Sweet Corn Chowder and Tomato Pie

Soup may not be the first dish that comes to mind when you think of summer foods, but it's one of the tastiest ways to enjoy seasonal vegetables.  We can't think of many soups that showcase summer better than a sweet corn chowder.  This soup is well-received across the board at the shelter, but no compliment has been better than, "Mmmm, mmmm.... my grandmother used to make fresh soup like this!"   Those are the moments we cook for. 

 

Tomato pie is the satisfying, savory collision between a classic tart and a ham and cheese sandwich and definitely a dish where the whole is greater than the sum of its parts.  The original recipe was one of Southern Living magazine's favorites for summer tomatoes and we can understand why.  While the cheese melts and the custard sets, the tomatoes roast into a sweet and tangy counterpoint to the richness of the pie.  Of all our summer recipes, this was clearly the fan favorite.  

 

Now for the nitty gritty...  Soup from scratch takes time and elbow grease, particularly when loaded with fresh vegetables. This recipe makes a big pot of soup, but if you're putting in the time, consider making a double batch and freezing half for another meal.  It's much less than twice the work but certainly twice the enjoyment.  Plan on 90 minutes and two cooks from start to finish. Tomato pie is a straightforward dish, but you'll be rewarded in efficiency if you test the recipe at home first.  Don't be tempted to increase the amount of egg custard-- just a splash is needed to hold the pies together.  If you're using a commercial convection oven, cover the pies with oiled foil while baking to prevent the crusts from over-browning.  Though you'll be tempted to dig in when you see the pies come out of the oven, they need to rest before you can cleanly slice them.  Enjoy!

Sweet Corn Chowder

Serves 36

• 1.5 gallons spring water
• 6 cups whole milk
• 3 bay leaves
• 1 lb good-quality, 100% dehydrated potato flakes with no additives (try the bulk bins at a natural foods store)
• 6 cubes salt-free vegetable bouillon (we like Rapunzel brand)
• 1/4 cup olive oil
• 3 bunches thinly sliced scallions, white and green parts divided 
• 3 medium carrots, peeled and cut into small dice  
• 3 large garden zucchini or summer squash, cut into small dice (about 3 lbs of squash) 
• 8 cups fresh sweet corn kernels cut from the cob (about 12 ears of corn)
• 8 oz jarred roasted red peppers, finely diced
• 1 TBS smoked Spanish paprika, also known as Pimenton
• 1-1/2 TBS dried minced garlic or 4-6 cloves minced fresh garlic
• 1 can mild green chilies OR finely diced fresh jalepenos to taste
• 28 oz canned peaches, with syrup reserved for use in soup, finely choppedg
• 1-1/2 cups chopped fresh cilantro (about 2-3 bunches)
• 1 cup chopped fresh parsley  (about one bunch)
• 1 - 1 1/2 TBS sea salt (start with 1 TBS and add more to taste)
• additional sea salt and freshly ground pepper to taste
• reserved scallion tops for garnish

Preheat oven to 425 degrees. 

Pour water and milk into your largest commercial, heavy-bottomed soup pot.  (Pot should be a minimum of 18" high.)  Add bay leaves.  Gradually add potato flakes, stirring constantly to avoid clumps.  Put pot over high heat until contents reach a gentle boil.  Reduce heat and maintain a slow simmer as you prepare the remainder of the ingredients. 

Crush bouillon cubes into small pieces and add to pot once contents have reach a simmer.  Check occasionally to be sure bouillon fully dissolves.

Shuck corn and cut kernels from cobs. (To do this, stand each cob on end inside a full size hotel pan. Hold the top of the cob with one hand while cutting downward along the cob with a paring knife. This will allow the kernels to collect in the bottom of the bowl.)  Cut twice around each cob to remove all parts of the kernel as well as the milky starch that clings to the cob.  After cutting, break up the corn clusters into single kernels.  Reserve the cobs to simmer with the soup as it cooks- this will add great flavor. 

Prepare the scallions, carrots and zucchini and to the hotel pan with the corn. Toss the vegetables with olive oil and season generously with salt and pepper.  Roast vegetables for 15- 20 minutes until lightly browned, stirring at the half way point to ensure even roasting.  Remove vegetables from oven and pour 1 cup spring water into the hot pan. Using a spatula, spread the water around the pan and loosen any vegetables or browned bits that have stuck to the bottom.  (These browned bits will add great flavor to the soup).  Pour the contents of the roasting pan into soup pot and stir well to combine. 

To finish the soup, add the roasted red peppers, paprika, garlic, chilies, peaches and peach syrup, cilantro, parsley and salt to the soup pot.  Taste for flavor and season with additional salt, freshly ground pepper or chilies as desired.  Allow soup to cook for an additional 15-20 minutes, or as long as desired, until ready to serve.  Serve hot and garnish each bowl with a spoonful of reserved scallions

Tomato Pie 

Makes 36 slices

• 1/4 cup olive oil
• 2 lbs ham steak, cut into small dice (avoid deli ham as they may be too watery for this recipe)
• 2 bunches scallions, thinly sliced
• 6  9-inch frozen unbaked pie shells
• 6  TBS  Dijon mustard
• 16 oz swiss cheese, grated or in thin slices
• 6 medium garden tomatoes, red or yellow or a combination, thinly sliced (about 3 lbs of tomatoes)
• 6 large eggs
• 2 cups whole milk
• 1/2 cup chopped fresh basil
• freshly ground black pepper to taste

Preheat flat top grill to medium heat.   Preheat oven to 425 degrees.  

Warm the olive oil on the grill top until just shimmering, taking care not to burn.  Saute diced ham and scallions until ham begins to brown and any liquid has evaporated.

While ham sautes, pierce the bottom of each pie shell with a fork 8-10 times to allow for even baking.  Partially bake the crusts for 15 minutes or until just underdone.  (Crust will bake much faster in a commercial convection oven.)  Remove the crusts from oven and brush the bottoms with 1 TBS of mustard.  Lightly cover the crusts with a layer of cheese.  Divide ham mixture evenly among five of the pies, reserving one pie for vegetarian diners.

Slice each tomato in half and gently squeeze out excess juice and seeds.  Slice tomatoes thinly and cover the ham with a layer of tomato slices.

In a small work bowl, beat the eggs and milk with a fork until well blended.  Season the mixture with freshly ground pepper and pour an equal amount into each pie over the tomatoes.Tomatoes will be covered with just a scant layer of egg mixture. Divide the remaining cheese evenly among the pies. Bake on the lowest oven rack for 20 to 23 minutes or until lightly browned and set. (A convection oven will cut this time in half.  Be sure to turn the fan to low speed to prevent the crusts from burning.)

When pies are set and cheese has fully melted, remove from oven and allow to cool for 15 minutes before slicing.  Garnish with basil and cut each pie into six wedges.  Serve warm or at room temperature.




Sweet Sour Cucumbers

Serves 36 generously

• 10 lbs garden cucumbers, peeled and very thinly sliced
• 6 TBS coarse kosher or sea salt
• 3 cups rice wine vinegar OR distilled white vinegar
• 1 cup finely chopped fresh dill
• 1/2 cup agave syrup OR 3/4 cup sugar
• 1 TBS freshly ground black pepper
•  

Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.

To prepare dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.

Drain cucumbers well and pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours before serving.  Serve cold.