Big pots of soups and chowders are a must for me when the evening air begins to cool. I find I have an abundant and delightful mixture of vegetables on hand- the stragglers from summers end along with the Fall veggies that are beginning to emerge. Chowders like this are a great way to clean out the crisper while indulging what I find at the farmers market. The bean purée adds protein and more fiber, giving the soup a hearty and creamy base. The coconut milk keeps this vegan and adds a subtle sweetness. Heavy cream may be substituted if you prefer. I love to play with texture by staggering the addition of certain veggies so some cook down and some stay “al dente.” For example, allowing the zucchini to cook down adds to the creamy nature of this chowder while the later addition maintains its color, shape and gentle texture. Finely dicing the celery and puréing some of the corn, allows the flavor to really permeate every bite. Play with what you have on hand and experiment to obtain the textures you prefer. This also freezes well making it ideal for weekend batch cooking. If you decide to toast up the whole baguette, it won’t go to waste as floating these in the chowder is heaven. The centers soak up the base while the crusty edges stay crispy.

Recipe- “Creamy” Early Fall Vegetable Chowder.

Makes about 3 qts.

Ingredients-

Olive oil for cooking, about 3 Tbs

1 large sweet onion, diced

1/2-1 tsp Calabrian chili flakes

2 medium carrots, diced

4 celery stalks, finely diced

4 oz shiitake, sliced thin

1 red bell pepper, diced

1 jalapeño, seeds and veins removed, finely diced

1 ripe tomato, diced

1 large fennel bulb, diced, divided

3 ears of corn, kernels removed and divided, cobs saved,

3 zucchini, seeds removed, diced and divided

1+ quart vegetable stock and or water

2 cans cannellini beans

1/2 can coconut milk, blended

A few springs of thyme

Handful parsley, rough chopped

Asst fresh herbs of choice (dill great here)

Garlic (optional)

Chives, finely chopped for garnish

Fennel fronds for garnish

Good olive oil for drizzling and brushing

Kosher salt

Fresh ground pepper

Flaky sea salt

Half baguette, sliced

Method-

1- Preheat large (6-8 qt) heavy bottomed stock pot over medium heat. Add olive oil onion and chili flakes raise heat to medium high. Season with salt and pepper. Sauté until translucent and beginning to turn golden, about 5 minutes. Add carrot and red pepper cook until sweaty. Add celery and half of the zucchini and fennel followed by the shiitake and jalapeño. Again, cook until good and sweaty and zucchini has begun to soften. Adjust seasoning.

2- Toss in herbs, corn cobs and stock (all should be covered with liquid by a scant inch. Bring to a slow boil, and reduce to a simmer and cover, about 10 minutes.

3- Purée beans until creamy, adding water as necessary.

4- Purée about 1/3 of the corn kernels with the coconut milk and blend with the bean puree. Consistency should be creamy.

5- Add remaining zucchini, fennel and corn kernels to pot and bring back to a simmer. Allow to cook about 3-5 minutes. Remove cobs. Add puréed mixture, stir to combine and bring back to a simmer. Adjust seasoning. Remove any herb sprigs.

6- While simmering, toast or bake baguette slices until crispy throughout. Brush generously with good olive oil. Set aside.

7- Ladle chowder into deep bowls and float crostini in each. Ripe with chives and fennel fronds and a good drizzle of olive oil. Serve immediately. Enjoy!