It’s really too hot for soup. But I’ve been making some fine chowders out of summer vegetables, centered around fresh corn. As always with my cooking, there is not an exact recipe. Just use what you’ve got.
Coarsely chop some onion and mild peppers. Sauté them in olive oil with a little butter. Add corn fresh cut from the cob, and sauté the corn with the onions and peppers. Five minutes of sautéing should be enough. Add water. Cut a fresh tomato in half and drop the tomato into the pot. Add a cup or so of precooked white beans, if you’ve got them. I’m not ashamed to use canned beans when I need beans quick.
Simmer all that, covered, for half an hour. Remove the chowder from the heat and move the tomatoes to a saucer to cool. When the tomatoes are cool enough to handle, remove the skin and put the tomatoes back into the pot. Whiz the chowder with a hand blender. Season it. My secret ingredient for seasoning soups are the vegetarian versions of Better Than Bouillon. Add a little cream.
As a concession to summer weather, serve the chowder warm instead of winter hot.
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