Chicken Corn Soup

Most people in Lancaster County, PA do not need a recipe for Chicken Corn Soup, but I'm not one of them!  I don't recall my mother making this soup, and didn't know the secret to great flavor.  In fact, when I went to search for a basic recipe, only one of my cookbooks even included a recipe.  Of course, everyone has their own cherished way to make this comforting soup, and this now is mine.  

Source:  Adapted from Mennonite Country-Style Recipes

Cook together until tender, about 20 minutes:

1 qt. corn stock* or chicken stock

3 medium potatoes, diced**

1 small onion, chopped

1/2 stem celery, chopped (or a sprinkle of celery seed)

Add and heat to a good rolling boil:

1 to 1 1/2 c. chopped cooked chicken

2 c. corn

1/2 t. poultry seasoning

1 clove garlic, minced and sauteed in olive oil until fragrant

1 1/4 t. salt

1 T. chopped fresh parsley

additional sea salt and pepper to taste

Yield:  6-8 servings

* The corn stock is perfect for this and gives fabulous flavor!!

**You may substitute 2 c. noodles for the potatoes, but I liked using potatoes to keep the dish local/in-season, not to mention nutritious.

Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil

This is a fun twist on pizza.  The corn, Parmesan and garlic puree gives it great flavor!

Source:  Martha Stewart Living magazine, August 2012

15 oz. store-bought pizza dough

1 1/3 c. corn kernels (from 2 ears)

1/2 oz. Parmesan cheese, grated (1/4 c.)

1 medium garlic clove, minced (3/4 t.)

4 T. extra-virgin olive oil, divided

coarse sea salt

2 small tomatoes (5-6 oz. total), thinly sliced (7-9 slices)

4-6 oz. mozzarella, thinly sliced

1/2 c. fresh basil leaves

Let dough sit at room temperature (in package) 4 hours.

Puree corn, Parmesan, garlic, 2 T. oil, and 1/2 t. salt in food processor until smooth with small chunks.

Spread remaining oil on a baking sheet or pizza pan.  Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil.  Let rest 1 hour, then restretch.

Preheat grill to medium.  Season dough with salt, and transfer to grill, making sure to keep dough flat and even.  Cover grill, and cook until dough is just charred on bottom, 5-6 minutes, checking frequently.

Flip dough.  Spread corn mixture on dough, and top with tomato slices.  Season with salt, and top with mozzarella.  Cover and grill, and cook until toppings are warmed through and mozzarella has melted, 5-6 minutes.  Top with basil and serve.

Serves 6.

Note - Instead of using the grill, I simply baked it in the oven.

Corn Cob Stock

I discovered Corn Cob Stock as a result of being distressed about how much money I had shelled out for organic corn for freezing ($6.00 a dozen!) and how little corn ended up in my freezer.  Then, I remembered I had read an article earlier in the summer in Martha Stewart Living magazine about making stock from corn cobs.  Suddenly $24.00 for 4 dozen ears of corn plus nine quarts of home-made stock didn't feel so scandalous, especially stock that tastes heavenly!

I did have to think - if I had only spent $2.00 a dozen for the corn, I wouldn't have valued it enough to seek out another use for the cobs.  It was a great reminder of how important it is to revere the food God creates and provides for us.

(I searched on line and found a number of recipes for stock.  This recipe is adapted from

 christinecooks.blogspot.com.)

8 corn cobs, kernels removed

1 large onion, peeled and coarsely chopped
2 carrots, pared and coarsely chopped (optional)

6-8 fresh thyme sprigs

2 bay leaves

8 whole peppercorns

water to cover cobs, approximately 4 qts.

2 T. sea salt, or to taste

Place cobs in a large stock pot with the onions, thyme, bay leaves and peppercorns.  Cover with water and bring to a gentle boil. 

As soon as water boils, lower the heat, add sea salt and simmer for about 40 minutes.  (This is a delicate stock and should not be simmered for a long period of time.)

Strain the stock into another large pot.  Add additional salt to taste, if necessary.  Freeze or pressure can for later use.

(Note:  Since discovering this recipe, I've been throwing any leftover corn cobs in a ziplock freezer bag and stowing them in the freezer in case I want to make some more stock at a later date.)

Broccoli Chowder with Corn and Bacon

Even without the bacon, this recipe is still yummy!!

Source:  Everyday Food magazine, Sept. 2008

4 slices bacon, cut into 1" pieces

1 medium onion, chopped

1/4 c. all-purpose flour

2 cans (14.5 oz. each) chicken broth

1 large baking potato, peeled and diced

1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

1 package (10 oz.) frozen corn kernels

1/2 t. dried thyme

1 c. whole milk

coarse salt and ground pepper

In a large pot, cook bacon over medium-low heat, stirring occasionally, until crisp, 8-10 minutes.  Using a slotted spoon, transfer to a paper-towel-lined plate.  Increase heat to medium.  Cook onion, stirring until it begins to soften, 6-8 minutes.

