Another Summer Soup
Last month’s soup of choice was an original creation, chickpea and tomato soup. Today, Rachael and I made a recipe that we first tried our last summer. It’s a corn chowder and its incredible.
The recipe belongs to Mark Bittman, and though we only follow it loosely — no milk — its has quick become one the most flavorful, versatile and easy to make soups in our repertoire.
In regards to technique, the revelation for me from this recipe is boiling the stripped corn cobs in water… its such a simple, obvious and wonderful inclusion. What more, it imparts such rich corn flavoring to the water that aside from salt and pepper very little additional seasoning (today, cayenne) is required for a great base broth.
However you approach it, Bittman’s chowder is an excellent and afordable addition to your summer eats.
Recommended beer pairing: Schneider & Brooklyner Hopfen-Weisse (2008).
