The lovely tornadic weather last week has left us with very mild
temperatures (no more than 78F!) so it's still soup weather. Wait a minute,
I make and eat soup all times of the year!

Fresh sweet corn on the cob isn't quite here yet so I'm using 2 pkgs. frozen
yellow corn. This adaptation gives a nod to Kate Connelly who supplied the
original recipe and I adapted it from hers.

8 ears medium sweet corn, husked (about 3 cups)
2 yellow onions, minced
2-3 Tbs. butter
2 large potatoes, peeled and chopped
1 Tbs. sugar
1/2 tsp. hot Hungarian paprika
1 tsp. salt
1/2 tsp. dried dill weed
1/2 tsp. freshly ground pepper
1 c. water
2 c. whole milk
2 c. whole cream

Cut the kernels off the cobs with a sharp knife down the rows and scoop out
the whole kernels including the 'milk' from the corn into a mixing bowl. In
a large soup pot, melt the butter and saute the onion, corn + cornmilk and
diced potatoes until lightly browned. Add the sugar, salt, pepper and
paprika. Add water, milk and cream and bring to a low boil. Cover and
simmer 20 minutes, until the potatoes and corn are tender. Taste and adjust
seasonings as needed.

Jill

jmcquown wrote:
> The lovely tornadic weather last week has left us with very mild
> temperatures (no more than 78F!) so it's still soup weather. Wait a minute,
> I make and eat soup all times of the year!
>
> Fresh sweet corn on the cob isn't quite here yet so I'm using 2 pkgs. frozen
> yellow corn. This adaptation gives a nod to Kate Connelly who supplied the
> original recipe and I adapted it from hers.
>
> 8 ears medium sweet corn, husked (about 3 cups)
> 2 yellow onions, minced
> 2-3 Tbs. butter
> 2 large potatoes, peeled and chopped
> 1 Tbs. sugar
> 1/2 tsp. hot Hungarian paprika
> 1 tsp. salt
> 1/2 tsp. dried dill weed
> 1/2 tsp. freshly ground pepper
> 1 c. water
> 2 c. whole milk
> 2 c. whole cream
>
> Cut the kernels off the cobs with a sharp knife down the rows and scoop out
> the whole kernels including the 'milk' from the corn into a mixing bowl. In
> a large soup pot, melt the butter and saute the onion, corn + cornmilk and
> diced potatoes until lightly browned. Add the sugar, salt, pepper and
> paprika. Add water, milk and cream and bring to a low boil. Cover and
> simmer 20 minutes, until the potatoes and corn are tender. Taste and adjust
> seasonings as needed.
>
> Jill
>
>

Wonderful!
It's still chilly and rainy here, I'll make this tomorrow!

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

jmcquown wrote:
> The lovely tornadic weather last week has left us with very mild
> temperatures (no more than 78F!) so it's still soup weather. Wait a minute,
> I make and eat soup all times of the year!
>
> Fresh sweet corn on the cob isn't quite here yet so I'm using 2 pkgs. frozen
> yellow corn. This adaptation gives a nod to Kate Connelly who supplied the
> original recipe and I adapted it from hers.
>
> 8 ears medium sweet corn, husked (about 3 cups)
> 2 yellow onions, minced
> 2-3 Tbs. butter
> 2 large potatoes, peeled and chopped
> 1 Tbs. sugar
> 1/2 tsp. hot Hungarian paprika
> 1 tsp. salt
> 1/2 tsp. dried dill weed
> 1/2 tsp. freshly ground pepper
> 1 c. water
> 2 c. whole milk
> 2 c. whole cream
>
> Cut the kernels off the cobs with a sharp knife down the rows and scoop out
> the whole kernels including the 'milk' from the corn into a mixing bowl. In
> a large soup pot, melt the butter and saute the onion, corn + cornmilk and
> diced potatoes until lightly browned. Add the sugar, salt, pepper and
> paprika. Add water, milk and cream and bring to a low boil. Cover and
> simmer 20 minutes, until the potatoes and corn are tender. Taste and adjust
> seasonings as needed.
>
> Jill
>
>

This is so lovely! I added 1/2 a roasted butternut squash. Served it with a
salad and multigrain bread and honey wine.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

jmcquown wrote:
> Fresh sweet corn on the cob isn't quite here yet so I'm using 2 pkgs. frozen
> yellow corn. This adaptation gives a nod to Kate Connelly who supplied the
> original recipe and I adapted it from hers.
>
> 8 ears medium sweet corn, husked (about 3 cups)
> 2 yellow onions, minced
> 2-3 Tbs. butter
> 2 large potatoes, peeled and chopped
> 1 Tbs. sugar
> 1/2 tsp. hot Hungarian paprika
> 1 tsp. salt
> 1/2 tsp. dried dill weed
> 1/2 tsp. freshly ground pepper
> 1 c. water
> 2 c. whole milk
> 2 c. whole cream
>

I've never tried using frozen corn, but I will try it. My basic recipe
is close, but I use thyme instead of dill, and chicken stock instead of
the water and milk. Do you blend any of it before serving? I usually
take my stick blender lightly to it to get a light puree with plenty of
corn kernels and potato chunks still visible. Mmmmmmmm!!

For me, soup is any time food, no matter the weather, although some
soups do feel more comforting in cold weather. I make corn chowder
throughout the summer months when the corn is fresh...a little crumbled
bacon or ham don't hurt either!

Sandy

Sandy wrote about corn chowder:

> Do you blend any of it before serving? I usually take my stick blender
> lightly to it to get a light puree with plenty of corn kernels and potato
> chunks still visible. Mmmmmmmm!!

I thicken corn chowder with pureed lima beans. Works wonderfully, and adds
a protein component.


> For me, soup is any time food, no matter the weather, although some
> soups do feel more comforting in cold weather. I make corn chowder
> throughout the summer months when the corn is fresh...a little crumbled
> bacon or ham don't hurt either!

Same here, especially if I've got a glut of corn.

Bob