Farmers Market Summer Vegetable Chowder with Tomato Chutney

By Chef Amy McCray from Eva RestaurantAs prepared for her cooking demonstration on July 1, 2009

Chef Amy McCray of Eva Restaurant sautés tomatoes for her chutney on July 1st. Photo copyright 2009 by Zachary D. Lyons.

Chowder Ingredients:

  • 2 T Olive Oil
  • 1 T Cumin Seeds
  • 1 Yellow Onion (from Alvarez), diced
  • 3 T Garlic (from Pa Garden), chopped
  • 1 Head Cauliflower (from Summer Run), cut into small florets
  • 1 Bunch Carrots (from Alm Hill), peeled and sliced into small rounds
  • ½ lb Fingerling Potatoes (from Summer Run), sliced into ¼ inch rounds or new potatoes cut into medium dice
  • ¼ lb Green and Yellow Wax Beans (from Magana), cut into small pieces
  • ½ Fennel Bulb (from Full Circle), sliced thinly (save some fronds for the Tomato Chutney)
  • Salt and Pepper
  • Chicken Stock, Vegetable Stock or Water

Having all your ingredients ready in advance makes the cooking run smoothy. Photo copyright 2009 by Zachary D. Lyons.

Preparation:

Heat the olive oil in a large sauté pan over medium high heat. Add the cumin seeds and cook until toasted. Add the diced onion and garlic and sauté until translucent. Add the cauliflower and sauté until it begins to soften and take on some color. Add the carrots and potatoes and cover with the stock or water. Bring to a simmer, reduce heat and cook until the vegetables are tender. Add the beans and fennel and return the liquid to a simmer. Cook until the vegetables are tender. Season with salt and pepper. Cream would also be an excellent addition. Other possibilities might be: roasting the vegetables (the cauliflower, potatoes, fennel) before adding to the soup, which would increase the depth of flavor; adding cabbage along with the carrots and potatoes; including a braising green, such as kale or chard; or including a sausage or chicken thighs, to make it more of a meal.

Chef Amy McCray's Vegetable Chowder. Photo copyright 2009 by Zachary D. Lyons.

Tomato Chutney Ingredients:

  • 2 T Olive Oil
  • 1 pt Cherry Tomatoes (from Billy's), halved
  • 1 T Garlic (from Pa Garden), chopped
  • 2 t Cumin, ground
  • 2 t Coriander, ground
  • 2 T Chopped Mint (from Stoney Plains)
  • 2 T Chopped Fennel Fronds (from Full Circle)

Chef Amy McCray's Tomato Chutney. Photo copyright 2009 by Zachary D. Lyons.

Preparation:

Heat the olive oil in a medium sauté pan over medium heat. Add the chopped garlic and cook until softened. Add the cherry tomatoes and cook until the skins begin to burst. Add the spices and stir. Add the herbs and season with salt and pepper.

It's soup! Photo copyright 2009 by Zachary D. Lyons.