Corn Chowder
I don’t need to tell you how good homemade soup can be, do I? It’s a very sad thing that, as a society, we’ve fallen out of the habit of preparing even pleasures of the most simple sort for ourselves. Homemade soup is exponentially rewarding for a comparatively small amount of effort. Of course, you can put as much or as little effort into it as you choose; while a homemade stock upon which to base your soup will always be the paragon of taste, there are commercially available stocks that will serve to make a perfectly good batch of homemade soup as well. 1 From there, the sky is truly the limit. And the best part is, omnivores, vegetarians, and vegans alike can all make themselves exactly what they want to eat.
You have the power. You just need to use it. And why wouldn’t you, when the result is something this good and satisfying? I have a wonderful book on soup by Barbara Kafka called Soup: A Way of Life. I mention it here not only because it’s a great book, but because the title couldn’t be more accurate. Try making yourself some soup and instantly, you will understand.
- If you go this route, please choose a variety that says it’s “low sodium.” One major downfall of commercially prepared stocks and broths is that they do go rather heavy on the salt. [↩]
Janaki
