You know how it is; you grill/cook/BBQ too many corn (on the cob)s. What do you do with it? Eat it cold? (no, thank you) Make a salad? (sure, but salads can get repetitive) Soup? YES, PLEASE!
Even if you have no leftover corn but really want a corn chowder, just grab a can of corn and it will be almost the same thing: cans have a bunch of 'ingredients' that no cob will ever have so the flavour your husk would otherwise have purveyed comes from the can instead. Sometimes, that's ok. Whatever works.
The great thing about a soup is even if you make it one day, and decide you don't want it anytime soon (you change your mind - it happens), you can chill it, portion it and freeze it on up for the next time you REALLY want that soup, or you really NEED that soup!
So here is me, doffing my hat at Panera's Summer Corn Chowder but creating a new, luscious leftover inspired easy, always affordable summertime soup.
Ingredients:
1 can condensed tomato soup
1 whole corn on the cob (husk means flavour!) or 1 can corn
4 cans worth of either water or milk - depending if you have leftover milk to use or if you just want it creamier in taste and colour
4 tbsps nutritional yeast
1/4 tsp cayenne powder
1/4 tsp turmeric powder (it's not only great for your health but its mood boosting yellow colour is always a bonus)
1 tsp smoked paprika
2 tsps chicken or vegetable stock if you want to keep this veggie
3 tbsps fresh coriander including stalks chopped super fine OR 1 tbsp dried cilantro or coriander powder*
3 potatoes
2 bell peppers - colour is your choice
1 onion - if using powder, 1 tbsp is a good guide
garlic to taste - if using powder, 1 tbsp is a good guide
Method:
Dice your vegetables - onion, peppers, potatoes and fry slowly in a little oil of your choice. I suggest olive or corn. You don't want these necessarily to colour i.e. caramelise so low and slow is good.
If using leftover cooked corn, remove the kernels from the husk and set aside.
add all your dried spices and powders EXCEPT your nutritional yeast and stock powder and let cook out for a minute or two.
now add your nutritional yeast and stock powder before stirring in your liquids
add your cob husk to the liquid. Cook covered for approximately 1 hour
serve with a good salad or bread - even a sandwich and pack of crisps aka chips. Pretend you bought it - serve it in a takeaway container! It's fun:)
any leftovers, chill and pack up for the freezer so you can enjoy any time you crave a good summer soup!
* Interesting note: y'all can tell from my spelling that I'm either British or I was taught British English. We say coriander for everything. Actually, coriander is used here in the States but meaning the root or base. The word 'cilantro' is reserved purely for the leafy part.
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