We done did do our corn last week.
If you are harvesting dozens of ears of corn and bushels of onions, take a bit of time to make some of this soup. It’s delicious and very filling. Maybe you’ll be sick of corn by the time you are finished freezing it but we always end up eating the ears that get left in the patch for the next week. I made this soup a night or two after the big corn day.
The kids were not thrilled. It may have been a bit peppery for their tender taste buds. Brad and I loved it, though.
The original recipe called for potatoes instead of zucchini. I figured the corn offered enough starch so I substituted the zucchini to get some more veggies in there. Come winter time, when my belly is craving more starches, I may just switch it up and use the potatoes. Then, of course, I’ll be using frozen corn and dried herbs. I may also just stir in some canned diced tomatoes at the end of the cooking time rather than buying one of those red orbs from the store that taste like cardboard.
Adapted from a Lancaster Farming recipe, contributed by Grace Beck
1 large onion, chopped
1 rib celery, chopped
2 t butter
5 cups fresh corn kernels (about 5 large or 8 small very mature ears)
2 cups chicken stock
1/4 cup brown rice flour
1 1/2 t salt
1/2 t fresh ground pepper
3 cups diced zucchini (2 medium)
2 leaves Swiss chard, chopped
2 cups milk
3 T chopped parsley
3 T chopped basil
Saute the onion and celery in the butter until just softened. Add the corn, stock, flour, salt, and pepper. Cook for 20 minutes, stirring often to ensure the corn doesn’t burn on the bottom. Add the zucchini, chard, and milk and bring to a boil. Cook until the corn and zucchini are tender, another 15 to 20 minutes, again, stirring often. Off the heat, stir in the parsley and basil. Garnish with chopped tomatoes and more basil and parsley and serve.
Yield: 2 quarts
P.S. There will be one more party food post later this week…after I gather some recipes from contributing cooks.