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Creamy Corn Soup, hot or cold
This recipe was inspired by a blog post on www.canalhousecookslunch.com. I chose to serve it hot, and left it in its natural state. I sprinkled a little Ancho chile powder on top, or it would be great with chipotle or smoked paprika goat cheese. Top with fresh chopped herbs, croutons and more corn kernels if desired.
Four cobs corn, kernels scraped off and cobs reserved
Two small to medium Yukon Gold potatoes, peeled and cut into 1/2″ pieces
Two medium onions, sliced vertically
2 cups vegetable or chicken stock, or water
Salt and pepper Cayenne or Ancho chile powder to taste (start with ¼ teaspoon and adjust)
¼ cup half and half, or soy yogurt
Place the corn kernels, cobs, potatoes, and onion in a 4 quart saucepan and cover with the broth or water. Bring to a boil, and let simmer for 30 minutes. Remove the cobs, allow to cool slightly, then blend in a blender in batches.
To make this a bit more fancy, you can then put the soup through a food mill or strain it to remove the hulls of the corn kernels. Then season it and add half and half or soy yogurt, and serve chilled. Squash blossoms make a dramatic garnish.
Submitted by Lorraine Glazar, Tucson CSA