Corn Stock Veggie Soup Food

CORN SOUP

Steps:

• Place cobs in a large soup pot with just enough water to cover (about 2 quarts). Add bay leaf, halved onion, and thyme, and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Strain through a fine sieve into a bowl (you should have 1 quart). Stock can be refrigerated 3 days or frozen up to 3 months.
• Heat oil in a deep pot over medium heat. Add chopped onion and garlic, and saute until onion is translucent, about 5 minutes. Add corn kernels, and saute 2 minutes.
• Add stock, and simmer until liquid is reduced by half. Add half-and-half, and return to a simmer. Puree half the liquid in a blender until partially or completely smooth. (To prevent spattering, remove cap from hole in lid, and cover lid with a dish towel). Return to pot, heat, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Divide among 4 bowls, and garnish with scallion and more pepper.

CREAMY CORN AND VEGETABLE SOUP

Steps:

• Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
• Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

CORN STOCK VEGGIE SOUP

Steps:

• Cut kernels from cobs; set aside.
• Combine cobs, bay leaf, salt and pepper in 10 cups of water in a large pot; heat to boil, reduce heat; simmer 30 minutes.
• Remove cobs from water and discard.
• Meanwhile, heat skillet over medium-high heat; add oil and onions.
• Cook, stirring occasionally, until onions become translucent, about 3 minutes.
• Add minced garlic; cook 1 minute, add chard and thyme; cook until chard wilts, stirring occasionally, about 8 minutes.
• Stir chard mixture into simmered corn stock.
• Add squash, broccoli and tomatoes; heat soup just to a boil.
• Remove from heat; adjust seasoning.
• Rub grilled bread with garlic halves; place on slice in each soup bowl.
• Ladle soup into bowls; top with grated cheese.

EASY VEGETARIAN CORN CHOWDER

Steps:

• In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
• Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

VEGETABLE SOUP WITH CREAMED CORN

Steps:

• Heat oil in a large saucepan over medium-high heat.
• Add leek and celery and cook for 3-4 minutes or until leek has softened.
• Add stock, creamed corn and squash, stir to combine. Bring to the boil, reduce heat to low, simmer, stirring occasionally for about 10 minutes.
• Add spinach and pepper, remove from heat, stir until spinach has wilted.
• Serve immediately and enjoy!

CORN STOCK

Steps:

• Place corn cobs and 2 quarts water in a medium saucepan. Bring to a boil over high heat and immediately reduce to a simmer. Let simmer for 45 minutes. Remove from heat and let cool. Use immediately or keep refrigerated in an airtight container for up to 1 week.