Recipe for July 18th, 2010
This is a delightful way to enjoy the bounty of summer corn. Of course, you can use yellow if you prefer. Taking the extra step of making the Corn Broth is well worth the effort!
5 ears sweet white/yellow corn*, shucked 2 cloves garlic*, minced
½ cup (or more if needed) milk 1 large potato*, peeled and chopped
1 tablespoon unsalted butter 4-5 cups Corn Broth or chicken broth
1 tablespoon olive oil 1 teaspoon salt, plus more to taste
1 large yellow onion, trimmings reserved ½ teaspoon (or more) ground black pepper
2 celery stalks, chopped, trimmings reserved 16 fresh basil leaves*, cut into thin strips, stems reserved
Place the stripped corncobs in a large saucepan with 1 bay leaf, the trimmings from the onion (or an additional onion) and celery, and the stems from the basil. Cover with 4 quarts of cool water and bring to a low boil over medium-high heat. Reduce the heat to low and simmer for 45 minutes to 1 hour. Strain the broth into a large bowl and discard the solids. Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
From Fresh Every Day More Great Recipes from Foster’s Market by Sara Foster