January is National Soup Month? Who knew? But let's celebrate with a warming bowl of Sweet Corn Chowder with Andouille Sausage and Collard Greens from a hometown restaurant, Inari's Bistro.
Under the headline, "Toast Soup Month With Prize-Winning Concoctions," the Grand Junction Daily Sentinel wrote:
"The decorations are down, returns have been made and the candy, baked goods and other holiday treats are but a memory or at least out of sight."
"Now onto a celebration of one of my husband Fred’s favorites: Let’s hear it for National Soup Month."
"What could be more comforting on a cold, dark January night than a warm bowl of soup that makes you feel cozy all over?"
"There’s a lot to be said for soup. Even the medical world says there’s something about chicken noodle soup that’s good for a cold, and we all know it’s good for the soul."
"Today, there are ways to pull together a pot of soup that are easy. Of course, good old-fashioned soup stock is terrific, but you’ll find excellent commercial soup broths and stocks in the markets now. Even Food Network chefs say they’ll make a tasty soup."
"I’m kicking off National Soup Month with two prize-winning recipes selected by those who attended the “Soup Challenge” at Palisade’s Olde Fashioned Christmas celebrations in 2008 and 2007."
Here is the recipe:
Sweet Corn Chowder with Andouille Sausage and Collard Greens
First place 2007, Inari’s. By Chef Arron James.
Inari’s is at 336 Main St. in Palisade. It has become known for creative and delicious dishes. All its soups are homemade and made from the freshest of ingredients. For reservations, call 464-4911.
1 small yellow onion diced
1/2 bell pepper diced
1/2 red bell pepper diced
1 1/2 cloves garlic, minced
1/2 bunch collard greens – coarse chop
3 cups sweet corn (Dixie: I use frozen at this time of year)
3/4 pound Andouille sausage, sliced
1/4 cup all purpose flour
1/4 cup butter
3 quarts milk, whole
2 1/2 cups chicken stock
Cajun Seasoning to taste
In a large pot, melt butter and saut&233; onions, bell peppers and garlic over medium high heat until onions are translucent, not brown. With a whisk, slowly add flour and stir constantly until roux is light brown in color. Whisk in milk and chicken stock slowly. Add remaining ingredients; cook over medium heat stirring occasionally until chowder reaches desired thickness. Season with Cajun Seasoning to taste.
Cajun Seasoning (or your favorite brand)
1 tablespoon thyme
2 tablespoons paprika
1 1/2 teaspoon cayenne
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon pepper
You can get even more local soup recipes here.