Normally I am not quite so welcoming of the season change, and I am sure once fall is officially here I will be regretting my early indoctrination of it. Of course to be honest my longing for colder weather is simply due to the my overwhelming desire to use my new cookbook, Great Soup, Empty Bowls. Did I mention that I was able to get a copy of it for only $5 at HomeSense, I really love that store. Because I wouldn't let myself make soup in too early, I have been reading it over and over again. Flagging all the ones that catch my eye, which is most of the book. I was even reading it in the ER last week, while I was waiting for my Hubby. I do believe they people there though I was a tad strange. Oh well!
Anyway this I was very impressed with first one and can't wait to try more of them.
Fresh corn chowder and roasted red pepper cream:
- 4 cobs of corn
- 2 tbsp butter
- 1/2 onion chopped
- 2 cloves garlic chopped
- 1 baking potato, peeled and cubbed
- 2 cup milk
- 1 poblano pepper: roasted, peeled, seeded and minced
- 1 cup whipping cream
Add whipping cream, poblano pepper, and season with salt. Return to a simmer. Stirring frequently, cook for an additional 5-7 minutes.
For the cream:
- 1/2 cup whipping cream, whipped
- 1/2 tsp lemon juice
- 1 red pepper: roasted, peeled, seeded and pureed