Plans for cold cucumber soup have not yet come through. Froze most of the soup into cubes, but, again doing a little refrigerator salvage work (combined with some forays into the silly in summer territory of canned goods) made a pretty interesting chicken corn chowder.
Here's a recipe--though it's really little more than a guide for improvisation:
CHICKEN CORN CHOWDER
One or two strips of Bacon.
Two or three small potatoes
1 small onion
two small zucchinis
1/2 cup canned creamed corn (this was in cabinet--secret excellent ingredient for cornbread--but the only corn in house--so in it went).
Green beans
Chicken broth.
I sauteed the remaining bits of bacon from my package of ends and bits from Trader Joe's. These fragments are heavy on the fat, so actually quite good if you're looking for a little bacon fat to saute your veggies.
After removing the bacon from the pan--and pouring off some of the fat (you're on your own in determining how much you need, if you want -- you can just leave a bit for the taste and add olive oil--but really--how much harm can it do?) brown the potatoes which you've cubed into fairly small pieces (you're thinking soup here), when the potatoes are soft and browning, add onion, green beans and zucchini pieces cut to same size, and fresh corn kernels if you're clever enough to have them. When vegetables are just about cooked, add chicken broth and creamed corn--if you have it. Heat through. Obviously all sorts of substitutions and improvisations possible here.
After cooking up the last bits of bacon, I removed it from the pan along with most of the fat. Then sauteed a two small potatoes in the bacon fat, Sauteed the last bits of bacon, Soup for dinner.can't variations on chowder--potato, zucchini, corn, chicken soup. green beans.
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