Monday, June 7, 2010
Spring Vegies and Corn Chowder
The abundance of fresh vegetables in the rainbow colors makes cooking a sensory delight. We have some sweet corn left on the canning shelves and the late spring rains have inspired a warm, but light soup.
Corn Chowder with Pork Sausage and Spring Vegetables
3-4 Spring onions
3-4 Green garlic tops
3 new carrots
2-3 small potatoes
1 bunch of rainbow Swiss Chard
1 Jar or 16 oz. canned corn (include juice)
4 Cups Chicken Stock
1/2 -1 pound Pasture Raised Pork Sausage
1 Cup whole milk
Trader Joe's no salt seasoning (Thanks, Mom!)
Salt and Pepper to taste
Chop all vegetables into small pieces and saute in a pat or two of butter in a large soup pot. Keep the heat low so the tender vegetables don't burn. When the vegetables are beginning to soften, add corn with juice. Stir vegetables and get all of the tasty flavor from the bottom of the pan mixed in, too. Now add the 4 cups of chicken stock and turn the heat up. Once the soup is nearly simmering, add small pieces of pork sausage right into the soup. The hot broth will cook it thoroughly. Let this simmer for about 20 minutes. Add a cup of whole milk or half and half, season and continue to simmer for another 10 minutes. Serve with crusty bread or rosemary rolls.