Ellen's Vegetarian Entreés

unnamedBy Ellen Siefke
As the weather cools, I start thinking about soup, the perfect fall time dinner. Soup can be hearty and rich or light and frothy, simple or complex. Soups can include 20 ingredients or five. Soups can be paired with grilled cheese sandwiches or peanut butter crackers. Soups are perfect for those cold nights after practice or a quick snack after a rough day at school. Here’s a recipe for a corn and potato chowder, a heartier soup.
-1 pound small red potatoes, quartered
-1 tablespoon salt
-3 tablespoons softened butter
-4 ears shucked corn
-¾ cup finely chopped onion
-⅛ teaspoon ground red pepper
-3 cups milk — I use two percent milk
-½ cup half-and-half
-2 thyme sprigs
-3 tablespoons finely chopped chives
-1 ½ teaspoons chopped thyme — fresh is preferable but not necessary
-½ teaspoon freshly ground black pepper
-Cooking spray — I normally use Pam

  1. Preheat grill to medium-high heat.
  2. Place a grill basket on grill.
  3. Place potatoes and 2 teaspoons salt in a saucepan.
  4. The potatoes with water and bring to a boil
  5. Cook for 2 minutes, then remove from heat.
  6. Let the potatoes sit in the hot water for five minutes, then drain the pan. Cut the potatoes into ¼-inch cubes.
  7. Melt 1 tablespoon butter; brush evenly over corn.
  8. Place the corn on grill rack coated with cooking spray, and put the potatoes in grill basket coated with cooking spray.
  9. Grill the corn and potatoes 15 minutes or until slightly charred, turning occasionally.
  10. Cool corn slightly; cut kernels from cobs. Place 1 cup corn kernels in a food processor; process until smooth.
  11. Melt remaining 2 tablespoons butter in a saucepan over medium-high heat.
  12. Add onion; sauté 3 minutes, stirring occasionally. Add remaining 1 teaspoon salt and red pepper; cook for 30 seconds, stirring frequently.
  13. Stir in potatoes, remaining corn kernels, pureed corn, milk, half-and-half, and thyme sprigs; bring to a simmer.
  14. Reduce heat; simmer 20 minutes, stirring occasionally. Discard thyme sprigs. Stir in chives and remaining ingredients.
  15. Serve yourself a bowl!