The cooler temperatures call for hot soup, so we’re cooking up some corn and tomato chowder and pesto soup made with fall vegetables. New York Times food columnist and author of “How to Cook Everything,” Mark Bittman has the recipes. Check them out below.
CORN CHOWDER
Makes 4 servings
Time: 30 to 40 minutes
INGREDIENTS
4 to 6 ears of corn
4 cups water
1 tablespoon butter or neutral oil, like canola or grapeseed
1 medium onion, chopped
2 medium potatoes, peeled and chopped
Salt and freshly ground black pepper
2 tomatoes, cored, seeded, and chopped
1 cup milk
1/2 cup chopped parsley leaves, optional
DIRECTIONS
Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer while you continue.
Put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you’re using them and cook, stirring, for another minute or two.
After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture; bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with the parsley and serve.
SOUP AU PISTOU: VEGETABLE SOUP WITH BASIL
Makes 4 servings
Time: 1 hour
INGREDIENTS
1/2 cup dried beans, soaked overnight if time allows, and drained
1 large onion, peeled and sliced
2 carrots, peeled and chopped
2 celery stalks, trimmed and chopped
2 potatoes, peeled and chopped
2 zucchini, trimmed and chopped
4 tomatoes, cored and chopped
3 garlic cloves, peeled
1 1/2 cups fresh basil leaves
1/4 cup extra virgin olive oil, plus more as needed
Salt and pepper to taste
1 cup small pasta, like ditellini or cappellini, broken into pieces
Freshly grated Parmesan to taste
DIRECTIONS
Place the beans, leeks, carrots, celery, and potatoes in a large saucepan and cover with 7 cups of water. Bring to a boil and then simmer, stirring occasionally, for 30 minutes. Add the zucchini and 3 of the tomatoes and simmer for another 20 minutes.
Meanwhile, process the garlic and basil in a food processor until pasty. Add the remaining tomato and combine until smooth. Slowly add the oil until very well combined and smooth. Season to taste with salt and pepper.
Just before serving, add the pasta to the soup and cook until al dente, about 7 minutes. Stir 1 tablespoon of the pistou into the soup and then season to taste with salt and pepper. Serve immediately with the Parmesan and remaining pistou.
SIMPLE POTATO SOUP
Makes 4 servings
Time: 30 minutes
INGREDIENTS
1 tablespoon butter or extra-virgin olive oil
3 medium potatoes, any type, peeled and cut into small cubes
2 large leeks, well washed and chopped
Salt and freshly ground black pepper to taste
4 cups chicken, beef, or vegetable stock, preferably warmed
1/2 cup cream or milk
DIRECTIONS
Place the butter or oil in a large, deep saucepan or casserole and turn the heat to medium. When the butter melts or the oil is hot, add the vegetables. Season with salt and pepper and cook, stirring, for 2 or 3 minutes.
Add the stock and cook until the vegetables are very tender, about 20 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Adjust seasoning and serve hot or puree and serve cold.