Spiced Corn Soup W/Corn Husk Stock Recipe

Name: Spiced Corn Soup W/Corn Husk Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CORN STOCK; Corn husks, silks and and the de-kerneled cobs from 1 lb ears of corn; 1 tablespoon Himalayan sea salt; 8 cups water; CHOWDER; 3 tablespoons extra virgin olive oil; 1 lb fresh corn - kernels scraped from cob; 1 large potato, peeled and diced; 1 cup diced sweet onion; 1 cup diced carrots; 1 cup diced celery; 1 cup diced sweet bell pepper - use either red, orange, yellow or a mixture; 1 large jalapeno - seeds are optional; 2 large garlic cloves, smashed and chopped; 2 cups fresh spinach; 1-1/2 teaspoon Himalayan sea salt; 2 teaspoons fennel seed; 1/8 teaspoon fennel pollen (a pinch); 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon dry oregano; 1/4 teaspoon red pepper flakes; 1/2 teaspoon ground lemon pepper; 6-7 cups corn husk stock recipe above (or vegetable stock); OPTIONAL (non vegan version) - Cream on hand to lightly top the soup

Servings: persons

CORN STOCK
Corn husks, silks and and the de-kerneled cobs from 1 lb ears of corn
1 tablespoon Himalayan sea salt
8 cups water
CHOWDER
3 tablespoons extra virgin olive oil
1 lb fresh corn - kernels scraped from cob
1 large potato, peeled and diced
1 cup diced sweet onion
1 cup diced carrots
1 cup diced celery
1 cup diced sweet bell pepper - use either red, orange, yellow or a mixture
1 large jalapeno - seeds are optional
2 large garlic cloves, smashed and chopped
2 cups fresh spinach
1-1/2 teaspoon Himalayan sea salt
2 teaspoons fennel seed
1/8 teaspoon fennel pollen (a pinch)
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dry oregano
1/4 teaspoon red pepper flakes
1/2 teaspoon ground lemon pepper
6-7 cups corn husk stock recipe above (or vegetable stock)
OPTIONAL (non vegan version) - Cream on hand to lightly top the soup

1
Place ingredients in a stock pot and bring it to a boil, simmer for 45 minutes. When done strain the stock and set aside until needed.
2
Heat olive oil in a large heavy bottom soup pot.
3
Saute the corn, potato, onions, carrots, celery, peppers, garlic and spinach over medium heat until soft...about 20 minutes.
4
Add the spices, stir to mix well and cook 5 minutes longer.
5
Add stock, mix well, and reduce heat to low and simmer, partially covered for 45 minutes to an hour.
6
Serve hot. OPTIONAL (non vegan version) - topped with 1 or 2 tablespoons cream.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: CORN STOCK, Corn husks, silks and and the de-kerneled cobs from 1 lb ears of corn, 1 tablespoon Himalayan sea salt, 8 cups water, and more.

Yes, Spiced Corn Soup W/Corn Husk Stock falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spiced Corn Soup W/Corn Husk Stock

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