I made corn for Alex and pureed it in the food mill, then used the remnants left in the mill to make soup for Marc and myself. You can substitute 1 1/2 cups of fresh, canned or thawed frozen corn kernels for the corn remnants. If you use whole kernels, pop them in the microwave for 5 to 10 minutes, until they’re soft. For a thicker texture when using whole kernels, puree half of the mixture in a blender before adding the milk, or add the milk and then use an immersion blender to achieve the desired texture. You may also want to simmer the soup for an extra 10 minutes to make the corn more tender. Add some crusty bread, or better yet, a grilled cheese sandwich, and you have a complete meal.
Easy Corn Chowder
4 slices of uncured bacon, diced
1/2 onion, minced
2 garlic cloves, minced
1 1/2 cups corn remnants
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups 1% milk
2 ounces of sweet potato puree (optional, thickens the soup slightly)
1. Heat a nonstick stockpot over medium-high heat and saute the bacon for 5 minutes. Drain the pot, leaving 1 tablespoon of bacon fat in the pot. Add the onions and garlic and saute for 5 minutes, or until the onions are very soft. (Note: As you might recall, I don’t like onions very much, so I grated them instead of mincing them, and sauteed them for 2 to 3 minutes.)
2. Add the corn remnants, thyme, salt and pepper, and cook for 2 minutes.
3. Add the milk and sweet potato puree. Simmer for 5 minutes and serve.