicken or vegetable broth

1 can white beans, drained and rinsed 

3 links Italian or smoked sausage, pre-grilled and sliced  

2 cups Kale, washed, dried and chopped 

Fresh ground black pepper to taste 

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Preheat a large soup or saucepot to medium heat. Add olive oil. Add the onion, carrot, garlic, and hot pepper flakes and cook, stirring, for 2-3 minutes until the vegetables are tender; do not brown. Add the potato, sausage, broth, beans, and basil. Bring to a boil, then lower to a simmer, cover, and cook for about 30 minutes. 

Bring the soup back to a boil, turn it down to a simmer, and add the kale. Cook until the kale is wilted, about 5 minutes. Add pepper to taste. 

Pulse half of the soup or puree in a food processor for a creamier soup. Bring soup back up to a boil until well blended. 

Optional Substitution for Kale: Spinach, Escarole, Swiss Chard, Broccoli Rabe

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Craft Brewed Onion Soup

The Addition of a good craft beer to this classic recipe adds another dimension of flavor which compliments the caramelized onion. An IPA or dark beer is better but you can use your favorite brew.

Beer Onion Soup

Makes 4 servings

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6 cups Vidalia or sweet onions, sliced  

1 Tablespoon olive oil  

1 head caramelized garlic  

2 pints craft brewed IPA beer  

6 cups beef or vegetable broth  

1 teaspoon fresh thyme  

1 teaspoon fresh parsley  

pinch nutmeg  

4 large sour dough bread croutons  

4 slices of Gruyere cheese  

1 Tablespoon Parmesan cheese 

Preheat a soup pot. 

Add olive oil, onions and garlic. Cook onions until golden brown, stirring occasionally. Add beer and simmer for 4-5 minutes. Add broth, thyme, parsley and nutmeg. Simmer for 45 minutes. 

Place sourdough croutons in 4 bowls. Add soup to each bowl. Top with a sprinkling of Parmesan cheese and a slice of Gruyere. Broil for 2 minutes or until cheese melts and is slightly browned. 

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