I love this time of the year! The abundance of fresh local produce is delightful. I especially love including fresh tomatoes and corn when I am cooking. Because my cooking really does change with the seasons, I sometimes forget a great recipe I have made in the past. Here’s one that just came to mind as I picked a pile of tomatoes. Credit goes to The Horn of the Moon, which unfortunately is out of print.
Tomato Corn Chowder
In a 3-quart soup pot, heat the oil and sauté the onions with the oregano and thyme over medium heat until browned. Add the canned and fresh tomatoes, then the water. Lower the heat and simmer for 30 minutes covered, stirring occasionally. Mix flour and cream together in a bowl until smooth. Stir in a little soup (about a ladle’s worth) into the cream. Stir in another ladle of soup, then add the mixture to the soup. Simmer on very low heat, adding corn, parsley, salt and pepper. Simmer 15 minutes, uncovered, and serve. Garnish with grated cheddar cheese on top if you like. Serves 6.
2 tbsp. oil
1 ½ cups chopped onions (3 onions)
1 tsp. oregano
1 tsp. dried thyme
One 28-oz canned crushed tomatoes
4 cups water
¼ cup unbleached flour
1 cup heavy cream
2 cups corn kernels, fresh or frozen
¼ cup minced fresh parsley
½ tsp.sea salt
White pepper to taste
Freshly grated cheddar cheese
When I make this, I tend to use either soy milk or organic ½ and ½ diluted with water in the place of the cream. This time of year, I use fresh herbs and today, I added some small Yukon gold potatoes.
Any way you do it, it’s good, but particularly this time of year with fresh corn cut off of the cob from a local Maine farm!