{"id":2171,"date":"2020-09-17T15:12:44","date_gmt":"2020-09-17T19:12:44","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=2171"},"modified":"2020-09-19T10:18:19","modified_gmt":"2020-09-19T14:18:19","slug":"late-summer-corn-soup-is-even-more-flavorful-with-an-easy-to-make-corn-stock","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=2171","title":{"rendered":"Late Summer Corn Soup Is Even More Flavorful With An Easy To Make Corn Stock"},"content":{"rendered":"<figure id=\"attachment_2170\" aria-describedby=\"caption-attachment-2170\" style=\"width: 864px\" class=\"wp-caption alignnone\"><img decoding=\"async\" class=\"size-full wp-image-2170\" src=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/Haas-corn-soup.jpeg\" alt=\"\" width=\"864\" height=\"854\" srcset=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/Haas-corn-soup.jpeg 864w, http:\/\/www.agooddish.com\/wp-content\/uploads\/Haas-corn-soup-300x297.jpeg 300w, http:\/\/www.agooddish.com\/wp-content\/uploads\/Haas-corn-soup-768x759.jpeg 768w\" sizes=\"(max-width: 864px) 100vw, 864px\" \/><figcaption id=\"caption-attachment-2170\" class=\"wp-caption-text\"><span style=\"color: #333333;\">Corn soup made with corn stock<\/span><br \/><span style=\"color: #333333;\">Woodfired porcelain cup by <a href=\"https:\/\/www.perryhaasceramics.com\">Perry Haas<\/a><\/span><\/figcaption><\/figure>\n<p class=\"Body\"><span style=\"color: #333333;\">There are many great things about September, even this year, including ripe tomatoes, cooler temperatures and corn on the cob. It is still warm enough to buy and eat fresh corn but it can also be cool enough to eat corn soup. Fresh (and frozen) corn makes a wide range of delicious chowders and soups\u2014there are seemingly endless versions out there. My current favorite is a southwestern style, dairy free pur\u00e9e made with tomatillos (yes, another use for them), onions, garlic, jalape\u00f1os, cilantro and corn based on the recipe in <i>Fields<\/i> <i>of<\/i> <a href=\"https:\/\/greensrestaurant.com\/about\/\"><i>Greens<\/i><\/a> cookbook by Annie Somerville. It is sweet and spicy, light but filling, so flavorful and easy to make. The secret to the deep corn flavor here, I think, is using corn stock rather than the more traditional chicken or vegetable stock.<\/span><\/p>\n<figure id=\"attachment_2168\" aria-describedby=\"caption-attachment-2168\" style=\"width: 648px\" class=\"wp-caption alignnone\"><img decoding=\"async\" class=\"size-full wp-image-2168\" src=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/corn-stock.jpeg\" alt=\"\" width=\"648\" height=\"501\" srcset=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/corn-stock.jpeg 648w, http:\/\/www.agooddish.com\/wp-content\/uploads\/corn-stock-300x232.jpeg 300w\" sizes=\"(max-width: 648px) 100vw, 648px\" \/><figcaption id=\"caption-attachment-2168\" class=\"wp-caption-text\"><span style=\"color: #333333;\">Easy to make corn stock from corn cobs<\/span><\/figcaption><\/figure>\n<p class=\"Body\"><span style=\"color: #333333;\">How great is it to have a productive, tasty use for corncobs? After you cut off the kernels (or have eaten the corn on the cob), what do you usually do with the cobs? Throw them in the garbage or compost, right? Not anymore! Put those cobs in a stockpot with a few other vegetables and some water and you\u2019ll have the base for any number of late summer or fall soups.<\/span><\/p>\n<figure id=\"attachment_2167\" aria-describedby=\"caption-attachment-2167\" style=\"width: 720px\" class=\"wp-caption alignnone\"><img decoding=\"async\" class=\"size-full wp-image-2167\" src=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/corn-1.jpg\" alt=\"\" width=\"720\" height=\"470\" srcset=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/corn-1.jpg 720w, http:\/\/www.agooddish.com\/wp-content\/uploads\/corn-1-300x196.jpg 300w\" sizes=\"(max-width: 720px) 100vw, 720px\" \/><figcaption id=\"caption-attachment-2167\" class=\"wp-caption-text\"><span style=\"color: #333333;\">Corn is so sweet right now!