Farm Stand Corn Soup

By on June 27, 2018

OK. When I go to the farmstands today, I am overwhelmed by the choices. At the height of summer, we are rich in possibilities. Corn on the cob, fresh herbs from parsley to cilantro. Tomatoes bursting with flavor. What to choose?

I say go for it. Buy everything. Well everything you can cook in a day or two because the secret to freshness is cook and eat it promptly.

In that spirit, I came home with more corn than we could eat, more herbs than I knew what to do with, but just the right amount of fresh tomatoes to slice and add to every dinner.

Here’s a soup that’s just right for the harvest.

>Farmstand Corn Soup

makes 8 servings

1/2 pound bacon, chopped
2 tablespoons butter
1 medium red onion, peeled and chopped
6 garlic cloves, peeled and chopped
2 teaspoons chili powder
1 teaspoon sugar
red pepper flakes and sea salt to taste
corn from 3 large
cobs, cut off the cob (makes about 6 cups)
6 cups chicken stock
2 cups heavy cream (or milk)
1/2 cup chopped tortilla chips
1 cup chopped cilantro

Summer in a bowl: Farm Market Corn Soup

In a large stew pot, cook bacon and butter together until bacon is crisp, then add red onion and garlic and cook it down. Season with chili powder, sugar, red pepper flakes and sea salt to taste.

Cut corn from the cob using a sharp knife and over a bowl, then add corn kernels to the pot. Stir and cook just until corn begins to brown, then add stock and seasonings and bring to a good boil. Add cream and cook just until blended. Pour into bowls and garnish each with tortilla chips and cilantro.

Happy summer. Yes!

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”