This intensely flavored soup makes a terrific first course for Thanksgiving or Christmas dinner. It’s delicious chilled, so it can also be served as a starter for an Indian summer harvest meal. It freezes well, so make plenty.

Recipe sources: The Foster’s Market Cookbook

This vegetable soup is a treat any time of year, but especially in summer, when corn is sweet and tender. It can be made partially in advance and reheated with the cream just before serving. (For a lower-calorie soup, omit the heavy cream.) Try this hearty summer chowder with Jalapeño Corn Muffins or Sweet Potato Biscuits and Roasted Chicken, Sweet Potato, and Arugula Salad.