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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Here in the Cornhusker State , we make lots of dishes with corn! Even my kids love this soup, I've discovered. Although we live in the city, we love to spend time at my parents' cabin on a lake surrounded by farms and cornfields. Ingredients:
6 ears fresh corn (about 3-1/2 cups) |
milk |
1 small onions, chopped |
1 small green pepper, chopped |
1 celery rib, chopped |
1 jalapeno pepper, seeded and chopped |
1 tablespoon canola oil |
3 tomatoes, peeled and chopped |
2 potatoes, peeled and chopped |
1 bay leaf |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon sugar |
1/8 teaspoon ground allspice |
2 cups half-and-half cream |
additional pepper, optional |
chopped fresh parsley, optional |
6 bacon strips, cooked and crumbled, optional |
Directions:
1. Cut corn off cob. Rub the edge of a knife over each cob to milk it; add enough milk to cob juice to equal 1 cup. Set corn and liquid aside.
2. In a large saucepan, saute the onion, green pepper, celery and jalapeno in oil until soft. Add the tomatoes, potatoes, bay leaf, salt, pepper, sugar and allspice; bring to a boil.
3. Reduce heat; add the cream, reserved corn and milk mixture. Simmer for 30-40 minutes. Discard bay leaf. Garnish with the parsley, pepper and bacon if desired. Yield: 6-8 servings (2 quarts).
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