tomatillo

Tomatillo Corn Soup Recipe

By Ashley Bode | September 25, 2013

Photo: Paul Brady
Photo: Paul Brady

Photo: Paul Brady

The best season for eating has always been summer. Tomatoes, corn and bbq. Three things that happen to be some of the most wonderful gifts in the world. I can recall many a slab of ribs, ear of corn and plate of sliced tomatoes sitting on my plate in the hot days of August. Nothing compares.

Savoring that sweetness of summer can be nearly impossible once the September chill kicks in, especially in food. How is it possible to capture that bright flavor year round while staying mindful of seasonality? Soup.

I whipped up this soup tonight–blending two recipes I’ve seen elsewhere and adding my own flavor, compliments of my CSA grown tomatillos. I’ll eat it chilled tonight, once its cooled off and the sun has gone down. Better yet, I will freeze half for later in the year and serve it warm as a chowder. Trust me; in those cold months, when the wind is blowing and you can feel the icy freeze in your bones and you’ll be dreaming of an outdoor farmers market, you’ll want a taste of these last sweet summer days.

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