I hate to break it to all you pumpkin-loving peoples, but summer isn’t over yet.
I know that it is September, and signs of fall are all around us: school is back in session, leaves are starting to turn, and pumpkin spice lattes are back. (I think? I don’t actually drink them as I think they taste like crap.)
Let me remind you all that it is still technically summer. Fall begins on September 22nd, and until that day comes I plan on enjoying every last drop of summer. I want to laze in the sun and drink a Stiegl Radler. I want to BBQ and eat all of my meals outdoors. I want to eat cherry tomatoes like candy, straight off the vine.
This soup walks the fine line between summer and fall. It is warm and cozy, which is perfect for chilly September nights. But, the soup is made from a mix of ripe summer vegetables, so at the same time the soup is bright and vibrant.
Really, it’s quite perfect for this time of year.
- FOR THE CORN STOCK:
- 6 raw corn cobs (white or yellow), kernels cut off
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 red chili pepper
- 1-2 cloves garlic, smashed
- Salt, to taste
- FOR THE CHOWDER:
- 1 small zucchini
- 1 small yellow summer squash
- 1 red bell pepper
- 3 red potatoes, skin on
- 1 small white or yellow onion, peeled
- 3 sprigs fresh thyme
- 4 cups corn stock (or chicken/vegetable stock)
- 1.5 cups fresh corn kernels (I used a mix of white & yellow corn)
- 1 cup cream
- Salt & pepper, to taste
- Minced green onions (for garnish)
- Make the corn stock (can be done ahead of time): Place corn cobs, bay leaves, 4 thyme sprigs, peppercorns, and red chili in a stock pot. Fill the pot with water, enough to cover the corn cobs (about 2 quarts). Bring to a boil, then reduce heat and allow the stock to simmer for at least 1 hour. Strain and store in the fridge until use.
- To make the soup, first dice the onion. In a dutch oven or large soup pot, head 1 tablespoon of olive oil over medium heat. Cook the onion for 4-5 minutes, until soft. Meanwhile, wash and trim the zucchini, squash, bell pepper, and potatoes. Dice all the vegetables into very small cubes. Add the squash and bell pepper to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the corn stock and add the diced potatoes and thyme sprigs. Simmer for 20-30 minutes, or until the potatoes are fork tender. Add in the corn kernels, cream, and season with salt and pepper. Simmer for another 5-10 minutes. Taste, and adjust seasonings as needed. Serve warm and garnish with minced green onions or chives.
Adapted from Simple Bites.