When I was young, every summer we would vacation on the Chesapeake Bay. My mom, my dad, my brother and I would pile into this tiny little wooden boat, the Waif. We would spend two glorious weeks zooming up and down the bay, swimming, exploring and, most importantly, eating. There was this amazing little restaurant. It was one of those places that the locals raved about. But it looked like little more than a shack from the outside. Every year we went there. It was glorious. It had a giant wooden deck that overlooked the bay. We would sit, hot and sweaty, on picnic tables. Gulls swooping down trying to grab a bite of food, that cool bay breeze sweeping over you. And we would eat the most amazingly fresh and scrumptious food my 11-year-old mouth had ever tasted. Everybody in my family would always get crab cakes. This place was known for its crab cakes. If you wanted crab cakes, this is where you went. It was all about the crab cakes. Did I mention the crab cakes?
But, I did not like crab cakes. Someone in my family would always try to get me to eat one. Claiming one taste was a tiny bite of heaven.
This wonderful little restaurant did have something amazing for my non-crab-cake-eating self. Corn chowder. It was a little creamy with chunks of vegetables and fresh herbs. The sweetest, most succulent summer corn you have ever tasted. It was heaven.
So this week my nostalgic self was longing for this soup. I am not sure why it is acceptable to make a hot corn chowder in the middle of summer. But for some reason it just works. And the corn I used was amazing. It was my favorite kind of summer corn. The kind you don’t even have to cook. You could just peel that husk back and start chowing down. It was so soft and sweet.
I added a few potatoes, carrots, fresh herbs, a hint of spice. Delicious. Finished up with a small amount of cream. Not too much to overpower the vegetables.
This soup will not disappoint. You can sit outside, wait for a cool breeze and think about summer as you take a bite.
Summer Corn Chowder
3 ears fresh corn, kernels cut off
2 small potatoes, chopped
2 carrots, peeled and chopped
1/2 cup green pepper, chopped
1 onion, chopped
1/2 teaspoon red pepper flakes — or to taste
1 handful fresh herbs — oregano, parsley, chives
2 cloves garlic, minced
3 cups chicken broth
1/4 cup heavy cream
pepper — to taste
salt — to taste
Place onion, carrot, green pepper in bottom of soup pot. Cook until onion is translucent. Add garlic and red pepper flakes. Cook about 1 minute more. Add potatoes and cook for about 5 minutes, stirring and making sure mixture does not burn. Add chicken stock and chopped herbs.
Cover and cook for about 1 hour, until vegetables are very soft. Add cream and salt and pepper to taste. Enjoy!
For more photos and recipe ideas, check out Corey’s blog, Intheorganickitchen.com. Visit often to see her latest organic obsession.