<\/span><\/figcaption><\/figure>\n<p class=\"Body\"><span style=\"color: #333333;\">The ingredient amounts are variable and easy to <span lang=\"PT\">substitu<\/span>te (poblano could work for jalape<span lang=\"ES-TRAD\">\u00f1<\/span>o, green or orange tomatoes or scallions for onion, for example, and if you didn<span dir=\"RTL\" lang=\"AR-SA\">\u2019<\/span>t have any hot peppers, you could use tinned green chilies) and it is not critical to be precise. You can use uncooked or cooked cobs by themselves or add some aromatics to make your stock a little more complex. Put some of this stock in the freezer and you\u2019ll have the taste of summer when you make corn soup in the middle of winter.<\/span><\/p>\n<figure id=\"attachment_2169\" aria-describedby=\"caption-attachment-2169\" style=\"width: 432px\" class=\"wp-caption alignnone\"><img decoding=\"async\" class=\"size-full wp-image-2169\" src=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/cornstalks.jpeg\" alt=\"\" width=\"432\" height=\"576\" srcset=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/cornstalks.jpeg 432w, http:\/\/www.agooddish.com\/wp-content\/uploads\/cornstalks-225x300.jpeg 225w\" sizes=\"(max-width: 432px) 100vw, 432px\" \/><figcaption id=\"caption-attachment-2169\" class=\"wp-caption-text\"><span style=\"color: #333333;\">Flowered and waiting for harvest<\/span><\/figcaption><\/figure>\n<p class=\"Body\"><span style=\"color: #333333;\">CORN STOCK<\/span><\/p>\n<p class=\"Body\"><span style=\"color: #333333;\">Put in a large stockpot:<\/span><\/p>\n<ul>\n<li class=\"Body\"><span style=\"color: #333333;\">6-8 corncobs, kernels removed<\/span><\/li>\n<li class=\"Body\"><span style=\"color: #333333;\">9-10 cups of water<\/span><\/li>\n<\/ul>\n<p class=\"Body\"><span style=\"color: #333333;\">Add any or all or none and simmer 30-40 minutes:<\/span><\/p>\n<ul>\n<li class=\"Body\"><span style=\"color: #333333;\">4-5 cloves garlic, smashed<\/span><\/li>\n<li class=\"Body\"><span style=\"color: #333333;\">1 onion, sliced<\/span><\/li>\n<li class=\"Body\"><span style=\"color: #333333;\">A handful of fresh parsley<\/span><\/li>\n<li class=\"Body\"><span style=\"color: #333333;\">1-2 stalks of celery (or the leafy tops and base)<\/span><\/li>\n<li class=\"Body\"><span style=\"color: #333333;\">A few sprigs fresh thyme<\/span><\/li>\n<li class=\"Body\"><span style=\"color: #333333;\">5-10 black peppercorns<\/span><\/li>\n<li class=\"Body\"><span style=\"color: #333333;\">1 bay leaf<\/span><\/li>\n<\/ul>\n<figure id=\"attachment_2165\" aria-describedby=\"caption-attachment-2165\" style=\"width: 720px\" class=\"wp-caption alignnone\"><img decoding=\"async\" class=\"size-full wp-image-2165\" src=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/corn-soup-down.jpeg\" alt=\"\" width=\"720\" height=\"718\" srcset=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/corn-soup-down.jpeg 720w, http:\/\/www.agooddish.com\/wp-content\/uploads\/corn-soup-down-150x150.jpeg 150w, http:\/\/www.agooddish.com\/wp-content\/uploads\/corn-soup-down-300x300.jpeg 300w\" sizes=\"(max-width: 720px) 100vw, 720px\" \/><figcaption id=\"caption-attachment-2165\" class=\"wp-caption-text\"><span style=\"color: #333333;\">This corn soup is creamy without dairy<\/span><\/figcaption><\/figure>\n<p class=\"Body\"><span style=\"color: #333333;\">SOUTHWESTERN CORN SOUP (based on <a href=\"https:\/\/www.goodreads.com\/book\/show\/1466593.Fields_Of_Greens\"><i>Field of Greens<\/i><\/a>)<\/span><\/p>\n<ul>\n<li class=\"Body\"><span style=\"color: #333333;\">2 TBS Olive, Avocado or Grapeseed Oil<\/span><\/li>\n<li class=\"Body\"><span style=\"color: #333333;\">1 Medium to Large Onion, Peeled and Chopped<\/span><\/li>\n<li class=\"Body\"><span style=\"color: #333333;\">Kernels from 6 raw or cooked ears of corn (about 5 cups)<\/span><\/li>\n<li class=\"Body\"><span style=\"color: #333333;\">2-3 cloves of garlic, peeled and smashed<\/span><\/li>\n<li class=\"Body\"><span style=\"color: #333333;\">4-5 cups corn stock (or more if you like your soup thinner)<\/span><\/li>\n<li class=\"Body\"><span style=\"color: #333333;\">6-7 Tomatillos, husked, washed and chopped<\/span><\/li>\n<li class=\"Body\"><span style=\"color: #333333;\">1-2 Jalapeno peppers, seeded and chopped<\/span><\/li>\n<li class=\"Body\"><span style=\"color: #333333;\">Handful of cilantro, stems and fronds chopped separately<\/span><\/li>\n<li class=\"Body\"><span style=\"color: #333333;\">Pinch of cayenne<\/span><\/li>\n<li class=\"Body\"><span style=\"color: #333333;\">1 tsp salt<\/span><\/li>\n<\/ul>\n<p class=\"Body\"><span style=\"color: #333333;\">Saut\u00e9 onions in oil until translucent. Don\u2019t brown.