Go to sleep you weary hobo
Let the towns drift slowly by
Can’t you hear the steel rail humming
That’s a hobo’s lullaby
“Hobo’s Lullaby” by Woody Guthrie
I like corn soup, you will too. This soup has a great corn essence with nice herb-y compliments from the thyme and bay leaf. The great corn flavor is a result of buying good corn and really squeezing every last ounce of corn flavor from the cobs. I like the fact that this recipe calls for steeping the corn in the milk like some good old fashioned corn tea…???…work with me here people. If you have time, the bacon garnish is a really tasty finishing touch.
Serves 4-6
This recipe is adapted from Bon Appetit magazine.
Ingredients:
3 cups whole milk
3 ears of corn
2 plus 2 tablespoons butter
1 onion, chopped
1 carrot, thinly sliced
1 celery stalk, thinly sliced
2 garlic cloves, minced
2 cups of water
3 large sprigs of thyme
2 bay leaves
Ground white pepper
Garnish (optional)
2 thinly sliced green onions
3 slices of bacon, cook to a crisp and crumbled
Directions:
1. Cut kernels from corn cobs, reserve kernels, cut cobs in half
2. Bring milk and corn cobs to just a boil in a medium pot, remove from heat and cover
3. Melt 2 tablespoons of butter in a large sauce pan, add onion, season with salt
4. Saute onion until soft (but not brown), about five minutes
5. Add corn kernels, carrot, celery, and garlic, cook until vegetables are soft, about 10 minutes
6. Add water, thyme, bay leaves, and milk with corn cobs, increase heat and bring to a boil
7. Once boiling, partially cover, reduce heat to low and simmer for 20 minutes
8. Discard herbs and corn kernels, puree soup in blender
9. Strain mixture back into a medium size pot, finish with 2 tablespoons of butter, salt and white pepper
10. Garnish with green onion tops and bacon
7 Comments
September 7, 2009 at 4:11 pm
Looks like a nice late summer soup.
And that’s a book cover shot.
September 7, 2009 at 4:57 pm
Sounds awesome. And, who doesn’t have time to fry some bacon?
September 9, 2009 at 3:57 pm
True, there is always time for bacon.
September 9, 2009 at 3:33 am
I like that the base is milk and not chicken stock and it’s definitely cool to use the cobs. I’m sure you get a lot of corn goodness in every bite.
Like Arjun said, that photo could be the cover of my book of gourmet Amish cookery…
September 9, 2009 at 3:58 pm
Yeah, it’s a solid recipe, the milk gives it a good richness, but not over-the-top heavy cream richness.
September 11, 2009 at 8:06 am
yum, that sounds so much better than chowder. … but where’s the bacon?
September 16, 2009 at 6:24 pm
I ate it.