Soup Season!

Autumn really is my favorite time of year. The intolerable heat and humidity of the summer are finally over; the stores are filled with clothes in "my" colors; the cool, rainy days give me every excuse to sit, curled up with a book and a cup of tea; and I can make the soups my soul craves. Warming, filling, and satisfying -- and the leftovers are even better. Sadly, I married a man who has no appreciation for such homey dishes . . .

One of my favorites is my take on a Pennsylvania Dutch corn and cabbage chowder. It is a good, basic recipe that allows for almost endless variations. You can replace the dill and tarragon with dried thyme -- or with 1 1/2 tsps of your favorite dried herb(s). If you want to use fresh, add them with the corn at the end. Fresh herbs don't take long cooking.

You can make it all vegetarian, or add diced cooked chicken. You can substitute or add different root vegetables -- parsnips, turnips, rutabagas, etc. I'd probably avoid red beets, but golden ones might be nice.

2 tablespoons oil (or the fat from a couple of slices of bacon -- reserve bacon to add at the end)
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
2 tbs flour (optional -- for thickening if desired)
1 quart stock (vegetable or chicken)
4 cups diced potato
4 cups finely shredded green cabbage (about 1/4 a head -- opt)
1 cup chopped tomatoes (equivalent of canned) or 8 oz. tomato sauce (optional)
3/4 tsp dried dill
3/4 tsp dried tarragon
1 quart milk (approximately) -- or 1/2 and 1/2, or 1/2 milk and 1/2 cream
1 tablespoon seasoned salt (or 1 1/2 tsp salt)
1 teaspoon pepper
3 cups frozen corn (or equivalent fresh) or 16 oz. can corn
1/4 c. chopped parsley

Saute onion, carrot, and celery in oil with 1/2 tsp. salt until tender. Add garlic; saute 1 minute. Add stock, potato, cabbage and tomato; bring to boil. Add herbs. Reduce heat. Cover and simmer until potatoes are tender but not mushy, about 15 minutes. Add enough milk to achieve desired consistency, and remaining ingredients. Heat through, but do not boil.