Corn Soup from ‘Good and Cheap’
Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is Good and Cheap: Eat Well on $4/Day by Leanne Brown. Read more about Yahoo Food Cookbook of the Week here.
Photograph by Leanne Brown and Dan Lazin
Yahoo Food’s Cookbook of the Week is Good and Cheap: Eat Well on $4/Day by Leanne Brown.
Corn Soup
Serves 4 to 6
This thick, sweet, satisfying soup is a favorite of kids and adults. It’s wonderful to make in late summer to early autumn when corn on the cob is at its peak, but canned or frozen corn can also serve as a warm reminder of summer in the depths of winter. If you’re making this soup with corn on the cob, the first step is to make corn broth out of the cobs once you’ve removed the kernels. If you’re using canned or frozen corn, you’ll need to substitute chicken or vegetable broth instead. Pair it with a slice of garlic bread or add a hard-boiled egg for extra protein.
1 tablespoon butter
1 onion, finely chopped
2 stalks of celery, finely chopped
1 green or red bell pepper, stemmed, seeded, and finely chopped
1 small potato, diced
4 cloves garlic, finely chopped
1 chile pepper, finely chopped (optional)
4 cups corn, fresh (from 4 to 8 ears), canned, or frozen
1 tablespoon cornmeal or all-purpose flour
5 cups corn broth (recipe follows), vegetable broth, or chicken broth
Salt and pepper, to taste
Melt the butter in a large pot with a lid over medium heat. Add the onion, celery, bell pepper, and potato and stir. Cover the pot and let everything cook until the onion is translucent, about 5 minutes.
Remove the lid and add the garlic and the chile pepper, if using. Stir the vegetables, adding a splash of water or broth to free any that get stuck to the bottom of the pot.
Let the vegetables cook, stirring occasionally, until they are lightly browned and soft, 5 minutes more. The potatoes should not yet be fully cooked.
Add the corn and cornmeal to the pot and stir. Pour in the broth and bring to a boil, then turn the heat down to low and simmer until the broth thickens and becomes opaque, about 30 minutes.
Add salt and pepper. If you made your own corn broth, you’ll probably need at least a teaspoon of salt; if you used store-bought broth, you’ll need less.
Corn Cob Broth
Makes 5 cups
4 to 8 corn cobs, kernels reserved for the soup
2 bay leaves (optional)
Salt and pepper, to taste
Place the corn cobs and the bay leaves, if using, in a large stockpot and cover with water. Bring to a boil over high heat, then turn the heat down to medium and let boil for about 30 minutes. Taste the broth and add salt and pepper until it has a nice corn flavor. Measure out 5 cups of broth for the soup and store the rest. If you don’t want to have leftovers, boil the broth longer, until it is reduced to 5 cups. This will make the flavor of the broth stronger. The broth will keep for several months in the freezer, or for a few weeks in the refrigerator.
Reprinted with permission from Good and Cheap: Eat Well on $4/Day by Leanne Brown (Workman).
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