Tasty Corn Soup: Winter Heartiness and Summer SweetnessElizabeth Stark
We froze a bunch of corn from our CSA this summer and forgot about it until a couple weeks ago. Almost immediately, it was all gone. It’s easy to come up with a million uses for sweet corn when it’s freezing out. This hearty corn soup was one of the best things we made. It’s thick, rich, and filling just like you want when it’s cold outside. But it also has a ton of sweet, sweet corn flavor that will remind you how much you are looking forward to summer.
We happened to have corn we froze, but store bought frozen corn will work just as well (and is really cheap). Also, we really like the balance of the acid from the lemon, the heat from the red pepper flakes, and the sweetness of the corn, but it’s really easy to adjust this to your own tastes.
Hearty Corn Soup
2 tablespoons butter
1 onion, diced
6 Jerusalem artichokes,peeled and diced
2 carrots, peeled and diced
1 quart chicken stock
1 cup water
2 bay leaves
1 teaspoon minced preserved lemon (or lemon zest)
1 teaspoon salt
pinch red pepper flakes
4 cups fresh or frozen corn
In a large soup pot, melt the butter over medium heat. Add the onions and saute for about four minutes. Then add the Jerusalem artichokes and carrots and cook for five minutes more, stirring occasionally.
Add the stock, water, 1 cup of corn, zest, salt, pepper, bay leaves, and pepper flakes. Bring to a boil, then reduce heat to low and simmer until the carrots and Jerusalem artichokes are tender (about 30 minutes).
Using a blender or immersion blender, puree the soup, then return it to the pot. Add the remaining corn and simmer until the corn is cooked (no more than 10 minutes).
Taste and adjust seasoning. Serve with crusty bread.