by lapadia
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Husks, Silks and De-Kerneled cobs from 1 lb ears of corn Ask a question about this ingredient
1 jalapeno with seeds (optional) Ask a question about this ingredient
1 tablespoon Himalayan sea salt Ask a question about this ingredient
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.
Ask a question about this step3 tablespoons olive oil Ask a question about this ingredient
1 lb fresh corn kernels scraped from the cob Ask a question about this ingredient
1 large potato, peeled and diced Ask a question about this ingredient
1 cup diced sweet onion Ask a question about this ingredient
1 cup diced carrots Ask a question about this ingredient
1 cup diced celery Ask a question about this ingredient
1 small red bell pepper, finely diced Ask a question about this ingredient
2 cups fresh spinach - optional Ask a question about this ingredient
1-1/2 teaspoon Himalayan sea salt Ask a question about this ingredient
1/2 teaspoon fennel seeds Ask a question about this ingredient
1 teaspoon ground cumin Ask a question about this ingredient
1 teaspoon dry oregano Ask a question about this ingredient
1/4 teaspoon red pepper flakes Ask a question about this ingredient
1/4 teaspoon ground lemon pepper Ask a question about this ingredient
6-7 cups corn husk stock (use chicken if you don’t have the stock) Ask a question about this ingredient
2 cups cream (see note below) Ask a question about this ingredient
Heat olive oil in a large heavy bottom soup pot.
Ask a question about this stepSauté the corn, onions, carrots, celery, pepper and spinach (optional) over medium heat until soft…about 20 minutes.
Ask a question about this stepAdd the spices, stir to mix well and cook 5 minutes longer.
Ask a question about this stepAdd stock, mix well, and reduce heat to low and simmer, partially covered for 45 minutes to an hour.
Ask a question about this stepStir in the cream and cook 5 minutes more. Serve hot.
Ask a question about this stepNote: I don’t always add cream to the simmering soup; instead, I add a tablespoon or two to my bowl right before serving.
Ask a question about this step
I love the tweaks that make this recipe so appealing, more than a basic corn chowder. We may be able to get some end of season corn for this one.