Add flour; cook, stirring constantly, 30 seconds.  Add broth and potato; bring to a boil.  Reduce heat to a simmer; cook until potato is tender, about 10 minutes.  Add broccoli, corn, thyme and milk; cook until broccoli is crisp-tender, 8-10 minutes.  Season with salt and pepper.  Serve topped with bacon.

Pumpkin Black Bean Bake

Since I didn't have any fresh jalapeno peppers, cherry tomatoes or cilantro on hand from the garden, I decided not to make the Jalapeno-Olive Relish to go along with the recipe this time.  I'll keep it in mind for early next fall!

Source:  adapted from bhg.com

1 lb. ground beef

2 c. 1/2 " pieces of peeled pumpkin or winter squash

1 medium onion, coarsely chopped

1 15-oz. can black beans, rinsed and drained

1 c. frozen whole kernel corn

1 4-oz. can diced green chiles

1 t. sea salt (or more, to taste)

1 8-1/2-oz. pkg. corn muffin mix

1 egg, lightly beaten

1/3 c. milk

1/3 c. pumpkin puree, or canned pumpkin

Jalapeno-Olive Relish (optional, see recipe below)

Preheat oven to 400 deg.  In a large skillet, cook ground beef, pumpkin and onion over medium heat until meat is browned and onion tender, breaking up ground beef with spoon; drain fat if necessary.  Stir in black bean, corn, chiles and salt.  Transfer mixture to a 2-1/2 qt. baking dish.

In a medium bowl, stir together corn muffin mix, egg, milk and pumpkin puree until just combined.  Spoon over beef mixture.

Bake 20 minutes or until toothpick inserted into cornbread topping comes out clean.  Serve with Jalapeno-Olive Relish, if desired.

Jalapeno-Olive Relish

1/4 c. halved pitted green olives

1-2 jalapeno peppers, sliced

6 cherry tomatoes, quartered

1-2 T. snipped fresh cilantro

In a small bowl, combine above ingredients.


Serves 6.

Cajun Pork with Spicy Beans

I waited all summer for the red peppers to ripen so I could make this recipe - it was worth the wait!  Feel free to substitute chicken for the pork. 

Source:  adapted from foodnetwork.com

2 t. Cajun spice mix (see recipe below)

4 boneless pork chops (about 1-1/4 lbs.)

1 T. olive oil

1 red onion, chopped

1 can (19 oz.) black beans, drained (do not rinse)

1 can (8 oz.) corn, drained

2 T. barbeque sauce

Sprinkle 1 t. spice mix on both sides of chops.  Heat oil in nonstick skillet over medium heat.  Add chops; cook 3 minutes.  Turn over.  Add onion and pepper around meat; cover and cook 7 minutes or until pork is almost cooked in center.

Stir in remaining 1 t. spice mixture; cook 1 minute.  Add black beans, corn and barbecue sauce; simmer 2-3 min. or until heated through.  Serve with brown rice or mashed potatoes.

Cajun Spice Mix

source:  adapted from allrecipes.com

2 t. sea salt

2 t. garlic powder

2-1/2 t. paprika

1 t. ground black pepper

1 t. onion powder

1 t. cayenne pepper

1-1/4 t. dried oregano

1-1/4 t. dried thyme

1/2 t. red pepper flakes (optional)

Mix together; store in airtight container.

Corn & Black Bean Salad

Too simple!

Lettuce or Swiss Chard, torn

Green onion, sliced

Canned or frozen corn

Canned, seasoned black beans

Cilantro, chopped

Tortilla chips, crumbled (optional)

Dressing:

Salsa

Cilantro, Tomato, Corn & Black Bean Salad

Source: adapted from recipe in Darrenkamp's sales flyer

3 ears fresh corn, cooked and sliced off cobs (or equivalent amount of frozen corn)

2 Roma tomatoes, chopped

1/2 small red onion, finely chopped

2 cloves garlic, minced

1/2 bunch fresh cilantro, chopped

1 can seasoned black beans, drained

red or green bell pepper, chopped (optional)

salt and freshly ground black pepper, to taste

Mix above ingredients and servc!

Santa Fe Chicken Chili

Adapted from Gooseberry Patch Family Favorites Cookbook

This is a great soup recipe… It makes a big batch, so you may want to halve it. It freezes well.

2 lbs. chicken breasts, cubed
4 garlic cloves, minced
4 large onions, chopped
4 medium sweet peppers, diced*
¼ c. olive oil
3 T. chili powder
2 t. ground cumin
¼ t. cayenne pepper
1 (28-oz.) can tomatoes, diced
1 (14½- oz.) can chicken broth
1 (15½-oz.) can kidney beans, rinsed and drained
1 (12-oz.) jar salsa**
1 (10-oz.) pkg. frozen corn
½ t. salt
½ t. pepper

Sauté chicken, garlic, onions and peppers in olive oil. Add remaining ingredients and simmer one hour.

* Be sure to use sweet peppers (Cubanelle); they are the secret; bell peppers just don’t give the same flavor.
** Use mild salsa unless you don’t mind your nose running!

Yield: 10 servings (4 qts.)