Abundant late summer crops just scream to be made into soups, stews and chowders as they yield to cool crisp days here in the North!
Our local CSA farm called Seeds and Spores Family Farm is loading us up with super sweet corn, late summer tomatoes, winter greens and Shiitake mushrooms. New potatoes are arriving and the onions,shallots and garlic are drying! My Bean and Corn Chowder with Forest Mushrooms transforms this late summer harvest into a warming, satisfying and super nutritious vegetarian supper! Enjoy my Bean and Corn Chowder with Forest Mushrooms with a wholesome rye bread and a glass of Riesling! Just delicious!
8 ounces dried cranberry beans(Rancho Gordo)
Water
1 chili d’arbol
3 cloves organic garlic, peeled and sliced
3 organic shallots, peeled and sliced
1 small organic onion, peeled and chopped
2 bay leaves
3 tablespoons fresh fennel and fronds,chopped
Fresh ground medley of “aromatic spice blend”( combine whole coriander,mustard,cumin and caraway into a bottle with grinder)
3 tablespoons extra virgin olive oil
8 ears organic corn, shucked and cut into 3 inch lengths
Salted water
1/2 ounce dried woodear mushrooms, refreshed with boiling water, sliced into thin strips
2 ounce fresh shiitake mushrooms, stems removed and sliced thin
1 can no salt chicken broth
2 organic carrots, sliced diagonally
4 small organic golden potatoes, quartered
1/2 bunch Tuscan kale, sliced thin
1 bunch organic cilantro, roughly chopped
2 organic golden tomatoes, cut up
Fresh ground pepper
In a medium stock pot cover beans with 2 inches of water
Add next eight ingredients, bring to a boil for 8 minutes
Reduce to simmer until beans are tender
Meanwhile boil the corn in a large stock pot with the salted water, do not drain
Add the refreshed mushrooms with it’s water to the corn
Add the shiitake, carrots, potatoes and kale
Add the beans with all the liquid, discard the bay leaves
Add the tomatoes and simmer until kale and mushrooms are tender
Stir in the cilantro gently
Remove from heat, let stand for a few minutes
Serve with a hardy rye bread and a Riesling wine! Yum!