Each week, we feature a recipe from one of New York City’s restaurants. Today, it’s a creamy chowder from Tocqueville starring early summer squash and spring vegetables from the Union Square Greenmarket.
Greenmarket Vegetable Chowder
Chef Jason Lawless, Tocqueville
2 tablespoons olive oil
1 medium Vidalia onion, diced
2 Yukon Gold potatoes, peeled and chopped
3 cloves garlic, peeled and sliced
4 sprigs thyme, leaves picked and chopped
1 bay leaf
2 sprigs tarragon, leaves picked and chopped
1 cup cauliflower, cut into small bite-size pieces
1/2 cup of broccoli florettes, cut into small bite-size pieces
1 cup summer squash, diced
1 cup fresh corn cut off the cob
3 scallions, cleaned and chopped
1/2 cup current tomatoes or cherry tomatoes
1 pint of half-and-half
Tofu, gently warmed and placed at bottom of the bowl before serving
In a medium-size, straight-sided sauté pan, heat olive oil on medium heat. Add Vidalia onion, potatoes, bay leaf, and thyme. Sweat for approximately 15 minutes on medium heat with a pinch of salt until onion pieces are translucent. Add cauliflower, continue to sweat for another six minutes with lid on, then add squash and cook for four more minutes. Add corn, broccoli, tomatoes, half-and-half, tarragon, and scallions. Bring to a boil and then reduce to a simmer for two minutes.
Season with salt and white pepper to taste.
If you enjoy tarragon, basil, or dill, those herbs work as well.
*Trader Joe’s sells quality tofu, and it’s organic.