Golden Corn Chowder with Chiles (not vegan)

With sweet corn, potatoes, and tomatoes at their garden best, corn chowder is certainly the soup for September (even October:-). Golden or orange tomatoes are lower in acid.

Yield

6 servings (serving size: 1 1/3 cups soup, 1 tablespoon cheese, and 1 teaspoon cilantro)

Ingredients

• 6 jalapeño peppers
• 3 cups cubed peeled Yukon gold or red potato (about 1 pound)
• 2 tablespoons butter or stick margarine
• 1 cup chopped onion
• 2/3 cup diced orange or yellow bell pepper
• 3 tablespoons chopped celery
• 3 cups fresh corn kernels (about 4 ears)
• 3 cups 1% low-fat milk
• 2 cups chopped seeded yellow tomato (about 1 pound)
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 6 tablespoons (1 1/2 ounces) shredded reduced-fat Monterey Jack cheese
• 2 tablespoons chopped fresh cilantro

Preparation

Preheat broiler.

Place jalapeño peppers on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers; cut in half lengthwise, discarding seeds and membranes. Finely chop jalapeño peppers; set aside.

Place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain; partially mash potato with a potato masher.

Melt butter in a Dutch oven over medium heat. Add onion, bell pepper, and celery; cook 10 minutes, stirring frequently. Add jalapeño peppers, potato, corn, milk, tomato, salt, and white pepper; cook until thick (about 30 minutes), stirring occasionally. Ladle soup into each of 6 bowls, and sprinkle with cheese and cilantro.

Butternut Corn Chowder

A spice combination that is inspired by Indian cuisine enhances this sensational soup. Riesling or Savignon Blanc as a refreshing partner (emmy suggested changes: use fingerling potatoes, herbed sea-salt, 4 cobs of fresh corn -- puree 1/2, finish with other 1/2)

Servings: Serves 6.

Ingredients

2 1-pound butternut squash, peeled, halved lengthwise
7 1/2 cups (or more) water
1 tablespoon salt
1/2 teaspoon plus 3 tablespoons olive oil

2 cups chopped onion
2 cups frozen corn kernels
2 teaspoons chopped garlic
1 teaspoon ground coriander
3/4 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cloves

1 large potato, peeled, cut into 1/2-inch pieces

Preparation

Preheat oven to 400°F. Using spoon, scrape out seeds from squash; reserve squash seeds. Combine 1 1/2 cups water, squash seeds and 1 tablespoon salt in small saucepan. Bring to boil. Strain seeds; rinse under cold water to remove any squash pieces from seeds. Pat seeds dry with paper towel. Toss seeds with 1/2 teaspoon oil in small bowl. Sprinkle with salt. Transfer to baking sheet. Place squash on baking sheet. Brush with 1 tablespoon oil. Roast seeds until toasted, about 6 minutes. Roast squash until tender and lightly browned, turning once, about 45 minutes. Cut squash into 3/4-inch pieces.

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, 1 1/3 cups corn, garlic, coriander, cardamom, cumin, cayenne and cloves; sauté until onions are tender, about 8 minutes. Add squash and 6 cups water. Bring to boil. Reduce heat; simmer 30 minutes.

Working in batches, puree chowder in processor until smooth. Return chowder to same pot. Bring to boil. Reduce heat. Add potato and remaining 2/3 cup corn kernels; simmer until potato is cooked through, thinning chowder with more water if necessary, about 12 minutes. Season with salt and pepper. Spoon chowder into bowls. Garnish with toasted squash seeds and serve.