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HomeHealthy FoodCandy Corn Soup - Iowa Lady Eats

Candy Corn Soup – Iowa Lady Eats


Candy Corn Soup is brothy, buttery, and the proper method to get pleasure from summer time’s freshest candy corn! Or, freeze to get pleasure from within the colder months.

overhead photo of a bowl of sweet corn soup

In the case of candy corn, us Iowans are virtually strolling, speaking memes on the topic. Go to a grocery retailer within the summertime and you may have a dialog with anybody inside in regards to the native grower with out even saying their title — together with the truth that they have been three weeks late to reap.

Me, pointing to the mountain of candy corn on the grocery retailer then turning to the produce man: “Is that this?”

Produce man: “Yep, simply obtained it in! He was late getting it out of the fields this yr.”

Me: “Mmm, mm-hmm. I heard. Whelp, higher late than by no means!”

Produce man: “Isn’t that the reality!”

Me:   🙂

Produce man:   🙂

Healthy Cheeseburger Soup

What can I say, we take our contemporary summer time corn severely and attempt to get pleasure from these candy and snappy ears each which means potential for the few quick weeks post-harvest. Grilled. Sauted. Simmered. Uncooked. Paired with bacon and bourbon. (Click on right here for all my candy corn recipes!)

My new favourite method to get pleasure from contemporary summer time candy corn? Candy Corn Soup! This brothy, buttery soup is BEYOND scrumptious, contemporary, and lightweight. Pair with a aspect salad for a breezy, late-summer dinner, or freeze to get pleasure from within the useless of winter with a hunk of (gluten free) bread. I like how snappy and crispy the candy corn is!

sweet corn soup with fresh herbs in a bowl

Candy Corn Soup

Candy Corn Soup is contemporary candy corn kernels sliced from the cob then simmered in broth flavored with garlic, Italian seasoning, and greens together with carrots and caramelized leeks.

Translation: it’s IRRESISTIBLE! The mix of crispy candy corn, tender greens, and wealthy broth is two-bowl-worthy. I’ve a creamy candy corn soup recipe on IGE, however I like how brothy and nourishing this soup recipe is – no cream nor blender wanted.

This recipe has one foot in the summertime, and the opposite in fall. My recommendation is to make it as usually as potential over the following a number of weeks, or freeze contemporary candy corn to make this anytime you need when the temperatures dip.

Candy Corn Soup Substances

  • Candy Corn. Iowa candy corn, please, if you will discover it in your space. I could also be biased, but it surely actually is one of the best within the nation! Right here’s the greatest method to shuck it. You should use frozen candy corn however contemporary (or frozen from contemporary) is greatest on this soup in case you can swing it.
  • Butter. Be happy to make use of vegan butter if wanted.
  • Leeks. In case you’ve by no means cooked with leeks earlier than, you’re in for a deal with. We caramelize them on this recipe till they’re golden brown, sticky, and barely candy. Solely 3/4 of them ever make it to the ultimate soup as a result of I eat so many straight out of the pot!
  • Carrots. I exploit shredded carrots to chop down on prep time, however thinly sliced child or common carrots are high quality to make use of.
  • Pepper and Do-it-yourself Seasoned Salt. Swapping common salt for my do-it-yourself seasoned salt actually makes a distinction taste-wise within the ultimate product. All you want are 4 on a regular basis elements.
  • Garlic. Candy corn and contemporary garlic go collectively like candy corn and butter — which is why I included plenty of each on this recipe!
  • Hen Inventory. Since this straightforward soup recipe cooks so rapidly, I like to make use of rooster inventory vs broth for optimum taste. Be happy to make use of vegetable inventory to make this a vegetarian soup (use vegan butter to make it utterly vegan.)
  • Italian Seasoning. A touch of Italian seasoning provides plenty of herby taste to the Candy Corn Soup.
  • Lemon Juice. A drizzle of contemporary lemon juice on the finish brightens the flavour of the soup. I’ve used lime juice in a pinch and actually favored that too.
  • Toppers: I like garnishing every bowl of Candy Corn Soup recipe with chopped contemporary herbs like basil or chives, and even thinly sliced inexperienced onions. They’re the proper of entirety!

fresh ears of sweet corn in the husk

Freezing Directions

In case you’re something like me then soup season lasts 12 months a yr whatever the outdoors temperature. In case you consider that soup is to be savored solely when the temperatures dip, the excellent news is that Candy Corn Soup freezes superbly. Merely cool the soup then switch it into Souper Cubes or freezer-safe Ziplock baggage, chill utterly within the fridge, after which switch to the freezer.

Thaw within the fridge 24 hours earlier than consuming, after which reheat in a pot on the range or microwave earlier than dishing up and serving.

