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Author Notes: While preparing to reap the benefits of the garden one year, I discovered a creamy corn soup recipe in Chile Pepper magazine (Feb.1998) and immediately modified it to my taste by eliminating the cream, going a bit lighter on the heat, adding potato, and a pinch of smoked paprika. In addition, to fennel seeds used in the original recipe, I added a dash of fennel pollen for a hint of sweetness; the pollen gives an extraordinary flavor, a little goes a long way.
I’ve made this recipe every year since discovering the Chile Pepper version and a year ago I was inspired by Food52-SKK’s corn soup to use corn husks to make my stock, and tweaked once again, by using the silks and corn cobs as well.
Makes 10 to 12 large servings
- Corn husks, silks and and the de-kerneled cobs from 1 lb ears of corn
- 1 tablespoon Himalayan sea salt
- 8 cups water
- Place ingredients in a stock pot and bring it to a boil, simmer for 45 minutes. When done strain the stock and set aside until needed.
- 3 tablespoons extra virgin olive oil
- 1 lb fresh corn - kernels scraped from cob
- 1 large potato, peeled and diced
- 1 cup diced sweet onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced sweet bell pepper - use either red, orange, yellow or a mixture
- 1 large jalapeno - seeds are optional
- 2 large garlic cloves, smashed and chopped
- 2 cups fresh spinach
- 1-1/2 teaspoon Himalayan sea salt
- 2 teaspoons fennel seed
- 1/8 teaspoon fennel pollen (a pinch)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dry oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon ground lemon pepper
- 6-7 cups corn husk stock recipe above (or vegetable stock)
- OPTIONAL (non vegan version) - Cream on hand to lightly top the soup
- Heat olive oil in a large heavy bottom soup pot.
- Sauté the corn, potato, onions, carrots, celery, peppers, garlic and spinach over medium heat until soft…about 20 minutes.
- Add the spices, stir to mix well and cook 5 minutes longer.
- Add stock, mix well, and reduce heat to low and simmer, partially covered for 45 minutes to an hour.
- Serve hot. OPTIONAL (non vegan version) - topped with 1 or 2 tablespoons cream.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Recipe with Corn
- This recipe was entered in the contest for Your Best Fennel