There is a languid feel to life in Texas. Perhaps it is the heat that slows life down to a smooth drawl and a comfortable hum that I find so alluring. Most of the time, it is just too hot to move quickly, but the winters in San Antonio are beautiful, laden with crisp mornings that beckon me to head out the door and breathe in the cool sunrise air.

One of my weekend morning rituals that was a staple in Santa Monica, seems to just be catching on in San Antonio – strolling the farmer’s market. There are many little roadside “markets” but only a few that I would call “destination” farmer’s markets. One of them, the Legacy Outdoor Market, is of my own making.

I love the whole concept of farmer’s markets and arts & crafts fairs. Meandering my way through a narrow promenade of pop-up canopies, stopping often to chat with vendors, farmers, artists and crafts people, running into neighbors or market regulars, it gives me the sense of community. Visually, I find these markets to be a soothing, yet vibrant canvas of color and smells. Tables and back ends of pick-up trucks overflowing with freshly picked fruits and vegetables is a glorious sight…it’s a scene that inspires me to create edible art, and then stuff my face.

Last weekend at the market I picked up some roasted corn, potatoes and fresh herbs and made delicious roasted corn chowder. I made it without following a recipe, using what I had in my pantry and fridge, and ended up with the perfect simple Sunday evening meal.

ROASTED CORN CHOWDER

INGREDIENTS

3 tablespoons butter  or olive oil

1/2 onion, diced

2 garlic cloves, minced

2-3 tablespoons minced fresh herbs (I had parsley, dill, chives and thyme)

3 cups canned vegetable or chicken stock

2 cups milk

1/4 cup heavy cream (optional)

2 medium potatoes, peeled and diced

6 ears corn

Salt and freshly ground black pepper

Pinch of cayenne

DIRECTIONS

Heat the butter or olive oil in a soup pot over medium heat. Add the onion, garlic, and half of the herbs and cook until the vegetables are wilted, 5 to 8 minutes.  Add the potatoes, pour in the stock and milk and bring to a boil and then lower heat to a simmer. Meanwhile, cut the corn kernels of the cob and add to the soup and cook uncovered until potatoes are tender.

Once the potatoes are softened, take half of the soup and put into a food processor and pulse until very smooth, then return mixture to the pot with the remaining soup. Stir in the cream until well mixed. Season with salt pepper and cayenne to taste.  Place in bowls and serve.

I served this with an herbed garlic toast made with Phoenix Rising bread. I cut thick slices off a country loaf, slathered one side of each slice with a compound butter made with a little fresh minced garlic and the same herbs that I used in the soup, then sprinkled with freshly grated parmesan and grilled under the broiler for a minute or so, until lightly browned. Yum!
  
                                        

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