Farm Direct Coop Recipesor. . . what you can do with your share!

By Karen Yates, Melrose Depot Member

Adapted from “The Complete Book of Soups and Stews,” by Bernard Clayton Jr.

I never knew how much flavor was lurking inside a corn cob until I tried this recipe. Cutting the kernels off of a corn cob can be a bit tricky, so try this: leave the stem on the corn after you shuck it. Holding the cob by the stem end, place the other end against the bottom of a deep bowl. Use a small, sharp knife to slice the down the cob, rotating as you go. Then turn the knife over and use the flat side to scrape the bits of remaining corn kernels and “milk” into the bowl.

• 5 ears corn
• 1 onion, cut in half
• 1 bay leaf
• 1-2 tablespoons of butter or olive oil
• 1 clove of garlic, minced
• 3 medium or 2 large potatoes (red-skinned or Yukon Gold), cut into 1/2-inch pieces
• 1 16-ounce can tomatoes or 2 cups chopped fresh tomatoes
• 1/4 teaspoon baking soda
• 2 cups milk or light cream
• salt and pepper to taste
• chopped fresh parsley or green onions to garnish

1.  Cut the kernels off of the corn cobs. There should be about 3 cups.
2.  Break the corn cobs in half and place them in a large pot. Add 1 of the onion halves, bay leaf, and enough water to just cover the cobs. Boil for about 20 minutes, then strain the broth. Measure and add water, if needed, to make 3 cups.
3.  Chop the other half of the onion into small pieces (~1/4″). Puree ~2 cups of the corn in a food processor or blender (add a little water if needed to make a rough puree).
4.  Melt the butter in a 3-4 quart pot and add the chopped onion. Cook until softened, then stir in the garlic. Add the corn cob stock, potatoes, tomatoes, and baking soda. Bring to a simmer and cook until the potatoes are almost tender – about 10 minutes.
5.  Add the pureed and whole-kernel corn and simmer another 10 minutes. Add the milk and heat gently until steam rises from the surface – do not boil. Season to taste with salt and pepper and garnish with parsley or green onions.