Anne BralySoup tends to take a backseat during the summer, maybe because of its cold-weather comforting properties. But don't put the soup pot away.
Choosing soup as a meal is one of the easiest ways to stay healthy this season. Soup is nutritious, diverse, easy to prepare and, best of all, a delicious change of pace. While many turn their heads at soup during hot summer days, serve one using corn fresh from the farm and those heads will be nodding and asking for seconds.
We often think of cold soups for summer, such as chilled cucumber soup or gazpacho. Warm soup in the heat of summer just doesn't sound right. But try thinking a little differently. Bring the crock pot out of hiding and use it to make a delicious chowder using fresh summer corn. It's a meal in itself.
Canned chicken broth is OK, but this soup is so much better made with homemade stock. It really is worthwhile making it - especially for this soup. You can use the chicken to make chicken salad to stuff in a tomato or spread on some bread to pair with the soup. Or keep it simple and serve it with slices of summer-ripe tomatoes from the garden and some crusty bread for a delicious take on dinner.
Summer Chowder
5-6 ears of corn, kernels removed, cobs discarded
3 cups homemade chicken broth, divided
1/4 cup celery
2 cloves garlic, chopped
4 cups diced baking potatoes
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
3 tablespoons flour
1 cup heavy cream
4-6 slices bacon, cooked crisp and chopped
Chives, for garnish
Puree 1 cup corn with 1 cup chicken broth. Set aside. To slow cooker, add remaining corn kernels, 2 cups chicken broth, celery, garlic, potatoes, salt, pepper and red pepper flakes. Pour pureed corn into the slow cooker; stir to combine. Cover and cook on high for 4 hours or on low for 6-8 hours. Whisk together flour and heavy cream until smooth. Pour into slow cooker, and stir well. Cover and cook for an additional 30 minutes or until nicely thickened. This is a chowder, not a soup, after all. Ladle into bowls, and garnish with bacon and chives or green onions. Makes about 6 servings.
A new look at instant coffee
My husband and I differ when it comes to coffee. I prefer mine fresh-brewed - preferably with freshly ground beans - when I wake up in the early morning. My husband, on the other hand, is a late riser. When he stumbles out of bed, he microwaves a cup of water and adds a teaspoon of whatever instant coffee is on sale. By no means would I consider ourselves baristas. We both consider coffee as nothing more than a vehicle to get us going in the morning.
A new instant coffee from Steeped Coffee, though, delivers us with fresh coffee taste in an instant with coffee bags that you plunge in hot water, then allow to steep. Sound familiar? Tea lovers have been doing this for decades. I'm surprised no one has thought of this before.
If you can boil a cup of water, you can make this coffee. No fancy brewing equipment is needed. It's great for small kitchens where space is in demand, so you don't need a coffee maker that takes up counter space. If you're going camping, just pack a few bags for a delicious cup of coffee that's so much better than traditional instant. Order it at steepedcoffee.com. First-timers can sign up for a free trial and receive a couple of free bags for testing.
Email Anne Braly at abraly@timesfreepress.com.