Living in Iowa has its ups and downs. Downs? The winters. The independent film scene. The availability of Indian food.
Ups? The neighbors. The schools. The farmer’s markets. And (drum roll please) the sweet corn.
Good god the sweet corn. It literally is heaven on earth! It’s best steamed, with a little butter, sea salt and freshly ground pepper. However, it’s also great in soups, stews, stir fry, casseroles and salads.
This soup recipe is made with the famous Muller Sweet Corn, farmer’s market veggies and my neighbors’ squash. My coworker, Kevin, came up with the idea to dice the squash so that picky kids can’t tell the difference between the corn and the squash. Brilliant. I served it up with some freshly baked bread and cucumber salad.
Sweet-Corn Chowder (Vegetarian; Vegan Alternatives)
2 tbsp. butter (or olive oil if making a vegan soup)
1/2 onion, chopped
2 stalks celery, diced
4 new potatoes, cubed
1 yellow squash, diced
3 large ears of fresh sweet corn, kernels cut off
2 cubes low-salt vegetable bouillon (or 6 cups of chicken or vegetable stock)
fresh or dried herbs as available — thyme, oregano, sage, chives
enough water to cover vegetables (if using bouillon)
1/2 cup dairy half and half or soy half and half
salt and pepper to taste
1. Sautee onions and celery in butter. Add the rest of the veggies and bouillon and saute two or three minutes longer, adding a little water as needed.
2. Gradually add enough water or stock (approx. 6 cups) to cover the veggies. Bring to a boil, then reduce heat to a simmer.
3. Simmer until veggies are tender, about 12 minutes.
4. Add fresh herbs and 1/2 cup half and half (add more if you want a creamier soup)
5. Salt and pepper to taste.