Whose able to dig in to this pot of lusciousness?!

sweet corn soup in a pot with a serving spoon

Find out how to Make Candy Corn Soup

Step 1: Prep the Leeks

Leeks are like a cross between an onion and garlic, and caramelize equally to an onion, however are extra delicate which I like for a soup recipe.

fresh leeks on a cutting board

Select a few leeks which might be medium in measurement – right here’s my hand for reference!

fresh leeks on a cutting board

For the Candy Corn Soup, we make the most of solely the white and lightweight inexperienced elements of the leeks, so slice off the basis and darkish inexperienced ends.

trimmed leeks on a cutting board

Leeks are infamous for being muddy/soiled/sandy, so peel off the outer layer in case you see a bunch of grime. We’ll clear them up right here in a second, however I prefer to do away with the outer layer if the leek is tremendous muddy.

muddy leeks on a cutting board

Subsequent, slice every half in half lengthwise, after which every half lengthwise into quarters.

trimmed leeks on a cutting board

Final step is to thinly slice every quarter.

sliced fresh leeks on a cutting board

Add the thinly sliced leeks to a bowl of water then swish them round to launch any grime/sand. Let the leeks sit within the water for a couple of minutes to let the grime float to the underside of the bowl then use your fingers to scoop the leeks floating on high right into a colander.

Leek prep = executed!

sliced leeks in a bowl of water

Step 2: Caramelize the Leeks

Soften butter in a Dutch oven or soup pot over medium warmth then add the cleaned and drained leeks and stir to coat them in butter. Season with do-it-yourself seasoned salt and pepper then saute for five minutes.

sliced leeks sauting in butter in a dutch oven

Subsequent add shredded carrots then saute till the carrots are tender and the leeks are caramelized, 10 minutes.

Add plenty of minced contemporary garlic, plus a pinch of dried purple chili pepper flakes, then saute till the garlic is extraordinarily aromatic, 1 minute.

sliced leeks and carrots sauting in butter in a dutch oven

Step 3: Slice the Corn Kernels from the Cob

Whereas the leeks are caramelizing, slice contemporary candy corn kernels from the cob utilizing a pointy knife.

Take it from me, your pleasant Iowa meals blogger, to advise you on one of the best, most secure, most mess-free method to slice candy corn kernels from the corn cob. Observe this straightforward tutorial!

Step 4: Simmer the Candy Corn

Add rooster inventory and Italian seasoning to the pot then deliver to a boil. Subsequent add the candy corn kernels, flip the warmth right down to medium, and simmer till the corn is crisp tender – 5-7 minutes. I like it to nonetheless have a handy guide a rough, crispy chunk.

sweet corn soup in a dutch oven

Step 5: Season and Serve

Final step is to season the soup with a drizzle of contemporary lemon juice to brighten every chunk then style and add extra seasoned salt and freshly cracked black pepper if essential. Scoop into bowls then garnish with contemporary herbs like chives or basil, or a mound of crispy inexperienced onions. If you wish to pump up the protein, you might add shredded rooster, however I actually love every chunk in its easy, gloriously glory!

Nevertheless you serve it, I hope you like and savor every contemporary and scrumptious chunk of this Candy Corn Soup. Take pleasure in!

sweet corn soup with fresh herbs in a bowl

Extra Summery Soup Recipes

Description

Candy Corn Soup is brothy, buttery, and the proper method to get pleasure from summer time’s freshest candy corn! Or, freeze to get pleasure from within the colder months.

Substances

  • 4 Tablespoons butter or vegan butter
  • 1 giant or 2 medium-sized leeks, white and lightweight inexperienced elements solely, thinly sliced (3 cups, see notes)
  • 1 cup shredded or thinly sliced carrots
  • do-it-yourself seasoned salt and pepper (see notes)
  • 4 cloves garlic, pressed or minced
  • pinch purple chili pepper flakes, non-obligatory
  • 4 cups rooster inventory
  • 1 scant teaspoon Italian seasoning
  • 3 cups candy corn kernels sliced from the cob (~4 ears candy corn)
  • 1 – 2 teaspoons contemporary lemon juice
  • Garnish: chopped contemporary chives, chopped contemporary basil, sliced inexperienced onions

Instructions

  1. Soften butter in a 4 – 5 quart Dutch Oven over medium warmth. Add leeks, season with seasoned salt and pepper, then saute till softened, 5 minutes. Add carrots then saute till carrots are tender and leeks are caramelized, stirring usually, 10 extra minutes. Add garlic and purple chili pepper flakes (if utilizing) then saute till garlic may be very aromatic, 1 minute.
  2. Add a giant glug of rooster inventory then use a spatula to scrape up the brown bits on the underside of the pot. Add remaining inventory and Italian seasoning then flip warmth as much as excessive to deliver the soup to a boil. Add candy corn kernels then flip warmth again right down to medium and simmer till corn is crisp-tender, 5-7 minutes. Add contemporary lemon juice to style — soup shouldn’t style lemony, simply brightened — plus extra seasoned salt and pepper if desired. Scoop into bowls then serve with contemporary herbs and/or inexperienced onions.

Notes

  • Leeks may be very muddy/soiled so, after slicing off and discarding the basis and darkish inexperienced finish, slice the leek in half lengthwise, after which in half once more to create lengthy, skinny quarters. Thinly slice every quarter then add the sliced leeks to a big bowl of water. Swish the leeks round within the water then let sit for five minutes to let the grime sink to the underside of the bowl. Scoop the leeks out from the highest of the bowl along with your fingers then right into a colander and drain effectively.
  • Click on right here for my do-it-yourself seasoned salt recipe >

This recipe is courtesy of Iowa Lady Eats, http://iowagirleats.com.

fresh sweet corn soup

Pictures by Ashley McLaughlin

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