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This is a modified recipe from my Aunt’s kitchen. She has made this soup for years, and it has become one of our family’s favorite summer soups. I chose to use fresh corn from the cob, but you can also use frozen corn, or canned corn. I also used the big fat Hebrew National hotdogs, but you can use a smoked beef, or turkey sausage, or choose a Vegan substitute, or eliminate the “meat” altogether, and add an extra teaspoon of smoked paprika. I also used cans of cream style corn, which did not contain any form of milk, so it can easily be prepared as a healthy Vegan soup. I usually serve the soup with some warm crusty french bread, or cornbread if I have time, and a simple summer salad with watermelon, or strawberries, and slivered almonds. This soup pairs well with beer, or a slightly sweet white wine-I usually choose Moscato. Bon Apetit!
INGREDIENTS:
- 1 stick margarine
- 2 Onions-chopped
- 5-6 Potatoes-peeled and cubed
- 3 cans Cream style Corn
- 4 ears corn-kernels removed, 2 cans corn, or 1 small bag of frozen corn
- (1 can evaporated milk or 1 cup half and half (optional)
- 4-5 cups water mixed with 4-5 T. chicken consommé powder -I use osem which is vegan, and doesn’t contain any real chicken-you can use vegetable instead if you like.
- 1 package Hebrew National Kosher Hot Dogs-chopped
- Freshly ground pepper and salt to taste
- 1 t. smoked paprika
- 1 t. thyme (I used fresh)
In a large soup pot, add margarine and onions and potatoes. Cook over medium heat, till onions are translucent and potatoes are softened, but still crunchy.
Add chopped hot dogs, and cook for a few more minutes. Add all other ingredients saving half and half aside, or if using evaporated milk, you may add it now as well.
Cook for 45 minutes on low heat-stirring often (potatoes can stick to the bottom of the pot). Add half and half shortly before you serve the soup-mixing in thoroughly.