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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn Soup Recipe

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This recipe for Corn Soup is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Corn Stock—
Cut Kernels from:
10 ears sweet corn, husked (approx. 5 cups kernels)

Sweat in 2 tablespoons Vegetable Oil:
1 large yellow onion, chopped
1 large leek, chopped
4 cloves garlic, smashed

Add and Simmer; Strain
10 cups cold water
8 corn cobs, halved
5 yellow tomatoes, diced
2 cups corn kernels

For the Soup—
Simmer:
6 –8 cups Corn Stock
2 large tomatoes, large dice
1 summer squash, large dice
1 –2 canned chipotle chiles in adobo sauce, thinly sliced
Remaining corn kernels
Salt to taste

Serve with:
Scallions, cut into 2" pieces
Sliced avocado
Chopped fresh cilantro
Lime wedges
Directions:
Directions:
Cut kernels from husked corn.

Sweat onion, leek, and garlic in oil until softened.

Add water, corn cobs, tomatoes, and 2 cups kernels; simmer 1 1/2 hours. Strain stock, pressing on vegetables to extract juices; discard vegetables.

Simmer corn stock for soup with remaining reserved corn, tomatoes, squash, and chiles for about 20 minutes. Salt to taste.

Serve each bowl of soup with scallions, avocado, cilantro, and a wedge of lime.
Number Of Servings:
Number Of Servings:
8 - 10
Personal Notes:
Personal Notes:
I got the recipe from CuisineRecipes.com [CuisineRecipes@Lists.CuisineRecipes.com]

 

 

 

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