Do you love corn? I’m slightly embarrassed to say that normally I don’t (it’s just a personal taste thing and I feel very un-Ontarian saying that). So why am I sharing a recipe for corn soup? Because thanks to this recipe, I found a way to really enjoy corn. This is how it happened:
Every week I get fresh organic fruits and vegetables delivered to my back door. The company that I buy from gives the option to customize your default order, but there is a deadline which I usually miss. So that is how I ended up, on several occasions this summer and fall, with fresh corn in my delivery. And when in doubt – make soup, always. This recipe has become a family favourite (yes, including me to my own surprise). It tastes like the essence of corn.
Corn is a great source of fibre and is rich in phytonutrients, vitamin C and some of the B vitamins as well. I do encourage you to buy certified organic corn as it is the only way to ensure that you are getting the non-GMO stuff.
This is a perfect addition to an autumn lunch box – send it in a thermos to keep warm, but it’s also pretty tasty cold.
I think that the real secret to this soup is that you grate, rather than cut, the corn off the cob. It makes for a smoother soup without any real effort. Adapted from About.com Sweet Corn Chowder by Molly Watson. It makes 3-4 servings of rich, yummy soup.
6 ears of sweet corn
1/2 cooking onion, chopped
2 medium potatoes (Yukon Gold work great in this recipe), peeled and diced
1 tablespoon of butter or grapeseed oil
2 cups of low sodium, all natural, chicken stock, or 2 cups of filtered water
A pinch of sea salt
Using a box grater, grate all of the corn off the cob into a bowl (slightly messy, but totally worth it – just don’t wear your best clothes). You will end up with about 2 – 3 cups of corn pulp and juice.
Melt the butter or oil in a soup pot over medium heat. Add the chopped onion and cook until soft. 2-3 minutes (don’t let it brown).
Add the potato, broth or water and corn.
Bring to a boil and then lower heat, cover the pot and simmer until potatoes are tender, about 10 minutes.
Remove the pot from heat and puree the soup with an immersion blender (I like to leave in a few chunks, but you can make a velvety smooth soup out of this if you wish).
Season with sea salt to taste (you will need slightly more if you used water rather than stock).
Sweet corn chowder makes a great lunch, served with quesadillas, salsa and some fruit!