Soup and Buns

So now that we are in a deep freeze (-40 degrees outside with the windchill) I have informed my family that this week will be a soup and buns kind of week.  I have a few friends who have requested some good soup recipes and so I may as well blog about those this week...and then maybe I will get in the habit of blogging again.

Yesterday, after I made the soup announcement, my son gave me a request.  "Tomato Corn Chowder?" he asked hopefully.  I can make that happen!

Many years ago, while I was visiting my grandmother, I had this soup and fell in love.  My Grandma had made it for me and it was light yet filling at the same time.  For those who are looking for a good meatless soup this one is delish!!  I will try to break it down into portions that work in a recipe but as I make it from memory (without measuring...) it is sometimes tricky.  However, each time I have made it, it has tasted lovely!!

Eileen's Tomato Corn Chowder
1 medium onion (diced or chopped small)
3 stalks of celery chopped
4 carrots (peeled and sliced into rounds)
1-2TB butter (or vegetable oil if you prefer)
900ml chicken stock (1 carton)  (I'm sure it would still taste delish if you had a vegetable stock--to make it really meat free)
1 tsp Salt (more if you wish)
pepper to taste
1Tb dried parsley flakes
1/2 bag frozen corn (half of a 1 kg bag--or large bag)
1 large can of diced tomatoes (796 ml) (undrained)
1 tsp of white sugar (***optional--your carrots should give it the sweetness it needs but if they are not full of flavor, this will give it what it needs)

Now the fun begins....looking at the ingredients, it doesn't seem much like a chowder, does it?  Let's get started and you will see!!

Place your carrots (only) in a saucepan and add water. (just enough to cook but not cover them)  Bring to a boil and cook until tender --no crunchiness to them at all but not mush!!-- DO NOT DRAIN THEM!! Cool slightly and then puree altogether in a blender or food processor (**make sure they aren't still steaming!)  Set aside.

In a large pot melt your butter (or heat your oil) and saute your onions and celery until soft.  Add your diced tomatoes and your pureed carrots.  Slowly add your chicken stock (all of it) and stir together.  Add in your frozen corn (I use the peaches and cream kind for sweetness).  Season with Salt and Pepper and add in your dried parsley.  Bring to a boil.  Reduce heat and simmer uncovered for about a half an hour. 

Serve with buns and love it!!