Chow-dah!

As summer transitions to autumn, what could be more appropriate than a warm, comforting bowl of soup that features cheerful, sunny flavours? I found this recipe in my most-used cookbook, Rebar by Audrey Alsterberg and Wanda Urbanowicz -- I love the summery combination of fresh, juicy tomatoes with sweet corn and fragrant basil. A touch of cream brings a richness that's perfect for a blustery autumn day, and this chowder has a nice heat to it from the jalapenos (which I harvested from my very own container garden, thankyouverymuch), which also helps to keep summer alive just a little bit longer.

End-of-Summer Chowder

4 cups vegetable stock, warm
1 tbsp butter
1/2 yellow onion, diced
1 tsp salt
3 garlic cloves, minced
1/2 tsp cracked pepper
1/2 tsp dried oregano
1/4 cup fresh basil, chopped
2 cups diced baby potatoes
2 jalapeno peppers, sedded and minced
1 red pepper, diced
2 cups corn, fresh or frozen
1/2 cup whipping cream
1 ripe tomato, seeded and diced
2 tbsp cilantro, chopped

1. Heat butter in a stock pot and sautee onion with 1/2 tsp salt, until soft. Add garlic, cracked pepper, oregano, and half of the basil. Sautee for five minutes, then stir in the potatoes, jalapenos, red pepper, corn, and remaining salt. Sautee briefly, then add stock. Cover, and bring the soup to a boil. Reduce heat and simmer for 10 to 15 minutes, until potatoes are tender.
2. Stir in cream and return the chowder to a simmer. Add tomatoes, remaining basil, and cilantro. Heat through and serve immediately. Yum!

Serves 4