Thank you to CSA member Chef Mario for another wonderful recipe! A great use for the corn and potatoes we’ve been receiving in our shares:
Here is one of my recipes for a great corn soup, which is not as heavy as a chowder since the majority of it is pureed, I like to leave some of the kernels whole to add texture and it can be served hot or chilled, make it you own.
Corn and Potato Soup
5 Ears of Corn, cut kernels off the cobs and reserve the cobs
½ Pound of Small Red or White potatoes, washed well and cut into ½ inch pieces
3 Tbsp of Extra Virgin Olive Oil or Canola Oil
1 Small Onion, small diced
½ Cup of Celery, small diced
1 Clove of Garlic, chopped
½ jalapeño, no seeds
¼ Cup of Dry White Wine
½ Cup of Parsley Leaves, well washed
3 Tbsp of Ground Cumin
2 Cups of Half & Half (Optional)
3 quarts of water
Sea Salt and Pepper to taste
Cut the kernels off the cobs, reserve the cobs and separate the kernels into two batches, set aside.
In a small stock pot heat up the oil and sauté the onion, celery, garlic and seeded jalapeño pepper until soft, add the cumin, stir and cook for about a minute, add the wine and reduce. When the wine is reduced to almost dry, add the water, the corn cobs and the parsley, bring up to a boil and then bring down to simmer, cook for approximately thirty minutes.
At this point fish out the cobs, and add your potatoes until tender but not overcooked, it will take about twenty minutes, add one of the batches of corn kernels and cook for another ten minutes.
Now you can add the half and half if you desire, remember to always scold the dairy before adding it to a soup so it won’t curdle; you can also omit the dairy. Take the soup off the fire, let it cool for about ten minutes and blend, be careful with overflowing the vase of the blender, so it won’t splash.
After the soup mixture is blended, add the other batch of the corn kernels and place it on the fire for about ten more minutes, check for seasoning and it is ready to serve.
Garnish it with chopped tomato, avocado and red onions, a piece of grilled shrimp or wherever the mood calls for.
And check out Chef Mario’s great tips on sage and parsley:
If you think that you have more sage and parsley than you can use in a week, try making the parsley into a pesto so it won’t go bad and the sage into a compound butter. Making this is fairly easy: allow unsalted butter to stay at room temperature until soft, but not melted, and mix in about 1 cup of chopped sage leaves, lemon juice, salt and pepper, once mixed well place in a jar or make it into a roll and refrigerate. This butter can be used in pasta, chicken, pork or fish.
Have a Great Time!