Whatever you are doing now, stop and make this soup. Well, after you read the rest of this post. This Roasted Corn Chowder has such a balance of sweet and smokey with a hint of spice that when I make a batch, I eat it everyday until its gone. I garnish a large bowl of this soup with crushed tortilla chips and chilled, buttery avocado.
The inspiration for this soup came last year after a trip to San Francisco in August for Outside Lands. San Francisco is easily my favorite city in the US besides Chicago. It taps into my inner hippie and dazzles my inner fashionista. It is a perfect balance between both worlds. I feel at home there, almost as if I have lived there before. It is difficult for me to find like-minded people, and San Francisco’s people seem to be calling my name. Anyway, last August I was walking around Embarcadero and stumbled upon a delicious restaurant called The Plant. I enjoyed hummus (per usual, and it is a decent possibility I will turn into a garbanzo bean) and a salad, while my sister inhaled this amazing corn soup. I stole a taste before it was gone and was immediately blown away. I set it in my mind to make my own version of this soup the second I returned home. Below is the result of my journey.
Question: What is your favorite restaurant in San Francisco?