Sunday, September 16, 2012

Meredith's Corn and Potato Soup

CSA ingredients:
red pepper
(homemade veggie broth from CSA ingredients)- more to come in future post

This got 5 stars from all the kids!


1 tbsp olive oil
1  medium onion, diced
2 celery stalks, chopped
1 carrot peeled, and chopped
8 cups low-sodium chicken broth(or vegetable broth)
3 medium Yukon Gold potatoes, peeled and cubed
4-5 ears fresh corn kernels, cut of of cob
1 spring fresh rosemary
1 red pepper, finely chopped
1 tsp fresh-ground black pepper
salt  to taste
1 1/2 cups cubbed ham
1/3 cup heavy cream
salt and pepper to taste
Chives, snipped 

1. Heat pot over medium-high heat.  Add oil and heat. 

2. Add onions, celery and carrot saute until getting tender about 5 minutes.

3. Slowly add chicken (or vegetable) stock.

4. Bring to a simmer and add potatoes. Cook until tender about 20 minutes.  Can add 2 corn husk while simmering to add flavor to stock.

5. Add corn, peppers, and rosemary simmer 5-8 minutes until corn tender.  Add ham the last 2 minutes to heat.  Add salt and pepper to taste.

7. Remove from heat and add cream- stir to incorporate.

8. Serve with chives on top.

Servings: 6

To make vegetarian omit ham and use vegetable broth.  I actually prefer vegetable broth for this even with meat if I have homemade vegetable broth. 

Kitchen tip: To cut kernels off corn put husked corn over bundt pan- put corn over center part and cut corn into pan.  It collects all the corn so you don't have stray pieces all over the kitchen. 

Kitchen tip: Simmer do not boil.  when you boil soup it gets fat on top- simmering does not seperate out the fat.

Kitchen tip: Don't try milk instread of cream if you don't want cream just omit.  The cream gives it a silky texture that is quite good though!

Kitchen tip: Left over corn- cut kernels off cob and freeze. 

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