Recipe repertoire number 26.

A couple of years ago I started trying to compile a repertoire of 50 go-to recipes, inspired by Christopher Kimball's notion that 50 recipes is all you really need.  (Read my original post here.)  I'm still working on it, though I find the list is somewhat organic -- our tastes change, or we get tired of eating something, or it doesn't make great leftovers, or I just don't feel like making it anymore.  This week I'd like to share a few more recipes from our evolving list.

 
My favorite part of making soup is mixing up the mirepoix -- the chopped carrots, celery and onion that are sauteed together for the base.  (Or possibly I just like knowing and using the word mirepoix.)  This one is cooked in the leftover fat from frying bacon in the same pot, which makes your house smell pretty good, and contributes those luscious little brown bits to your soup.  I only have a few soup recipes that I make with any consistency (meaning they turn out every time, not that I make them regularly), so please share if you have one that works for you!

Southwestern Corn Chowder

 5-6 slices bacon, chopped

1 medium onion, chopped

1 large carrot, chopped

2 celery stalks, chopped

1 small poblano chile, diced

1/2 tsp. cumin

1 c. dry white wine

3 medium yukon gold potatoes, diced

5 c. chicken stock

3 c. frozen corn

1/2 to 1 c. heavy cream

1/4 c. chopped fresh cilantro

Cook bacon in dry pot.  Drain on paper towels.  Add onions to pot and cook until soft, about 5 minutes.  Add carrots, celery, and poblano; saute another 5 minutes.  Stir in cumin, a dash of cayenne, and a little salt.  Raise heat to high, add wine, and cook until most of the liquid has evaporated (2-3 minutes).  Add potatoes and stock; bring to a boil.  Reduce heat to medium-low and simmer until vegetables are tender, 30-45 minutes.  Stir in cream and corn.  Simmer 10-15 minutes without letting it boil.  Stir in cilantro and bacon before serving. 

Comments

[Katherine]

Looks DELICIOUS! And particularly hearty on these cold winter days. :)

[gisele]

Mmmm... must make corn chowder sometime soon! I use milk instead of cream and put some of the potato, corn and liquid in the blender to make it nice and smooth and thick.

My other go-to soup is Minestrone. I'm making it tomorrow so I'll write down the recipe for you. I like minestrone becasue it gets more beans (ie. fiber) into our diet and you don't really need meat to get lots of protein.

[Amy]

"Or possibly I just like knowing and using the word mirepoix."

Fair enough, and hilarious to boot! :-)