Sunday, October 30, 2011


In determining what kind of soup to make, I thought about some kind of corn chowder as there were four cobs of corn in the fridge that needed to be eaten.  I found this recipe in Mark Bittman's cookbook "The Food that Matters Cookbook".  I have written in previous posts about Mark Bittman and the wonderful way he cooks and how he keeps the ingredients simple.  Mark Bittman has his own website which includes an expansive number of recipes.  I made a few changes to his original recipe.  I used all of the 6 cups of cooking water in the soup.  Adding the cooking water from cooking the cobs of corn and sweet potato adds to the flavour of the soup.  I used regular milk and not cream or half and half.  Instead of garnishing the bowl with dill or parsley, I added frozen dill to the soup after the burner was turned off and I was going to ladle the soup into bowls.  I freeze fresh dill in small freezer bags during the summer and find it very handy to add to soups and other recipes during the non dill growing season.  This is a great soup and I plan to make it again.



4 ears of fresh corn
6 cups of water
1 large sweet potato, peeled and sliced
3 tbsp oil
1 large onion, chopped
1 clove garlic, minced or finely chopped
¼ cup cornmeal
½ cup half and half, cream or milk
salt and pepper to taste
fresh dill or parsley for garnish


In a large pot, place the corn cobs and 6 cups of water and bring to a boil.  Over medium heat cook for 5 to 7 minutes and add the sweet potato.  Cook for another 10 minutes and turn the heat off.  Remove the corn cobs and cut the kernels off of the cobs.   Chop the sweet potato slices into small pieces.  Set aside.  Reserve the cooking water.

Add the oil to a large pot or Dutch oven and heat over medium heat.  When hot, add the onions and garlic.  Sauté until soft.  Turn the heat down to low and add the cornmeal and some pepper.  Cook and stir constantly with a wooden spoon until the mixture turns golden brown - 3 to 4 minutes.  If the cornmeal and onions are sticking to the bottom of the pot, add some of the reserved cooking water to the pot.  Add the cream or milk and the reserved cooking water (5 cups) from cooking the corn and turn the heat up to medium.  Stir or whisk until the cornmeal is dissolved and the soup starts to thicken, about 2 minutes.  Add the corn kernels and sweet potato and bring to a boil.  Lower the heat to a simmer and cook until the corn and sweet potato are tender and the soup has thickened.  If you need to thin the soup, add the remaining cup of the reserved cooking water.   Cook for about 10 to 15 minutes.  Add salt and pepper to taste.  Garnish the bowl of soup with chopped dill or parsley.  Serves 4 -5.

Adapted from Mark Bittman”s “The Food Matters Cookbook”.

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