2-Day Tomato-Cream Vegetable Chowder

4 ears of corn

2 lg. carrots 

2c chopped celery

1lg. purple onion

1 very lg. purple shallot

1/2 med. red pepper

2T butter

1/2t black pepper

1-2c water

8 sm.-med. potatoes

1/2c± flour (corn, rice or wheat)

6-8c water
3oz. Sofrito (tomato cooking base)
3oz. tomato pesto

1t fresh ground garlic sea salt
1t seasoning salt
1/2-1t Hungarian hot paprika
1T roasted granulated garlic

1-2c half & half

I tried something new this time.  I put soup ingredients out earlier this evening but was getting tired.  Since I bought the corn several days ago, I decided I had to at least start this.  So here's what I did.  Steam the corn and cut off the cobs.  Chop all the vegetables in the first group, then combine with the corn, butter, pepper and water in a 5qt. pot.  Bring this to a simmer for a couple minutes, stirring, then cover, let come to room temperature and refrigerate overnight.  (At this point, you can continue on if you don't want to do this as a 2-day process.)

The next day (or now) scrub the potatoes and cut into 1/2" cubes.  Add these to the pot of vegetables and stir to blend.  Heat to a medium simmer, adding another cup or two of water if needed.  Cover and reduce heat to a low-bubbling simmer for 15 minutes.  Sprinkle the flour in, while stirring, to coat the vegetables and to keep lumps from forming.  When blended in, add more water, a little at a time.  Then add the Sofrito, pesto and seasonings so the flavor is just a little strong.  Continue to cook, over low heat, until the vegetables are done the way you like.  Using a potato masher, mash the vegetables, a little or a lot, then add half & half.  Stir, heat to a simmer and serve. . .Lin