4 cups fresh corn kernels
(use frozen or canned if fresh corn is not available) 1 medium red
onion, minced 3 medium carrots, minced 1 medium potato, diced 2
tablespoons flour 3 tablespoons butter 1/4 cup heavy cream 1
teaspoon smoked paprika 1/4 teaspoon cayenne
Scrape the corn
kernels off the cob with a sharp knife, then use the back side of the
knife to extract all the milky pulp from the cob. Reserve the kernels
and corn milk in a bowl, and place the emply cobs in a pot and fill with
water to cover. Simmer for about 20 minutes. (if using frozen or canned
corn, skip this step) In a separate pot saute the onion and the
carrots till soft, but not brown. Stir in the flour and cook for one
minute. Add the corn and its milky pulp, cook for 2 minutes. Add the
diced potato, cayenne and smoked paprika. Now add 3 cups of the cob
water (or plain water if using frozen or canned corn), bring to a boil,
then reduce to a simmer and cook, covered, for about 20 minutes or until
potatoes are soft. Puree 3 cups of the chowder in a blender, and
then add the pureed mixture back to the pot. Stir in the cream.
EASY LENTIL SOUP
1 medium onion, cut into small dice 1 medium carrot, cut into small dice 2 garlic cloves, finely chopped 1 lb lentils, rinsed 6 cups chicken stock or water 1/2 cup chopped or strained tomatoes (Pomi brand is good) 1/4 cup white wine 1 tablespoon parsley 1/2 teaspoon dried marjoram
Saute onion and carrot in 2 tablespoons olive oil. Add garlic and stir for one minute. Add lentils, tomatoes and chicken stock. Bring to a boil, lower heat, cover and simmer until lentils are soft, about 45 minutes. If you prefer, you can put several cups of the soup into a blender for extra creaminess. Pour blended soup back into pot. Add wine, parsley and marjoram. Simmer another 10 minutes.