Fare With A Flair: Celebrate the arrival of fall with a super soup

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This week’s recipe is for a hot corn and potato chowder that uses ingredients common to Tex-Mex dishes.

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I love this time of year.

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Squash and pumpkins are popping up on farmer’s market stalls and grocery stores.

We also still have some leftover products from the end of summer. There is still local corn, the last of the tomatoes. The list is lengthened increasingly.

So let’s take advantage of everything that is available now, before the freeze arrives.

This week’s recipe is for a hot corn and potato chowder that uses ingredients common to Tex-Mex dishes.

A few finely diced jalapenos add a little heat to offset the sweetness of the corn. Chili powder, oregano and a hint of lime round out the flavors.

This soup is a vegetable based meal. However, if you want to add meat, consider cubed chicken or pork.

Take out your pot and savor the bounty of fall. . . and the last of the summer.

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thick corn and potato soup

(For 6 persons)

2 tbsp. (25 ml) butter or vegetable oil

1 onion, diced

1 stalk of celery, diced

2 garlic cloves, chopped

1 small jalapeño (or other hot pepper), seeded and finely chopped

1 C. (5 mL) chili powder

1 C. (5 mL) dried oregano

4 cups (1L) vegetable broth or water

2 cups small new potatoes, washed and cut into wedges

3 cups (750 mL) corn kernels (cut from two large corn cobs)

1/2 cup (125 mL) 35% cream

Juice of 1 small lime

2 tbsp. (25 mL) chopped fresh cilantro

Salt and pepper to taste

Instructions:

1. Melt butter in a large saucepan over medium heat. Add the onion and celery and cook until the onion is tender. Add the garlic and jalapeño and cook for two more minutes. Stir in the chili powder and oregano.

2. Add the vegetable broth (or water) and potatoes and bring to a boil. Cook until the potatoes are tender. Add the corn and cook for another five minutes.

3. Add the cream and lime juice and heat.

4. Season with S&P to taste. Stir in the cilantro and season with salt to taste.

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