Tag Archives: Corn

Corn Soup

I was originally skeptical to share this recipe with you.

Soup in the summer. It just didn’t feel completely right to me.

It’s mostly hot where I am. But, early in the week last week, I saw that it was supposed to be cool + rainy on Thursday. I immediately planned soup.

I’ve been absolutely craving soup. And, normally I’m one to indulge in it, even in warmer temperatures. But lately, it’s been too much. Way too hot even for me to eat soup.

But Thursday was the perfect soup day. It was dreary and rainy, and honestly, kind of cool. Eating this for dinner felt so right.

So, I was originally skeptical. I didn’t know if I should share this in the summer. And then, I ate this soup again for lunch yesterday. After one bite, I convinced myself that sharing this recipe was the right thing to do.

My mom always made a similar recipe. We call it corn chowder. It’s a thick soup, definitely chowder like, and made mostly of corn. This version, and I’m pretty sure hers too, also has potatoes and leeks. It’s simple. There are really just few ingredients.

And, it’s hearty. This soup will fill you right up. One bowl will probably be enough.

I think it’s a great soup for summer using fresh sweet corn from the cob. But also save it for those cool autumn days that will be here before we know it.

Corn Soup

2013-08-07 10:25:19

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Ingredients

5 baby leeks, or 2-3 medium ones
2 large garlic cloves
6 small-medium potatoes
6 ears of corn, roasted or grilled and taken off the cob (save a little for topping, if desired)
4 cups broth (vegetable or chicken)
Olive oil
Dash of heavy cream

Seasoning

Salt
Black pepper
Paprika
Onion powder
Worcestershire sauce

Instructions

In a large pot over medium heat, add about 2 tablespoons of olive oil.
Add the garlic and the sliced leeks and cook for about 5 minutes, or until leeks have softened.
Add the potatoes and cook for an additional 5 minutes, or until potatoes have begun to slightly brown.
Add the corn and the broth to the pot and bring to a boil.
Cover, turn down heat slightly and let boil for about 20 minutes, or until the potatoes are fork tender.
Add about half of the mixture to a food processor or blender (or use an immersion blender) and blend until smooth.
Add back to the pot.
Stir in enough salt, black pepper, paprika, onion powder and Worcestershire sauce to taste.
Top with additional corn and seasoning, if desired.
Enjoy!

By Jess

The Dreaming Foodie https://www.thedreamingfoodie.com/

Squash + Corn + Onion Cabbage Wraps

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I’ve got another little cabbage wrap recipe to share with you!

These shrimp + veggie cabbage wraps were so delicious, but they do involve a bit of work to prepare. These ones, just as good, require less work. They come together easily but still have amazing flavor.

Let me tell yow how easy these are.

Make some quinoa. Quinoa is so simple. It’s like rice, but takes less time. Rinse quinoa, boil quinoa, cover and let cook for 20 minutes. That’s it for the quinoa.

While that’s happening, if you have a grill, grill the corn. If you don’t, like me, broil or roast the corn in the oven. If you broil it, it doesn’t take long at all.

Chop the squash. I cut each of mine in half, long-ways, and then chopped it from there. Also, slice the onions and peel the garlic. Into a pan: olive oil, garlic and onion. Cook and then add the squash. Cook some more, add the corn and then taste-test one of the best veggie dishes ever.

Blanch the cabbage. It’s simple, really. Don’t be afraid to do this.

Pile ingredients onto cabbage, roll, then dig in. Eat, then repeat. It’s that simple!

This simple summery meal is delicious, healthy and takes no time at all. Enjoy!

Ingredients
2 cups water (or stock of your choice)
1 cup quinoa
Olive oil
1 large garlic clove
4 large spring onions
2-3 cups chopped squash
2 ears of corn
Cabbage leaves, one per wrap
Soy sauce, optional

Start with the quinoa. Rinse one cup of quinoa thoroughly in a fine mesh strainer. Add the rinsed quinoa and water (or stock) to a medium pot over high heat. Bring to a boil, stir once, cover and turn heat to low. Let quinoa simmer for 15-20 minutes, or until all water is absorbed and quinoa is light and fluffy.

While quinoa is cooking, brush two ears of corn with olive oil. Place under the broiler for 5-10 minutes, or until golden brown. Alternatively, grill the corn. Once the corn is down, let cool then remove the kernels from the cob.

Also while quinoa is cooking, add about 2 tablespoons olive oil to a large pan over medium-high heat. Add garlic and cook for a few minutes. Add the onions and cook over medium heat for about 3 minutes, or until onions start to get soft. Add the squash and cook for about 10 minutes, or until squash is soft or at the tenderness you prefer. Once done, add corn and remove from heat.

To blanch the cabbage: Prepare a large bowl of ice water and set aside. Bring a pot of water to a boil. Place the cabbage leaves into the boiling water and blanch for about 1 minute. Remove the leaves and place into the ice water. I did two leaves at a time, but you may do more depending on the size of your pot. Pat the leaves dry with paper towels.

To assemble the wraps, place a blanched cabbage leaf on a plate. Top with quinoa, a drizzle of soy sauce, if preferred, and the veggies. Fold over the bottom edge of the leaf and then fold in one of the sides. Begin rolling and tucking in the other side as you roll. It may be messy while eating.

Enjoy!