I was out for a hike at the Nature Center near my house the other day. Many of the trails there border acres and acres of corn, and it’s been pretty cool to watch those stocks grow from week to week.
I don’t know where I heard it, but there’s an old saying that, in these parts, a farmer is happy when the corn is knee-high by the fourth of July. The farmers must be very content this year 🙂
Unfortunately, most of the corn grown in my community is feed corn, not meant for us humans. Luckily, some farmers grow delicious corn for us, and my next door neighbor always tells me that the tastiest comes from Old Mrs. Leister, just off Route 27. That sounds far away, but in reality, it’s less than 10 minutes from my house. Yes, her corn is wonderfully sweet. I’m sure you’ll enjoy this healthy recipe, no matter where you get your corn 🙂
Corn Soup
Serves four
6 ears corn, husks removed
7 cups water
2 tb olive oil
1 tb Earth Balance Spread (in place of butter)
1 lb potatoes, cut into 1/4 inch dice
4 medium shallots, chopped
3 medium garlic cloves, chopped
salt and pepper to taste
plain yogurt
Add water to large pot and bring to a boil. Using a knife, cut corn kernels from the cobs, and place corn kernels in a bowl. Take the cobs and place in boiling water. Reduce heat to simmer and cook cobs for about 20 minutes. This will make broth for the soup. Discard cobs after cooking.
Heat olive oil and Earth Balance in large skillet over medium high heat. Add the potatoes, and stir to coat. Add a bit of salt and saute potatoes until they are cooked through, about 5-7 minutes. When potatoes are nearly cooked through, add garlic and shallots.
Add this mixture, along with the corn kernels to the corn broth. Let simmer for 5 minutes. Take about 1/2 the mixture and place in blender and puree. Return to soup and continue simmering for another five minutes. Add salt and pepper to taste.
Top with a dollop of yogurt, if desired.
