Candy Corn Soup is brothy, buttery, and the proper approach to get pleasure from summer time’s freshest candy corn! Or, freeze to get pleasure from within the colder months.
In terms 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 had 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: 🙂
What can I say, we take our recent summer time corn significantly and attempt to get pleasure from these candy and snappy ears each which approach attainable for the few brief 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 approach to get pleasure from recent summer time candy corn? Candy Corn Soup! This brothy, buttery soup is BEYOND scrumptious, recent, and light-weight. Pair with a facet 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 really like how snappy and crispy the candy corn is!
Candy Corn Soup
Candy Corn Soup is recent 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 mixture 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 really 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 typically as attainable over the following a number of weeks, or freeze recent candy corn to make this anytime you need when the temperatures dip.
Candy Corn Soup Components
- Candy Corn. Iowa candy corn, please, if you’ll find it in your space. I could also be biased, however it actually is one of the best within the nation! Right here’s the greatest approach to shuck it. You need to use frozen candy corn however recent (or frozen from recent) is greatest on this soup in case you can swing it.
- Butter. Be happy to make use of vegan butter if wanted.
- Leeks. If you happen to’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 effective to make use of.
- Pepper and Selfmade Seasoned Salt. Swapping common salt for my do-it-yourself seasoned salt actually makes a distinction taste-wise within the closing product. All you want are 4 on a regular basis elements.
- Garlic. Candy corn and recent garlic go collectively like candy corn and butter — which is why I included numerous each on this recipe!
- Rooster Inventory. Since this simple soup recipe cooks so shortly, 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 numerous herby taste to the Candy Corn Soup.
- Lemon Juice. A drizzle of recent lemon juice on the finish brightens the flavour of the soup. I’ve used lime juice in a pinch and actually preferred that too.
- Toppers: I really like garnishing every bowl of Candy Corn Soup recipe with chopped recent herbs like basil or chives, and even thinly sliced inexperienced onions. They’re the proper final touch!
Freezing Directions
If you happen to’re something like me then soup season lasts 12 months a yr whatever the exterior temperature. If you happen to 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 luggage, 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?!
The way 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.
Select a few leeks which are medium in measurement – right here’s my hand for reference!
For the Candy Corn Soup, we make the most of solely the white and light-weight inexperienced components of the leeks, so slice off the foundation and darkish inexperienced ends.
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 wish to do away with the outer layer if the leek is tremendous muddy.
Subsequent, slice every half in half lengthwise, after which every half lengthwise into quarters.
Final step is to thinly slice every quarter.
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 = achieved!
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.
Subsequent add shredded carrots then saute till the carrots are tender and the leeks are caramelized, 10 minutes.
Add numerous minced recent garlic, plus a pinch of dried pink chili pepper flakes, then saute till the garlic is extraordinarily aromatic, 1 minute.
Step 3: Slice the Corn Kernels from the Cob
Whereas the leeks are caramelizing, slice recent 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 approach to slice candy corn kernels from the corn cob. Observe this simple tutorial!
Step 4: Simmer the Candy Corn
Add rooster inventory and Italian seasoning to the pot then carry 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 adore it to nonetheless have a quick, crispy chew.
Step 5: Season and Serve
Final step is to season the soup with a drizzle of recent lemon juice to brighten every chew then style and add extra seasoned salt and freshly cracked black pepper if vital. Scoop into bowls then garnish with recent herbs like chives or basil, or a mound of crispy inexperienced onions. If you wish to pump up the protein, you can add shredded rooster, however I really love every chew in its easy, gloriously glory!
Nevertheless you serve it, I hope you’re keen on and savor every recent and scrumptious chew of this Candy Corn Soup. Get pleasure from!
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Description
Candy Corn Soup is brothy, buttery, and the proper approach to get pleasure from summer time’s freshest candy corn! Or, freeze to get pleasure from within the colder months.
Components
- 4 Tablespoons butter or vegan butter
- 1 giant or 2 medium-sized leeks, white and light-weight inexperienced components 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 pink chili pepper flakes, non-compulsory
- 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 recent lemon juice
- Garnish: chopped recent chives, chopped recent basil, sliced inexperienced onions
Instructions
- 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 typically, 10 extra minutes. Add garlic and pink chili pepper flakes (if utilizing) then saute till garlic may be very aromatic, 1 minute.
- 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 carry 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 recent 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 recent herbs and/or inexperienced onions.
Notes
- Leeks might be very muddy/soiled so, after slicing off and discarding the foundation 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 together with your fingers then right into a colander and drain properly.
- Click on right here for my do-it-yourself seasoned salt recipe >
This recipe is courtesy of Iowa Woman Eats, http://iowagirleats.com.
Pictures by Ashley McLaughlin
