Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Uncategorized

Flavorful Fall Chowders

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

For a farmers’ market hound like me, September is bliss. Not only is sweet corn still around, but root vegetables, hearty greens, and hard-shell squashes are practically spilling out of farmers’ trucks. Every Saturday I scoop up a bag of treasures at the market; every Sunday there’s a fabulous and filling fall chowder on the stove for supper. I use three tricks to maximize flavor in these soups: browning vegetables before simmering; generously infusing broths with aromatic veggies (especially alliums, such as leeks and onions); and adding a final flourish of flavor with fresh herbs, citrus juices, vinegar, or soy sauce. Pretty simple— and pretty delicious.