Winter Corn Soup

I have been thinking a lot about our discussion about frozen foods versus fresh food.  In the interest of keeping an open mind, I decided to try a recipe which relied on a frozen ingredient and see how I felt about it.

I decided to make a mexican creamy corn soup inspired by a recipe I saw on Emeril.  I used a small bag of organic frozen corn.  First I rendered the fat of two tablespoons of panceta bits and removed them once crispy.  In that fat I saute’d half a white onion with 1/2 tbsp of cumin.  Then added the frozen corn and maybe 3 cups of chicken stock.  I brought it to a boil, then tore up a  flour tortilla and tossed it in.  I turned down the heat to a simmer for 7 minutes.  Then use hand blender to turn it into a thick creamy soup.  (added salt, pepper, tobasco sauce to taste).  I topped it off with garnishes of the reserved panceta crisps, green onions and avocado slivers I had left over from making guacamole.

I gotta say, it tasted damn good — even the next day as leftovers.  But was it cheaper?  I don’t think so.  The small bag of organic corn cost almost $4.  I can get an ear of corn for 50 cents when it’s in season.  I think I could have duplicated the recipe with 2 ears — 3 tops.  I guess you’re paying for the convenience of not having to process the corn yourself.

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Moral of the story?  This summer I should buy extra corn and freeze it for future use — and with no breastmilk in the freezer, I’ll actually have room!

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1 Comment

  1. Laura said,

    March 5, 2009 at 9:42 pm

    I freeze corn every year – super easy and WELL worth the bit of extra effort. Two or three dozen ears blanched, cut and frozen sees us through the dark days.


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