Margaret Roach’s Summer Fest veggie of the week is Corn. And of course, our guest recipe blogger, Doris Cassar, has a great seasonal recipe that fits the bill. Enjoy! — Joan
My daughter Edith and I love corn and never tire of finding new ways to prepare it. This light, simple soup came about when I was craving a warm bowl of “something corny” but not quite in the mood for a heavy chowder laden with bacon and potatoes. Frozen corn can be substituted for fresh-but by all means use fresh if you have it. One of our favorite sources is Millerhurst Farm on rte 82 in Ancramdale. It’s such a treat to drive up and choose some of the freshly picked ears of corn. The fact that the soup is smooth and creamy, without lots of “stuff” makes it just right for picky kids. The addition of 2% milk instead of cream makes it light enough to enjoy in summer or early fall.
These zucchini muffins are a perfect accompaniment to this soup. The recipe is a variation on one from an old friend of my Mom’s. We always think of Stella when we bake these.
Fresh Corn Soup
- 3 tbl butter
- 1 tbl olive oil
- 1 clove garlic-chopped
- 2 small onions-chopped
- 1/4 tsp cayenne pepper
- 1 1/2 tbl salt
- 1 32oz box of chicken stock (I like organic)
- 6c fresh corn* (cut from approx 8 ears) OR 2 16oz bags of frozen corn
- 1 1/2c 2% milk
- chopped fresh basil (optional)
1. In a large stock pot, over medium heat, melt the butter. Add the onions and garlic-saute until soft.
2. Add salt and pepper.
3. Add the stock and the corn and bring to a boil. Simmer about 15 min.
4. Add the milk & stir for 2-3 minutes until just combined.
5. In a blender or food processor, blend until smooth. You can also pass the soup through a sieve, a food mill or chinois for an extra smooth consistency. Adjust seasonings.
6. Serve, garnished with a sprinkling of fresh basil.
*Don’t shy away from cutting fresh corn off the cob. Hold the cob upright on a large cutting board (or in a large bowl) With a large, sharp knife, starting in the middle of the cob, slice down removing all the juicy kernels. Turn and repeat.
- 1 1/4c sugar
- 1 1/2c flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 eggs
- 3/4 c canola oil
- 1 1/2c grated zucchini (I use a box grater)
Preheat the oven to 325 degrees. Line 2 muffin pans with paper baking cups.
1. In a large bowl, whisk dry ingredients together.
2. In a medium bowl, whisk together eggs, oil and squash.
3. Pour the wet ingredients into the dry. Combine.
4. Pour into muffin tins, filling about 2/3 full.
5. Bake for 20-30 minutes or until the tops are lightly golden brown and a tester comes out clean.
6. Place on a cooling rack.
Makes about 12 regular muffins.