Soups have represented cultural traditions while showcasing regional foods and cuisines long before recorded history. To give a few examples for instance — Russia makes borscht, Italy has minestrone, France with its vichyssoise, Spain has gazpacho and so on.
Food historians generally agree that recipes dubbed ‘chowder’, as we know them today, were named for the primitive cavernous iron pots they were cooked in. Each simmering pot is a season’s herald: hearty chowders are comfort food during winter; garden fresh vegetable soups in the spring; refreshing chilled gazpacho or fruit soups during the summer and pumpkin and squash from autumn’s bounty.
Today’s ROASTED PEPPER & CORN CHOWDER is an easy choice to prepare in that it uses bottled roasted red peppers. Nothing says you can’t roast some fresh peppers instead if you prefer. Some people serve corn chowder as a vegetarian alternative to clam chowder. Brion and I enjoy this soup accompanied with some warm garlic bread sticks.
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- 3 tbsp margarine
- 1 cup onion, chopped
- 2 tbsp flour
- 4 cups chicken broth
- 2 cups potatoes, cut into 1/4" cubes
- 1 cup milk OR half & half cream
- 300 ml roasted red peppers, diced
- 341 ml corn niblets, drained
- 2-3 strips bacon, crisp fried, crumbled
- salt & pepper to taste
- 1/4 cup chives, chopped ( optional)
- 2 tbsp fresh cilantro, chopped, optional
Ingredients
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- In a large saucepan, heat margarine & saute onion until translucent. Add flour, cook, stirring for 2-3 minutes. Gradually stir in chicken broth. Add potatoes & cook until tender.
- Stir in milk or cream, peppers, corn & bacon; heat through. Season to taste with salt & pepper. Ladle into bowls & garnish if desired with chopped chives & cilantro.