Summer's Last Hurrah….Corn Soup!

Although the kids are back in school, the community pools are closing soon, and  I saw full-on Christmas decorations out yesterday (really?), it is still officially summer. The bounty of the summer harvest is winding down, but corn is still plentiful and a real bargain.  My grocery store had 6 ears for a dollar….17 cents each!  

So what to do with it?  I made a delicious soup, adapated from one of my favorite cookbooks:  

Rebecca Katz is an excellent chef and her recipes are easy, tasty, and all about longevity and cancer fighting. Win-win.  

This soup is made by cutting corn off the cob, making a broth with the cobs and then pureeing the corn kernels with the broth.  I changed it up a bit, reducing the amount of corn, adding some greens (everything is better with greens) and adding in carrots and potatoes that were optional.  I also added a touch of grated sharp chedder cheese which added a nice touch.  Otherwise this recipe is vegan. 

When I told Tom about it, he thought it sounded delicious, however his comment (per the usual!) is it would be better with bacon.  So for all the carnivores out there, I added an option for a little bacon.  I hope you enjoy it. Let me know if you try it out. 

 

(Please note, the cookbook link is an affiliate link.  If you purchase the book through this link, I get about a penny!  Since I am on the student track these days, every penny is appreciated!) 

Chunky Sweet Corn Soup

by Catherine Craig

Prep Time: 20 minutes

Cook Time: 45 minutes

Keywords: soup/stew vegetarian corn summer

Ingredients (4 servings)

  • 6 ears of fresh corn, shucked
  • 5 cups of water
  • 1 1/2 tsp kosher salt or sea salt , plus additional to taste
  • 1 cup of onion, chopped (about 1/2 large yellow onion)
  • 1 Tbsp extra virgin olive oil
  • 8 grinds of pepper
  • 1 large carrot, diced
  • 2 medium red potatos, washed and diced (about 2 cups)
  • 1/2 5 oz bag of greens (kale, chard, spinach, not salad greens), chopped
  • 1/2 cup Sharp chedder cheese, grated, (optional)

Instructions

Cut the kernels off the corn into a big bowl. Scrape the corn cobs into the reserved corn to capture the delicious juicy bits. Set aside. Put the corn cobs, the water and the salt into a large soup pot. Bring to a boil. Reduce to a simmer, cover, and cook for 30 minutes.

While the corn cobs are cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion and sprinkle with a big pinch of salt. Saute for about 8 minutes or until the onion is soft and golden. Be careful not to brown too much. Add the reserved corn kernels. Stir well to combine, season with a little more salt and cook for 5 to 6 minutes, until the corn is cooked. Remove 1 1/2 cups of this corn/onion mixture and set aside.

After the corn cobs have cooked 30 minutes, remove the cobs from the water with tongs, reserving the water and throwing away the cobs. Being careful not to burn yourself, put about 1/2 of the corn cob broth into a blender. Add half of the onion/corn mixture (the part that is still in the pan, not the reserved!). Puree until smooth. Pour it into a bowl. Repeat with the remaining broth and corn/onions. Put all of the pureed soup back into the large soup pot. (Alternately you can use a immersion/stick blender, however your soup will not be as smooth.)

With the heat on low, stir the reserved corn/onion mixture, the chopped carrot, the chopped potato, and the greens into the pureed soup mix. Season with salt and pepper. Simmer over low heat 8 to 10 minutes, until the carrots and potato are cooked through. Taste for seasoning and add salt and pepper as needed.

Spoon into bowls and garnish with shredded chedder cheese, if desired.

Note: if you are not vegetarian, you could chop 3 or 4 pieces of bacon, cook it in the saute pan, and once the fat is rendered and the bacon cooked, remove the bacon and reserve. Proceed with the rest of the recipe, cooking the onion and corn in the bacon fat. Garnish the soup with the chopped bacon.

Powered by Recipage