"Of Soup and Love, the First is the Best" - Venetian Proverb
Save the tail end of the season's sweet corn harvest for classic Corn Chowder. When I want to know how to cook a classic, Ina Garten, aka "The Barefoot Contessa" is my 'go-to' girl! Below is her recipe for a big steaming pot of corn goodness.
Ina Garten's Corn Chowder
Yield: 10 to 12 Servings
(swiped from www.foodnetwork.com)
8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated
- In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
Serve with some crusty bread and a cool, crisp Pinnacle Ridge Winery Cuvee Chardonnay, the Silver Medal winner at the 2019 Pennsylvania Farm Show.
Any day I get to bust out my immersion blender is a good day! And if I get to eat butternut squash soup afterwards, bonus!
Butternut Squash Soup
(pilfered from www.cookingclassy.com)
- 2 (2 lb) butternut squashes,halved and seeds and stringy flesh removed
- 2 Tbsp olive oil
- 1 (8 oz) granny smith apple,peeled, cored and chopped
- Salt and freshly ground black pepper
- 1 cup diced yellow onion
- 2 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 tsp minced fresh sage*
- 1 tsp minced fresh thyme(optional)
- 1 tsp minced fresh rosemary(optional)
- 1/8 tsp ground nutmeg
- 1/2 cup pecans, toasted and chopped
- 1/3 cup heavy cream, or more to taste
Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with aluminum foil.
Place squash halves on baking sheet cut side up. Brush with 1 Tbsp of the olive oil and season with salt and pepper.
Roast in preheated oven until tender and slightly browned in spots, about 50 - 60 minutes.
Meanwhile heat remaining 1 Tbsp olive in a large pot over medium heat. Add onion and apple and saute until nearly softened, about 8 minutes. Add garlic and saute 1 minute longer.
Pour in chicken broth then add sage, thyme, rosemary and nutmeg. Bring mixture to a boil then reduce heat to medium-low, cover and simmer 10 - 15 minutes until apples and onions are soft (then remove from heat if squash isn't done).
Scoop roasted squash from skin and add to soup. Puree with an immersion blender**.
Season with salt and pepper to taste. Thin with water to reach desired consistency, heat soup through over medium-low heat if needed.
Stir in cream or add to each individual serving along with pecans.Recipe source: Cooking Classy
- This can also be pureed in a blender if you don't own an immersion blender. See notes in post above for directions.
- Dried herbs can be substituted here or alternate seasonings can be used for a different flavor profile. See notes in post above.
We recommend you pair this with Folino Estate's Viognier, a bronze medalist at the 2018 Finger Lakes International Wine Competition.
Alright, alright, calm your pumpkin-spice lovin' self down. Here's a pumpkin spice recipe for you basics. I make this in the crockpot every year on Halloween night. The neighborhood moms and I may or not fill our travel mugs with this brew to take the edge off wandering in the dark of night with a viking-like hoard of little kids as we plunder and pillage our way through the neighb'. You're welcome.
Slow-Cooker Pumpkin Latte
(shamelessly stolen from Betty Crocker's Pinterest Board)
- Prep10 MIN
- Total2 HR 10 MIN
Warm up your fall gathering with this spicy slow-cooker pumpkin latte recipe!
5 cups strong brewed coffee
4 cups milk (2% or whole)
1/2 cup heavy whipping cream
In slow cooker, mix all ingredients except whipped cream topping. Beat with whisk until well combined.
Cover and cook on High heat setting 2 hours, stirring once after 1 hour.