Harvest Medley Corn Chowder

Harvest Medley Corn Chowder, a blend of homegrown and market vegetables and delicious exotic spices giving you luxurious comfort in a bowl. Autumn is coming and cooler temperatures and our need for warmth accelerated. Get the crockpot out and shuck that corn, it's soup season.

I dedicate this to my wife Nicoletta for inspiring me to be creative and passionate! This song is for you amore!

Song of the day: "You're amazing" by Martin Kerr. (P.S. This musician is incredible check him out on Spotify!)

Harvest Medley Corn Chowder, a hearty bowl of pure organic deliciousness with a creamy flavourful base and plenty of texture from our lovely vegetables.

Harvest, I love it, from the harvest festivities in Rome to the abundance of produce in the market stands. This year I really took the reins and planted a garden at my mom's house with very little to go on, just the past memories of my father's voice managing the process and his art of growing exceptional vegetables and fruit. It was a shaky start as my Mom had turned ill and was hospitalized and the task of growing everything that was planted was mine. I am not one to think too much, I am a doer and I did as doers do: complete my task and nurture with all my heart the garden that was once my parents that I am a surrogate now.

This Harvest I can truly say is because of me and a little spiritual help from my departed father, maybe more on my father. The beginning was disheartening as my uncle told me I had planted many things wrong, but my usual response to those types of comments is usually ignorance and a faith in what I have done and achieved. My ego was happy to report that the garden is producing. Even now, still pushing out zucchini and zucchini flowers, escarole, tomatoes, 60 lbs of red, yellow, and russet potatoes, and a whole lotta tomatoes. Is there a science to gardening? Probably. But for me, science is faith and faith is spirituality and there are some things that can be a total surprise, which I am very happy for!

"Carpe Diem" seize the day, and celebrate with this Harvest Medley Corn Chowder!

When I think of chowders I think plentiful of produce meets creamy thick goodness. That is what this soup is: a bowl of pure luxurious goodness. Above you can see the bountiful amount of veggies that go into this creation. Potatoes, carrots, onions, zucchini all from our own garden. The celery from our neighbor's garden, and the corn, garlic, and peas from the farmers market. Lovely colors and textures just waiting to be intensified and nurtured in this Harvest Medley Corn Chowder!

The corn I took through a rigorous flavor journey, first cleaned and boiled, then shucked 0f its kernels, and its final resting place in a crockpot with all the other delicious veggies to simmer in a creamy broth for a time. I always saute my veggies before putting the broth in, and the broth I wanted to keep in the veggie status and used a vegetable broth. The spices, an array of exotic and base blends to create a very interesting mix to the whole. To make things creamy, a bit of half and half cream, and to vary the textures a bit using a hand blender. I didn't want to pulverize the broth but wanted to preserve some of the texture of the corn, peas, etc. The end result, pure velvety gloriousness and the aroma of that chowder said nothing but a wonderful Harvest!

I am very proud of myself, the garden turned out well, the harvest beautiful, and this chowder looks amazing. Love the pronounced texture of ultra creamy meats chunky vegetable. A little garnish of fresh parsley and I think I am ready to go in for a taste!

WOW, I absolutely love the base, so creamy and rich and those spices of red and yellow curry, coriander, paprika and many others just tantalize my taste buds. I love those pop of textures from the peas and corn, and how its sweetness plays wonderfully in this marriage of flavors and textures. The carrots so sweet and soft working with the onions, shallots, and garlic to deliver a decadent backdrop of flavor. My favorite, the potatoes, that offer that 'wrapped-around-you' goodness with its substantial starchiness and poise.

This soup is my heart in a bowl, bountiful, proud and happy. My ultimate wish is to share the experience, the taste and the warmth of what I have created with all of you sitting down to a long table and hearing the slurping sounds of everyone enjoying this Harvest Medley Corn Chowder! That is truly the joy of life! It's Harvest season, let's celebrate!

Enjoy!

Let's celebrate, amore!

Song of the day: "You're amazing" by Martin Kerr. (P.S. This musician is incredible check him out on Spotify!)

Harvest Medley Corn Chowder

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Harvest Medley Corn Chowder, a blend of homegrown and market vegetables and delicious exotic spices giving you luxurious comfort in a bowl. Autumn is coming and cooler temperatures and our need for warmth accelerated. Get the crockpot out and shuck that corn, it's soup season.

• Total Time: 1 hour 20 minutes
• Yield: Serves 8

Ingredients

Scale 1x2x3x

• 3 ears of corn
• 8-10 small carrots
• 1 stalk of celery with leaves, roughly chopped
• 6 walla walla sweet onions, roughly chopped
• 1 shallot, minced
• 2 cloves of garlic, minced
• 3 small to medium potatoes, washed peeled and diced
• 4 small to medium red potatoes, washed peeled and diced
• 1 cup shucked peas, raw
• 3 Tbsp e.v.o. oil
• 3 bay leaves
• 1 tsp fine sea salt
• 1 tsp fresh cracked black pepper
• 1 tsp red curry paste
• 1 tsp yellow curry powder
• 1 tsp crushed coriander
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• pinch of red chili flakes
• 1 tsp sriracha sauce
• 1 Tbsp chopped fresh chives
• 1 Tbsp grated lemon grass
• 200 ml whipped cream
• 100 ml 2% milk
• 1 Tbsp butter
• 8 cups vegetable stock

Garnish:

• Fresh parsley
• ½ cup grated Gruyère
• Pinch of paprika

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Instructions

1. Bring a large pot of water to boil and place corn in. Boil for 15 to 20 minutes and take out. Let cool, shuck kernels from cob and place in a bowl.
2. In a large soup pot or crockpot, heat up olive oil. Sprinkle in chili flakes.
3. Toss in all the vegetables excluding the peas. Saute till onions and shallots are soft.
4. Spoon in the red curry and sriracha sauce, sprinkle in the yellow curry, onion and garlic powder, coriander, paprika, lemongrass, chives, and stir well getting all the spices have coated the vegetables.
5. Pour in vegetable broth and let simmer for about 15 minutes.
6. Take out about 3 ladles of the vegetables and place in a bowl.
7. Take an immersion blender and blend till somewhat smooth. Toss back in the vegetables that you took out and pour in whipping cream and milk.
8. Toss in peas.
9. Let simmer on low for about 20 minutes stirring often to make sure the veggies are not sticking to the bottom of the pot.
10. Take off heat, ladle into bowls, garnish with a sprig of fresh parsley, a sprinkling of grated Gruyère, and a pinch of paprika.
11. Ready to serve.

Enjoy!

• Author: Loreto
• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Category: Vegetarian
• Method: sauteing/simmering
• Cuisine: Fusion

Keywords: harvest, corn, carrots, onions, garlic, shallots, potaotes, celery, peas, soup, chowder, organic,

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Loreto

When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.