Summertime Vegetable Chowder

Drums Please! In the words of the modern-day philosopher, Will Smith (the artist formally known as the Fresh Prince), It's "Summertime and we're havin' fun!"


This soup is sooo darn good and easy to make. It will bring you all of the comfort and freshness you need in your life. Perfect for an indoor weekend brunch dish, or an evening outdoor dinner on the patio. It shares so much of the summer's garden greatness with the hug you only thought you needed in cold of winter. Enjoy! This makes 4 generous servings or 5-6 appetizer servings.



INGREDIENTS

2 small zucchini, cut into 1-inch chunks

2 small summer yellow squash, cut into 1-inch chunks

1/2 of 1 medium green or red bell pepper, chopped

2 medium russet potatoes, cut into 1/2 inch cubes

2 full sprigs of fresh thyme and fresh chopped sage

1/2 medium sweet Vidalia onion, chopped (Sub: garlic)

2 ears of fresh corn, shucked

8-10 grape tomatoes, sliced lengthwise into 4 slivers

4 radishes, sliced super thin

1 handful of fresh parsley, chopped

4 cups of chicken or vegetable stock

1/2 cup golden sherry or white cooking wine

1 1/2 cup of half and half (nearly room temperature)

2 1/2 TBS all-purpose flour (sub garbanzo, rice, or potato flour)

2 cups hot water

2 TBS extra virgin olive oil

1 TBS salt, divided in half (plus more to taste)

2 tsp black pepper (more or less to taste)


INSTRUCTIONS

Using 1/4 of your salt, salt your cut zucchini and squash, allow to sit for 10 minutes. Then blot the water with a paper towel.

In a 5-6 quart pot, heat 2 TBS of oil over medium heat. Add potatoes, half of the salt, pepper, thyme, sage and onions and cook for about 4 minutes, covered.

In a large measuring cup add hot water and quickly stir in flour with a fork until fully blended. No lumps. Then stir in half and half. Set aside.

Remove lid. Stir in vegetable stock and bring pot to a boil. Cover and cook for 3 mins, getting the potatoes softened a tad.

Add zucchini, squash, and stir in flour-water-milk mixture. Continue boil for one minute, uncovered.

Reduce heat and simmer uncovered for 3-4 minutes or until slightly thickened. Stir occasionally.

Taste and add more salt to taste


How to Serve:

Divide soup into bowls. Top with fresh radishes, fresh uncooked corn, tomato slivers, and parsley.

Prepare to be amazed by summer's beauty.



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Cosmopolitan Plated

Arlington , Virginia  22202 
United States

404.822.9829

CosmopolitanPlated@gmail.com

 

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Arlington, Washington, D.C., Bethesda, MD, Arlington, VA, Alexandria, VA, Old Town, VA, United States,

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Hours

Monday:9:00am-9:00pm

Tuesday:9:00am-9:00pm

Wednesday:9:00am-9:00pm

Thursday:9:00am-9:00pm

Friday:8:00am-11:00pm

Saturday:8:00am-11:00pm

Sunday:9:00am-2:30pm