Bare-chested chef – who as I type, is lying on the couch reading Eclipse and avoiding doing the dishes – was delighted to discover this afternoon that he has a starring role in my blog, I dare say he is feeling a little famous. It’s the least I can do I suppose since he cooks for me every night – and cleans too for that matter! What a lucky woman I am to have such a devoted domestic goddess!

Tonight’s meal: Chowder! I didn’t enjoy this one as much as last nights Quinoa discovery but it was still very good. It probably belongs more in a winter menu, although the actual recipe name contradicts me on that since it is called ‘midsummer’ chowder, perhaps that is more to do with the seasonal ingredients than anything else? It is bursting with vegetable goodness!

The cookbook we got this recipe from (Veganomicon) is one of our newest favourites. Dear chef borrowed it from the library so many times that eventually we decided to buy our own copy. I love it! One of our favourites from this one is the kale and potato enchiladas.. I will make sure we cook that one again soon so I can get some photos etc and share.. in the meantime though:

Midsummer Corn Chowder with basil, tomato and fennel
Serves 6 – 8

Corn + Fennel


6 ears fresh corn, husks and silk removed
3 tablespoons olive oil
3 cloves garlic
1 large onion, cut into fine dice
1 small bulb fennel (about 1/2 pound, diced)
1 stalk celery, chopped finely
1 large carrot, diced
1 pound white, waxy potatoes, peeled and diced
2 teaspoons dried thyme
2 quarts fresh corn stock, vegetable broth or water
1 pound tomatoes, seeded and chopped finely
1/3 cup fresh basil leaves, tightly rolled and chopped into thin strips
Salt and freshly ground pepper

Corn like the sun



On a large cutting surface or in a large bowl, slice off the kernels of corn from the cob.
(Note from us: corn cobs can be saved for using in home made vegetable stock!)
Preheat a large soup pot over medium-high heat, saute the garlic in oil for 30 seconds, then add the onion. Stir and cover, sweating them for about 5 minutes. Add the carrot and celery, stir, cover and cook for another 2 to 3 minutes; then add the chopped potato, stir, cover, and cook for an additional 3 minutes. Finally add the corn, stir, cover and cook for 5 minutes. Add the stock, stir, cover and bring to a boil.

Lower the heat to medium and allow the soup to simmer, covered, for 45 minutes. Turn off the head, ladle 1 1/2 cups of the soup into a separate large bowl, and allow to cool until only slightly warm. Puree the bowl of soup then add back into the remaining soup in the pot. Place the pot over medium heat, add the chopped tomatoes and basil, and simmer for an additional 10 minutes until the soup is hot.



(we had the soup with some pita bread, warmed in the oven until it was super crunchy)