Skip to content Skip to sidebar Skip to footer
Home / corn / ojibwe / recipe / soup

Ojibwe Corn Soup Recipe

Post a Comment
Table of Contents [Show]

Fresh Corn Soup David Lebovitz
Fresh Corn Soup David Lebovitz from www.davidlebovitz.com

Description

Ojibwe Corn Soup is a traditional Native American dish that originated from the Ojibwe tribe. It is a hearty and flavorful meal that is perfect for cold winter days. This soup has a creamy texture and is made with corn, potatoes, and other vegetables. It is a perfect dish for those who are looking for a healthy and delicious meal.

Prep Time

The prep time for this recipe is around 20 minutes.

Cook Time

The cook time for this recipe is around 40 minutes.

Ingredients

  • 4 cups fresh or frozen corn kernels
  • 2 cups diced potatoes
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 6 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon
  • Blender (optional)

Method

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onions, garlic, carrots, and celery, and cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
  3. Add the corn, potatoes, chicken or vegetable broth, salt, and pepper to the pot, and stir to combine.
  4. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the potatoes are tender.
  5. Remove the pot from the heat, and let it cool for a few minutes.
  6. Using an immersion blender or a regular blender, puree the soup until it is smooth and creamy.
  7. Return the soup to the pot, and stir in the heavy cream.
  8. Heat the soup over medium heat until it is heated through, stirring occasionally.
  9. Taste the soup and adjust the seasoning as needed.
  10. Serve the soup hot, garnished with chopped fresh herbs or croutons, if desired.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat it up in a pot over low heat, stirring occasionally.

Nutrition Info

  • Calories: 320
  • Protein: 10g
  • Fat: 15g
  • Carbohydrates: 40g
  • Fiber: 5g

Recipes FAQ

Can I use frozen corn instead of fresh corn?

Yes, you can use frozen corn instead of fresh corn in this recipe. Just make sure to thaw the corn before using it.

Can I use milk instead of heavy cream?

Yes, you can use milk instead of heavy cream, but the soup will not be as creamy.

Can I use vegetable broth instead of chicken broth?

Yes, you can use vegetable broth instead of chicken broth to make this recipe vegetarian.

Recipe Tips

  • If you don't have an immersion blender or regular blender, you can use a potato masher to puree the soup.
  • If you want to make this recipe vegan, you can use coconut milk instead of heavy cream.
  • You can add other vegetables to this soup, such as bell peppers or zucchini.
  • If you want to make this soup spicy, you can add some red pepper flakes or hot sauce.

Post a Comment for "Ojibwe Corn Soup Recipe"