Getting the Most out of Your Corn for you (and Your Chickens)
Back in June, I bought copious amounts of fresh sweet corn from Two Happy Children Farm at the SFC Farmers’ Market downtown. I used most of it to make Sweet Corn and Roasted Poblano Soup. Lucky for me, I saved the corncobs and placed them in a ziplock back in the freezer, knowing they would come in handy for a vegetable broth later on. Corn was known to be the lifeblood of many Native American groups and these recipes proves that point!
This weekend at the market I bought some lovely golden summer squash and decided to make a pureed soup with my bounty. I wanted to make something healthy and delicious that I could prepare over the weekend and pop into the freezer for later in the week. It was time to use those corncobs I had so carefully saved and make a delicious, sweet broth that would form the base of the squash soup. Once again, I relied on Deborah Madison’s Vegetarian Cooking for Everyone to inspire this soup.
Ingredients for Sweet Corn Broth
- 8 corn cobs
- 6 C water
- 2 onions, roughly chopped
- 6 peppercorns
- 2 bay leaves
Directions for the broth
- Place all ingredients in large stock pot.
- Bring to a boil and then let simmer for 25 minutes.
- Remove onions and corn cobs and place them in the compost -OR- if you have chickens, let them cool off and serve them to your chicks; they will love pecking at them.
Ingredients for Golden Summer Squash Soup with Basil
- 1/2 C fresh basil, chopped
- 4 golden summer squash, sliced in 1/2 in. rounds
- 2 garlic cloves, roughly chopped
- 1 1/2 tsp salt
- 4 Tbsp white rice (I ended up using arborio rice as it was the only white rice I had)
- 2 Tbsp olive oil
- 4 C sweet corn broth
Directions for Soup
- In a large stockpot, warm 2 tbsp of olive oil
- Add diced onions, garlic, basil and squash. Saute for 5 minutes.
- Add salt, rice and vegetable broth. Bring to a boil and let simmer for 20-25 minutes.
- If you have an immersion blender, you can just stick it into the stock pot and blend. If you do not have an immersion blender, use a ladle or measuring cup to place half of the contents into a blender.
- Blend until pureed and set aside. Repeat process with rest of soup ingredients.
I have not yet served my soup, as I planned ahead and will be freezing the soup for later in the week. I recommend serving it with a dollop of sour cream or yogurt in the middle. Enjoy!