The long weekend is over and we’re already into the middle of the week. After this weekend, Kramer has requested on more than on occasion that we ‘take it easy’ this upcoming weekend. I currently agree with him, and even promised to buy movie tickets for this Friday in order to keep it a quirt evening instead of getting roped into going to a bar or something, as per usual. Obviously we’ve been keeping busy. On Friday night we grabbed some beers and enjoyed the sunny weather at Good Co. We played some of the many games there, including the famous ring-on-a-rope game where you try to toss a ring onto a nail that is stuck in a wall. It sounds incredibly stupid…and it is. But it’s also a lot of fun and when one of us (cough Morgan cough – cheater) finally got that ring on the nail, you wouldn’t believe how happy we were. Never say never. After what felt like a collective victory, we headed over to Shalom Japan for some Jewish-Japanese comfort food. I loved it. Matzo ramen soup, challah with raisin butter, tuna tataki with black tahini, fluke sashimi, and a lox don buri bowl. Plus, Hitachino on tap. After dinner, we hung out at Morgan’s before grabbing the last L train home (of course there is construction on our line during the holiday weekend).
Funny enough, I froze portions of this corn soup when I made it last month, and I am going to be eating it for lunch today. Usually when people make corn soups, they are creamy and rich. There’s nothing wrong with that and lord knows I love me some corn chowdah. But with all of my beach activity this summer, I figured it would be wise to skip the butter and cream when making an already starchy meal. Summer corn is almost gone, so making this and freezing it is a great way to preserve the taste of the season. The most essential step in making a perfectly rich, yet surprisingly vegan corn soup is making your own corn stock. The essence of summer corn is all over this soup, and it is delicious. You’ve never had a good corn soup until you’ve had one with freshly made corn stock. To make this elixir of the gods, you just have to remove the kernels from your ears of corn and boil them with some onion and other seasonings, then add it to your kernels and other vegetables – voilà! A lovely summer corn soup that will lift you up instead of weighing you down. I added some whole corn kernels after pureeing the majority of the soup for texture, and you can press it through a sieve for the ultimate silky soup, if you like, but I prefer a more rustic variety and kept mine as it was. Soon, summer corn will only be a dream until 2014, so I highly recommend making a big batch of this to enjoy even after you’re freezing your boots off.
Not only did I get to drink out of a coconut, but I also enjoyed some frozen sangria. Kramer looked stylish as always.
The abandoned Domino Sugar factory, a strange beach and library on Governors Island and Kramer being hilarious.
The most important part of this soup is the homemade corn stock for a rich, corn flavor. Let it simmer for at least 45 minutes.
Prep your vegetables.
Once your stock is ready, quickly sauté your vegetables before adding in your stock and pureeing.
Once ready, garnish and serve.
- 6 ears yellow corn, kernels removed (set the kernels aside)
- 1 onion, roughly chopped
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- ½ teaspoon peppercorns
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 yellow onion, minced
- 3 stalks celery, finely chopped
- corn kernels from 6 ears of corn, ⅔ cup of kernels reserved
- 2 cloves of garlic, finely minced
- ½ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- finely chopped red pepper or scallions, for garnish (optional)
- grated Parmesan cheese, for garnish (optional)
- First, make your corn stock. Remove your kernels from the ears of corn and set them aside. Place your naked ears of corn in a large stock pot and cover with water, then add in your chopped onion, thyme, peppercorns, salt and red pepper flakes. Bring to a boil, then reduce the heat to a simmer and allow to cook for 45 minutes. Taste the stock and if it doesn't seem rich enough (in flavor or color), let it go for another 15 minutes, otherwise strain and discard the solids from the stock. Set the stock aside.
- In a large pot, add your olive oil and heat to medium. Add in your minced onion and celery, and cook for 5 minutes or so, until they've become somewhat translucent. Add in all but ⅔ cup of corn (reserve this ⅔ cup to add at the end) and cook for another 5 minutes, then add in your garlic and stir for a minute or so, until fragrant. Add in your pepper flakes and salt, then pour in your stock. Stir to combine, then bring to a boil. Once boiling, reduce to a simmer and allow to cook for 15 minutes, stirring every 5 minutes or so.
- Once ready, use a food processor or immersion blender to puree your soup. Once smooth (or as smooth as you like), stir in the reserved ⅔ cup of corn kernels. Taste and adjust seasonings as necessary. This soup will keep well in the refrigerator for up to 5 days or frozen for up to 2 months.