I have come to realize that I do not like most soups. However, if I incorporate some dairy, potatoes, and a touch of something smoky, I am willing to sit down and crush several bowls of my creation. I made a corn and black cod chowder. I started with diced mirepoix that I cooked in olive oil and seasoned with salt and red pepper flakes. I added potatoes and a blend of liquids. I used white wine, clam broth, cream, and milk as the base. I seasoned it with liquid smoke, soy sauce, and some hot sauce. When the potatoes were cooked, I took most of the broth and puréed it with corn. I poured the corn base back over the chowder and added additional corn and the black cod. Amaya finished the chowder with my oddball ingredient, sun-dried tomatoes. We added these for brightness and added savoriness in the bowl. It was the perfect summer supper, somehow light and hearty and utterly satisfying.
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