Welcome once again to Soupin It Up w/Sped. This week we're talking Corn soups... just in time for Corn season!
Don't forget to vote in the poll for next week's poll.
Sped's Corn & Bacon Soup
Ingredients:
12 cobs of corn, parboiled and husked (non corn season 3 large cans of corn)
4 cups of vegetable stock
1/2 lb of bacon, cooked and crumbled
2 cloves garlic, minced
Fresh cilantro to taste
sea salt and black pepper to taste
Directions:
- In stock pot bring vegetable stock to a slow boil. Add corn and simmer 20 minutes.
- Add garlic and sea salt and pepper to taste. Ad 1/2 of the crumbled bacon.
- Transfer to blender and puree until smooth.
- Transfer back to stock pot and add the rest of the crumbled bacon. Simmer another 15 minutes.
- Garnish with fresh cilantro.
Corn Chowder
Ingredients:
8 cobs of corn, parboiled and husked (2 cans of corn off season)
2 medium leeks, sliced thin
2 tsp. olive oil
5 baking potatoes, diced
1/4 lb bacon, cooked and crumbled
4 cups chicken stock
2 cloves garlic, minced
salt and pepper to taste
1 1/2 cup half & half
Directions:
- In stock pot bring chicken stock to rolling boil and add potatoes. Simmer on medium until potatoes are tender. Once potatoes are tender, reserve 1 cup of the potatoes to the side.
- Reserve 1/2 of the corn to the side. In frying pan lightly sautee the corn and leeks.
- Add corn, leeks and 1/2 of the bacon to the stock pot. Simmer 20 minutes. Add spice and garlic.
- A little at a time, transfer to blender and puree. Return to stock pot.
- Add reserved potatoes, corn and bacon.
- Serve garnished with a little shredded sharp cheddar if you choose.
Cajun Sausage & Corn Soup
Ingredients:
1/4 cup vegetable oil
1 chopped onion
1 chopped green pepper
6 green onions, thinly sliced
1 1/2 cups vegetable stock
8 plum tomatoes, diced
1 can (6 ounce size) tomato paste
2 packages (16 ounce size) frozen whole kernel corn
1 1/2 cups cubed cooked ham
3/4 pound fully cooked smoked sausage, sliced
1/8 teaspoon cayenne pepper or to taste
Salt and pepper to taste
Directions:
- In a large stockpot over medium heat, heat vegetable oil. Saute onion, green pepper and green onions until tender, about 5 minutes.
- Add vegetable stock, stewed tomatoes, diced tomatoes and tomato paste; mix well.
- Stir in corn, ham and sausage. Season with cayenne pepper, salt and pepper.
- Bring to a slow boil, reduce heat and simmer for 30 minutes, stirring occasionally.
- Serve with crusty french bread.
Chicken and Corn Soup
3 pounds whole chicken
4 cups diced celery
2 cups chopped onion
1 teaspoon salt
3 cups frozen corn
1/2 bag medium egg noodles
salt to taste
ground white pepper, to taste
1 tablespoon dried parsley
Directions:
- Place chicken, celery and onion into a large stock pot and cover with water. Bring to a boil, then simmer for 2 hours or until chicken has fallen from the bone.
- Remove chicken from the pot and set aside to cool.
- Remove 2 cups of the chicken broth and set aside to cool also. When chicken is cool enough to handle, remove and discard skin and bones.
- Chop chicken meat and return to the stock pot.
- Bring the broth back up to a boil and add noodles and the corn. Cook for another 10 minutes or until noodles are firm. Add salt and pepper to taste.
Kitchen's open...what are you making this week?