Summer is not the time for soup. Broths, bisques, and stews belong to colder months, when snow crunches underfoot and frozen ice crystals hang in the air.
But summer? Summer is not the time for soup.
Except when you’ve been sick for four weeks while your boyfriend coughs next to you and you’re in the middle of moving to a new apartment and just need to sit down and eat something warm despite the hot, muggy air outside and the sweaty hair plastered to your forehead.
And you make a potful. And you savor it while sitting next to the air conditioner, surrounded by moving boxes, smiling at the rebellion of eating chowder in late, late June.
Then, summer is for soup.
Sweet Corn Chowder
- 1 Tbs. butter
- 1 medium onion, chopped
- 3/4 tsp. chili powder
- 5-6 ears of sweet corn, kernels sliced off (or 10 oz frozen corn)
- 1 3/4 cups chicken or vegetable broth
- 1/4 tsp. dried thyme
- pinch nutmeg
- pinch ground cayenne
- 1 1/2 cups milk
- salt and pepper, to taste
In medium saucepan, melt butter over medium heat. Add onion and cook, stirring frequently, about 5 minutes. Add chili powder and cook 30 seconds.
Add corn, broth, thyme, nutmeg, and ground cayenne. Heat to boiling over high heat. Reduce heat and simmer 10 minutes.
Spoon half of mixture into blender; cover (with center part of cover removed to let steam escape) and puree until smooth. Pour into bowl. Repeat with remaining mixture.
Return puree to saucepan; stir in milk and salt and pepper. Heat through, stirring often (do not boil).
Makes about 3 3⁄4 cups or 4 first-course servings.
Source: Slightly adapted from Good Housekeeping.
Nutrition facts (per serving): 130 calories, 7 g fat, 12 g carbs, 1 g fiber, 6 g protein.