Healthy Corn Recipe: Corn Soup

Corn SoupDelicately sweet and so simple to do, corn soup is a comfort food and makes an appetizing start to family healthy meals. This soup has a light texture and full corn flavor that is best savored with crusty bread or warm biscuits. Cornbread and salad also make a superb accompaniment to this dish. You can use fresh, frozen or canned corn to make this recipe. Ideal for hot summer or cold rainy days, this soup can be served hot, warm, at room temperature, or chilled. Garnish corn soup with fresh herbs like cilantro for a Mexican flavor. You can also sprinkle roasted chile on top or diced tomatoes and diced avocado. If your having Mexican for dinner, serve corn chips or nachos with the corn soup easy appetizers.

All you need to make this soup are a few ingredients including corn, onions, olive oil, water, flour, chicken or turkey stock, and salt and pepper to taste. Most of the flavor will come from the corn so buy the best corn you can get. Sweet tender corn is best because it has the most flavor and makes a delicious soup rather than mealy bland ones. When buying fresh corn, it is best to buy freshly picked varieties. If possible, cook the corn the same day you bought it, ideally on the day it is picked. Once picked, the corn’s sugars start converting to starches and after three days, the sugar starch ratio of 80:20 that it started with will shift to 20:80.

Ingredients1 cup water, 2 cups corn, canned, fresh or frozen, 1 tbsp. grated onion, 2 tbsp. olive oil, 2 tbsp. flour, 3 cups chicken or turkey stock, Salt and pepper to taste

Preparation Instructions: Corn Soup2

Bring water to boil in a soup kettle. Add corn. If using canned corn, drain first. Add onion. Reduce heat and simmer for 15 minutes, or a bit longer if using frozen corn. Remove from heat and put through a strainer. Set aside. Measure and add olive oil to soup kettle. Stir in flour to blend. Add stock and seasonings. Cook, stirring constantly, for 5 minutes. Stir in corn pulp and cook for an additional 10 minutes. Remove from heat and serve.

Choose fresh corn that has full and plumb ears. The silk hairs coming out of the corn should be a golden pale and slightly sticky. The more hairs there are the better. The husk should ideally be a gold green color and not brown. You know that the corn is fresh when you pop out a kernel and the juice that comes out is milky.

Source: www.gourmandia.com

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