Chef Paul's summer vegetable and corn chowder - New York News

Chef Paul's summer vegetable and corn chowder

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Get this gluten free recipe courtesy of HAP's Chef Paul Penney.

Total Time: 40 min  
Servings: 4
2 slices apple wood smoked bacon (optional) If not using – use canola oil 2 tbsp. spoons to sauté.
¾ cup onions (any sort will do -  I like red)
¾ cup chopped celery
¾ cup carrot diced
1 lb.  Summer squashes – Zucchini as well (chopped) – add whatever summer vegetables you like
1 lb.  Corn kernels (Fresh if possible - frozen is ok)
2 1/4 cups 1% low-fat milk (divided)
1 tsp.  Chopped fresh thyme
1/2 tsp.  Salt
1/4 tsp.  Black pepper (freshly ground)
1/4 cup shredded extra sharp cheddar cheese for garnish
1 15 ounce can of white beans - no salt Kunners – or dried potato flakes

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.

2. Take 1 cup corn and place that into the sauteing vegetable mix.   Place the remaining corn and 1 cup milk in a blender and process until smooth.  Pour out into the sautéed vegetables.   Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly.  Stir in 1/8 teaspoon salt.

3. Blend the beans to a puree and add to thicken the mixture.  Potato flakes will do the same.

To serve: Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tsp. bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

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