Popcorn Soup Corn Chowder Recipes

POPCORN SOUP

Steps:

• Remove the corn kernels from the ears of corn and keep for later.
• In a medium saucepan, combine the corn cobs, water, celery, carrot, bay leaf, garlic and onion.
• Bring to a boil over high heat, then immediately reduce to a simmer.
• Let the broth simmer for 2 hours. Remove from heat and let cool, then strain.
• In a medium stock pot, melt the butter and add the onions. Saute onion until tender, about 5 minutes.
• Add the corn from the cob, corn broth, and salt. Allow to simmer for 10 minutes.
• Put the soup in a blender and blend until as smooth as possible. Remember to let the hot air escape as it blends.
• Return the blended soup to the pot. Add the popcorn. Simmer for 5 minutes. Return the soup to the blender and blend again until as smooth as possible.
• Strain the soup through a fine mesh strainer back into the stock pot. Add the cream to taste.
• For a velvety smoooth soup, blend the soup a third time.
• Serve with kernels of popcorn on the top.

CLASSIC CORN CHOWDER

Steps:

• In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.