Here in Wisconsin, night-time temperatures are already down in the 40s and a high of 75 during the day is a welcome blessing. Fall is in full swing! We are harvesting field corn and soybeans and we're collecting beautiful maple and sumac leaves in colors normally only found in a beautiful sunset! We are wrapping up in cozy sweaters and roasting marshmallows over an evening bonfire. We are pulling our fall boots on over crocheted knee-high stockings and wearing soft knitted scarves for a bit of extra warmth in the early mornings before the sunshine warms the day!
We are doing all of this... and eating soups. Yes, it is soup season! I have five or six go-to fall soups and I would like to share them all with you. These are some of my favorite soups and they're all easy, simmer on the stove all day, warm you up from the inside out kind of soups!
1. Potato Corn Chowder
2. Sweet Potato Jalapeno Soup
3. Creamy Chicken Wild Rice Soup
4. Sausage and Bean Soup
5. Momma's Chili
6. Chicken Tortilla Soup
7. Butternut Squash Soup
I'll share a few of these with you to help keep you warm this fall! The first I'll share is one of my staples and I make it at least 5 times each fall! It's so easy and quick and if you have sweet corn in your freezer from your farm, it's even better! But if you don't you can use canned corn and it is just as good!
I made this recipe up a few years ago when I was in the mood for a nice rich creamy fall soup that was chock full of vegetables. The ingredients and amounts are all adjustable, as with most soups, so adjust to your tastes and preferences! When I don't have enough carrots or potatoes, I substitute sweet potatoes for some of them, when I am short on celery, I add extra onions and then some celery seed. Sometimes it's more brothy and sometimes it's more creamy and sometimes it's really thick like stew.
POTATO CORN CHOWDER
1 onion, chopped1 stalk celery, chopped (including any celery leaves / greens)
6 medium red potatoes, chopped (or whatever potatoes or sweet potatoes you have)
1 c carrots, chopped (about 2 carrots)
1/4 c butter
1/2 c flour or Wondra
1 can whole kernel corn (or use frozen corn)
1 can creamed corn (or frozen is fine)
1 can vegetable or chicken broth (about 2 cups)
1-3 cups milk (to desired consistency)
black pepper, salt, and a few dashes of cayenne pepper to taste
2 T snipped fresh rosemary
1 T italian seasoning or garden seasoning
Saute onion, celery, carrots and potatoes in butter. Add 1/4 - 1/2 c broth to mostly cover vegetables. Add the seasonings. When carrots are just tender, stir in flour or Wondra. Slowly add the rest of the broth and stir in corn. Simmer on low heat until broth is flavorful (20 minutes). Add milk 1 cup at a time to desired consistency. Optional: ladel chowder into individual bowls or crocks and sprinkle top with snipped fresh chives or a sprig of rosemary and a teaspoom of crumbled cooked bacon.
If you make this, please let me know what you think of it! I like a lot of rosemary and cayenne to add a little heat to the sweet corn and milk flavor, but I know some people prefer the sweetness without the heat. Whatever you like is best!