Farmer's Market Chowder

Last weekend, Cary and I went to a nearby Farmer's Market.

During a gentle drizzle, we strolled between stands selling bright yellow flowers, dark green vegetables, and various forms of ethnic street food.

We picked up one of these.


A few of these.


And these beauties.


I simmered them all together with a few other veggies and some chicken to make this:


Or, with fresh bread, pretty much a perfect Saturday dinner.

Farmer's Market Chowder
Inspired by this sweet corn chowder, which is one of my favorite soups as-is

The beauty of this soup is how easy it is to adapt to whatever's in season wherever you are. Just head out to your local farmer's market or vegetable stand and pick out whatever looks prettiest, tastiest, or otherwise calls to you.

2 boneless skinless chicken breasts
3-4 red scallions
1/2 lb tiny purple potatoes, quartered
6 cups chicken broth
1 Romanesco broccoli, chopped into florets
1 bunch asparagus, trimmed and sliced into coins
1 bunch dinosaur kale, chopped roughly
1 red bell pepper, diced
1 cup frozen peas
1 cup frozen corn
2 cups milk or more chicken broth
1 handful basil leaves, sliced thinly

1. Preheat oven to 350. Line a casserole dish with foil. Add chicken breasts, season with salt/pepper/whatever else you like, cover with foil, and bake until cooked through, around 30 minutes.

2. Slice red scallion bulbs into coins. Slice green parts thinly and set aside.

3. Saute scallion bulbs in a little butter or olive oil until tender, 1-2 minutes.

4. Add potato pieces and 6 cups chicken broth. Bring to a boil and immediately turn down to a low simmer. Simmer until potatoes are tender, 15-20 minutes.

5. Add broccoli, asparagus, kale, and red bell pepper. Simmer another 1-2 minutes or until kale is cooked down a bit.

6. Add frozen peas and corn and 2 cups milk. Chop cooked chicken and add to soup. Simmer until heated through, a few more minutes.

7. Top with basil leaves and tender green parts of the red scallions. Serve with fresh bread.