Smoky and Creamy Corn Chowder with Shrimp

When the cold evenings get you thinking about a warming supper, but there’s still farm fresh corn in the market, corn chowder is our favorite way to ease into autumn. This version combines sweet corn and smoky bacon in a creamy broth, dotted with lightly poached shrimp and  sliced jalapeños to soothe the end-of-summer blues.

What happened to summer? It seems as though the season just started, and its bounty had only yesterday begun to fill the supermarket shelves. Just like that, it’s all done for another year. Fortunately, even the Northeast still has plenty of farm fresh corn to offer – a cornucopia, you might even say – and we’ll take up our supermarket’s “12 corn cobs for $4!” offer as long as we can. This aren’t the tiny, young cobs from July that we could almost eat raw – at the end of the season, while corn is still pretty tasty, but not really at its peak, it’s a fantastic ingredient in a soup or stew. Hence: shrimp and corn chowder.

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Perfect Classic Glazed Meatloaf

Meatloaf

Meatloaf

I don’t think of us as “fancy” people. To be sure, our pantry is chock-full of ingredients from various parts of the world, but that’s more about variety than any attempt to impress. That being said, I do have a culinary philosophy: if I’m going to take the time to make something, I’m going to try to make it well. With childhood favorites, that’s even more important because they can so easily not live up to our memories of them. Meatloaf, that all-American classic, is no exception — and making a really good one requires a little thinking outside of the box.

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Summer Stuffed Shells with Creamy Fontina Sauce

Stuffed Shells with Fontina Sauce

Stuffed Shells with Fontina Sauce

This post is sponsored by Cakebread Cellars. Thank you for supporting Nerds with Knives’ sponsors!

Whenever we cook for a crowd, baked pasta is our go-to. All the prep can be done ahead of time, so all that we have to do is pop the pan in the oven, make a quick salad and open the wine. This time of year, the farmer’s market is bursting with early summer vegetables like Swiss chard, baby peas, spring onions and basil. So to celebrate the season, we made our stuffed shells with a mix of our favorite greens and paired them with the most delicious fontina cream sauce. And then popped the corks on a couple of bottles of white wine and enjoyed the sunshine!

Our wine of choice to pair with a beautiful early-summer outdoor dinner is something light with a subtle floral and fruit character. We’ve paired up with Cakebread Cellars’ Napa Valley Chardonnay and our garden peonies opened up just in time to help us celebrate the season.

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Creamy Mushroom Soup with Black Rice

Delectable, creamy winter soup created from a blend of mushrooms, herbs, and wild rice — this is our choice for an easy and healthy vegetarian or even vegan supper that highlights the variety and richness of the fungi kingdom.