In the latest episode of our new podcast Wandering the Weekend, Will & Steph hit up the St. Paul Farmer’s Market. There they pick up the ingredients to make Steph’s “Spring Into Autumn Corn Chowder”.
This soup is hearty and creamy to keep you warm as the leaves start changing colors, but still has a lot of fresh veggie flavor to remind you of the wonderful summer you had. Okay that might be a stretch for the year 2020. Steph ups her soup game as well, in this corn chowder as she makes her own “Corn Broth” to really take this soup to the next level.
- 6 cobs corn
- 2 leeks
- 3-4 carrots, diced
- 3 cloves of garlic, minced
- 1 cup squash or sweet potato, diced
- 1 bay leaf
- 1 red bell pepper, diced
- 1/2 pint of heavy cream
- 1tsp olive oil
- 1tbs butter
- Salt and pepper to taste
Directions for corn cob stock:
Remove corn from cob and set the kernals aside, then add cobs to an instant pot or a regular pot (cooking times will vastly differ 😉). Add the end part of the leeks (the green part) rinsed, and the bay leaf. For a pressure cooker: add water to the max line and pressure cook on high for 1 hour. For a regular stovetop: add water to cover and cook for 2 or more hours (I’m kinda guessing to be honest) until stock is a pale yellow color. You may need to add water as it evaporates using the stovetop method. Add salt and pepper to taste.
For the corn chowder:
Dice vegetables into even pieces. Oh, and a quick tip: leeks are very SANDY and they will ruin you day if you don’t get all that sand out (I’ll tell the tale of a ruined, sandy dinner in an upcoming episode), so please make sure you rinse very well. The best way to ensure they are clean is to chop them to the size you prefer and then soak them on a big bowl of cold water for a few minutes. The sand will fall to the bottom of the bowl and dinner is saved! Saute the vegetables (except the corn!) for 5 minutes in the butter and olive oil. Add the stock and let simmer until the veg is very soft. Add the corn, let simmer for another 5 min. Turn off the heat and let the soup stand, covered, for another 15 or so minutes. Add the half pint of heavy cream. Taste, and season with salt and pepper. Enjoy!
Ps… This is a base recipe, I encourage you to get creative, and add your own flare! Cooking shouldn’t be prescriptive, instead, I like to think of it as an expression of creativity and love for those you are feeding ❤️🍽️. Cheers!
Will’s Beer Pairing Corner
Steph takes so much pride in her soups, it can make one a little nervous when digging into the beer fridge for the perfect pairing. In general this soup is bagging for a bold crisp lager. Think pilsner, like Lupulin’s American Pils, or even a local American Adjunct Lager like Grainbelt Premium. Any Californian Common or Kolsch would also be a good fit here if you are looking for something a little more exotic. My final recommendation is not for everyone, but a champaign like Saison like Saison Du Pont would be a great fit. It’s effervescence, and robust barn yard notes will really bring out the “farm fresh” flavors in the soup.
This wasn’t all for our weekend wander, we also stop in a St. Paul Brewing Co. and Bent Brewstillery to review some beers. as well as wander into Hot Sam’s Antiques and Foto Park. Find out all about it by listening to below or subscribing to our podcast on your favorite podcast app!