In this recipe, I have created some different recipe variations For One Of My Favorite Foods, Corn. Now I don’t eat corn very often, as I feel it’s more of a luxury than a staple, due to the high sugar content. I also limit my corn intake because so much of what’s on the market has been tainted with GMO’s. But every now and then, I just gotta have a great bowl of chowder. So when I prepare it, I make sure mine is prepared exactly the way I like, and with everything I want to load into and onto it.
By grating the corn off the cob, you prevent having to strain this sweet corn soup to remove excess husky or fibrous kernels. The smattering of onion adds sweetness; the parsnip adds body. I use parsnip instead of potato because it’s an ascension friendly food, and parsnips when cooked have a natural sweetness that pairs well with the corn and onion. Serve this soup chunky and hot or, better yet, as a chilled bisque. If you’re feeling fancy, garnish with minced roasted chile, chopped cilantro, or diced avocado or tomato.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Makes 4 to 6 servings
Ingredients:
10 ears sweet corn
2 medium onions (Trader Joe’s Maui Onions)
1 Tbsp. vegetable oil, olive oil, or butter
1 tsp. salt plus more to taste
1 large parsnip (Trader Joe’s has the best organic that come in a bag)
4 cups water or broth (organic vegatable or chicken, Whole Foods store brand is my favorite)
Roasted chile, chopped cilantro, diced avocado, diced tomato (optional)
Preparation:
Utilizing a big hole grater over a very big bowl, grate off the corn kernels. Use the dull edge of the knife blade to scrape leftover liquid and corny bits into the bowlful once you grate each cob. Set apart this delectable raw corn puree. If you like, you can grill the ears of corn beforehand, to give your soup a more flavorful, nutty taste
Chop onions. Yellow Maui onions (Trader Joe’s Organic) are particularly sweet, but red or other types are suitable as well. In a large pot heat up oil or butter over moderate heat. Add onions and 1/2 tsp. salt. Cook, mixing periodically, until onion wilts, about 3 minutes.
In the meantime, peel and chop parsnip. Add parsnip and water or broth to pot. Bring to a boil. Cook until onions and parsnips are extremely soft, about 10 minutes. Add corn. Cook until heated throughout, up to 2 minutes.
Puree with an immersion mixer or perhaps in a blender or food processor (do this in little batches to eliminate sprays and burns).
Add salt to taste. (Do this at the temperature at which you plan to serve the soup; chilled soup will need more salt than hot soup simply because cold dulls flavor.) You will need to add a reasonable quantity of salt if you used water as your base liquid. Continue adding salt, about one fourth of tsp. at a time, and sampling until such time you determine a jump in the corny flavor.
Garnish with roasted chile, avocado, tomato, or cilantro, if you like. For those of you that want something meatier, garnish instead with Niman Ranch Double Smoked Uncured Bacon, and Trader Joe’s New Zealand Grass Fed Sharp Cheddar.
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