“The coldest winter I’ve ever spent was a summer in San Francisco”

Mark Twain

Soup in summer? I know, it sounds odd and depending upon where you live, may not be the best idea. Strangely however, San Francisco is known for being cool during the summer. In 2010 I lived in the marina district one block from the marina green. I moved into my flat in spring and was thrilled to live in a pleasant and bucolic neighborhood so close to the water. I worked downtown and took the bus to work and back each day. It was Pleasantville.  

Wait for it. As soon as June rolled around, the temperature dropped significantly. I recall getting home from work around 5:30 pm each night and heading out for an evening stroll to relax and rejuvenate. Yet rather than stroll leisurely in summer clothes, I would put on two-three layers, including a scarf and hat! Insert eye roll.  The fog had rolled in and the wind had picked up. I loved the brisk walk but despised the cold temps. I would return home, chilled to the bone, craving something warm to eat.

Now I live downtown where the weather conditions are milder. It’s often quite windy but the fog is usually amiss and less layers are required. Less layers. One still benefits from a coat in the evenings, and bowl of soup hits the spot after a long day out.

As I mentioned in a previous post, corn is in season and there are so many delicious corn recipes. I created this smoky corn chowder last week and it was a hit. We don’t usually eat leftovers, but we rose to the occasion for this delicious chowder. In fact we were bummed there wasn’t enough for a third meal! Happy Cooking!

2 tb olive oil
¾ c chopped white onion
2-3 cloves of garlic
¾ celery
1 jalapeno pepper seeded and chopped
32 oz vegetable or chicken broth
3 ears of corn
5 cups chopped Yukon Gold potatoes
1 ts chipotle powder
½ ts ancho powder
½ ts cumin
½ ts salt
6 slices cooked and chopped bacon
1 c 2% milk
Green onion

-Cook corn in a large pot of boiling water for about 15 minutes
-Remove from pot and let cool
-Once cool, cut corn from cob
-Heat 2 tb olive oil in a large soup pot
-Sautee chopped onion, garlic, and celery in olive oil for about 5 minutes
-Add jalapeno pepper and cook for an additional 2 minutes
-Add broth
-Add corn and potatoes
-Add chipotle powder, ancho powder, cumin and salt
-Cook for 18-22 minutes on medium heat
-Reduce heat and add 5 pieces of chopped bacon (reserve one piece for garnish)
-Add milk
-Cook for an additional 5-7 minutes on low
-With an immersion blender, blend soup until thick and creamy (use a regular blender if you don’t have an immersion blender and blend in batches)
-Bring soup back up to a boil
-Remove from heat and serve
-Ladle soup into the bowls
-Garnish with chopped green onions, black pepper, bacon, and jalapeno