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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I'd like to share this corn soup recipe because it uses the corn cooking water to make the stock. In that way, it's a little different from other corn soup recipes on Zaar. I always buy twice as much corn as I need when it's plentiful so I can have some as corn on the cob or as fritters, and use the rest for this soup. The soup can be frozen successfully. Ingredients:
2 ears corn (silk removed but still on the cob) |
2 pints water |
2 tablespoons butter |
2 cloves garlic, chopped |
2 onions, chopped |
2 slices bacon, chopped |
3 potatoes, peeled |
salt |
pepper |
1 tablespoon chopped parsley |
Directions:
1. Cook the corn in simmering water for about 10 minutes.
2. Remove the corn from the water WITH TONGS.
3. Strip the kernels from the cobs and set the kernels aside.
4. Chop the stripped cobs into 3 or 4 pieces and put them back into the simmering water.
5. Continue to simmer them for about an hour to make a good corn stock.
6. Drain the stock into a bowl through a fine strainer there is usually some silk left in the water- and reserve it.
7. Melt the butter in a saucepan.
8. Add the chopped onions, the garlic and the bacon and soften them over a gentle heat.
9. Chop the potatoes into1/2 inch dice and add them to the pan.
10. Let them take up a little of the butter& onion flavour.
11. Add the reserved corn stock and the corn kernels (and additional water if necessary).
12. Cook until the potatoes are soft.
13. Allow the soup to cool and then blend lightly.
14. Season to taste, top with parsley and serve.
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