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Author Notes: Corn is the poster child of the American summer, but Sopa de milho (Brazilian Corn Chowder), is one of the many popular dishes Brazilians savor during the winter when we have our Festas Juninas (translates to something like June parties). These parties are also known as Festas de São João (St. John’s Parties), to highlight the celebration of the birth the Saint John the Baptist, a custom introduced to us by the Portuguese during colonial times. For Catholic Brazilians, this is an opportunity to give thanks to St. John and other Saints, as well as celebrate rural life through food, clothing and music.
Either way, this soup is amazing no matter the time of the year, the season, or the occasion!!! It is sweet, smoky and just extraordinarily fantastic! I hope you love it as much as I do. —Aline Shaw
Prep time: 20 min
Cook time: 30 min
stick of butter
pound smoked sausage, cut into cubes
yellow onion, diced
garlic cloves, minced
grilled corns, cobs removed
cup yams, cubed
quart chicken stock
green onions for garnish (optional)
salt and pepper to taste
- In a large soup or stockpot brown the sausage with ½ stick of butter, then add more to avoid browning of the butter
- Remove the sausage and set aside
- Add onions and cook until they are transparent, about 3 mins
- Add garlic and cook until fragrant, about a minute or 2
- Add corn and potato
- Season with salt and pepper
- Cover with the stock and let it cook until potatoes are soft
- When the potatoes are cooked, scoop half of the corn/potato with a slotted spoon, and set aside
- Using an immersion blender, blend what’s left in the pan
- Add the sausage and the corn back to the pot (you can save some to use as garnish)
- Give it a stir and done