<\/span><\/p>\n<p class=\"Body\"><span style=\"color: #333333;\">Add corn kernels, garlic and 1\/2 tsp salt and saut\u00e9 1-2 minutes over medium heat.<\/span><\/p>\n<p class=\"Body\"><span style=\"color: #333333;\">Add stock and simmer until corn is soft, about 10-12 minutes.<\/span><\/p>\n<p class=\"Body\"><span style=\"color: #333333;\">Add tomatillos and jalape\u00f1o(s) and simmer for 5 minutes.<\/span><\/p>\n<p class=\"Body\"><span style=\"color: #333333;\">Add cilantro stems, cayenne and remaining 1\/2 tsp salt and simmer another 2-3 minutes.<\/span><\/p>\n<p class=\"Body\"><span style=\"color: #333333;\">Pour soup into blender (be careful of steam) and blend until smooth. Depending on the size of your blender, you may have to do this in two batches. If you want some chunkiness to your soup, retain a cup or two of the cooked vegetables before you blend it and add them in afterwards.<\/span><\/p>\n<p class=\"Body\"><span style=\"color: #333333;\">Serve, garnished with cilantro fronds (or basil). If you want richer, add a dollop of <i>creme fraiche<\/i> or sour cream.\u00a0 Keeps refrigerated for 2-3 days. Reheat gently to avoid scorching. Serves 6.<\/span><\/p>\n<figure id=\"attachment_2164\" aria-describedby=\"caption-attachment-2164\" style=\"width: 720px\" class=\"wp-caption alignnone\"><img decoding=\"async\" class=\"size-full wp-image-2164\" src=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/haas-flowers.jpeg\" alt=\"\" width=\"720\" height=\"720\" srcset=\"http:\/\/www.agooddish.com\/wp-content\/uploads\/haas-flowers.jpeg 720w, http:\/\/www.agooddish.com\/wp-content\/uploads\/haas-flowers-150x150.jpeg 150w, http:\/\/www.agooddish.com\/wp-content\/uploads\/haas-flowers-300x300.jpeg 300w\" sizes=\"(max-width: 720px) 100vw, 720px\" \/><figcaption id=\"caption-attachment-2164\" class=\"wp-caption-text\"><span style=\"color: #333333;\">Late summer flowers<\/span><br \/><span style=\"color: #333333;\">Porcelain Tumbler by <a href=\"https:\/\/www.themarksproject.org\/marks\/haas\">Perry Haas<\/a><\/span><\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>There are many great things about September, even this year, including ripe tomatoes, cooler temperatures and corn on the cob. It is still warm enough to buy and eat fresh corn but it can also be cool enough to eat corn soup. Fresh (and frozen) corn makes a wide range of delicious chowders and soups\u2014there [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[14,17],"tags":[],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p7bOe4-z1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.agooddish.com\/index.php?rest_route=\/wp\/v2\/posts\/2171"}],"collection":[{"href":"http:\/\/www.agooddish.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.agooddish.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.agooddish.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.agooddish.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2171"}],"version-history":[{"count":4,"href":"http:\/\/www.agooddish.com\/index.php?rest_route=\/wp\/v2\/posts\/2171\/revisions"}],"predecessor-version":[{"id":2175,"href":"http:\/\/www.agooddish.com\/index.php?rest_route=\/wp\/v2\/posts\/2171\/revisions\/2175"}],"wp:attachment":[{"href":"http:\/\/www.agooddish.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.agooddish.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2171"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.agooddish.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}