The weather is beginning to change... even here in sunny Southern California. We have very, very cool mornings leading up to warm afternoons. We've even had a spell of about 6 days of rain! The natives were definitely restless. I kind of liked it as I am now able to pull out the old crock pot and fire up some wonderful soups. Our family favorites are minestrone and corn chowder. I use a vegetable stock for the base of both (one family member shuns meat) and each of these recipes leave lots of room for tweaking. I suggest using San Marzano tomatoes in the minestrone--they really make a difference, as do chopping fresh herbs, though you can certainly use the dried versions.
I know many recipes for corn chowder start off with bacon, but we really don't miss it in this recipe. Serve up a salad with this chowder and you're all set. We like to serve the minestrone with grilled Italian sausages and a nice, crusty bread. (Some family members have been known to add the cooked sausage to the soup--it's pretty good!)
Each of these can be cooked in a large stock pot as well in about an hour and a half, rather than a slow cook all day. The minestrone is rather straightforward either way; I have included instructions for both methods with the corn chowder. On average, it takes about 30 minutes to prepare both for the slow cooker, though the chowder may need a little more babysitting because of the dairy element. At any rate, they are both perfect comfort when the weather ails you. Enjoy... and let me know what you think. I really would love some feedback and, maybe you'll even share one of your favorite recipes with me!
Slow-Cooked Minestrone Soup
(About 8 Servings)
8 cups chicken or vegetable stock
2 14 oz. cans petite diced tomatoes
2 carrots, diced
3 ribs celery, diced
1 medium zucchini, diced
1/4 cup olive oil
1 cup diced onion
2 garlic cloves, minced
¼ cup minced Italian herbs – fresh is best!
(basil, oregano, marjoram, rosemary, flat leaf parsley)
Salt & freshly ground pepper
1 bay leaf
1 cup small pasta (ditilini works well)
Grilled Italian sausage (optional)
Good, crusty Italian bread (optional)
Kathie’s Corn Chowder
(About 8 Servings)
4 tbsp. olive oil
Medium onion, diced
2 tbsp. butter
Two garlic cloves, minced
2 tbsp. freshly chopped thyme
½ tsp. freshly chopped marjoram
½ tsp. freshly chopped oregano
¼ cup flour
1.5 lbs. frozen corn
6 cups broth (vegetable or chicken)
3 cups half & half
2 or 3 russet potatoes, scrubbed & diced
1 tsp. turmeric
1 tsp. cumin
Salt and white pepper to taste
10 oz. white cheddar cheese, shredded
Sauté onions in the olive oil in the bottom of a large soup pot on medium heat until translucent. Add butter, garlic and chopped herbs and sauté two minutes; then add the flour and stir continually for one minute. Pour corn and broth into the onion mixture. Add the potatoes, turmeric, cumin and salt and pepper and stir. Continue cooking over medium heat until the potatoes soften, about 20 to 30 minutes. Add the half & half and simmer until heated through, but don’t bring the chowder to a rumbling boil. Add the cheese and stir until melted. Simmer a few more minutes and serve.
If preparing in a crock pot, pour the corn, broth and half & half into the crock pot. Sauté the onions, then garlic, herbs and flour and add to the soup. Toss in the potatoes & spices; let the chowder go for three hours on high heat, then reduce to low and cook for another three hours. Add the cheese and cook another hour, then serve.
