Wolff’s Apple House’s marketing consultant, Rachel VanDuzer, recently shared a Spicy Fresh Corn Soup recipe with her family and had the new puppy in her parents’ home revved up vocally for it as well, with a humorous story tied into the comical kitchen moments.
Her corn soup involves a fiery jalapeño pepper.
“I dropped the jalapeño on the floor, and my parents’ seven-month-old Jack Russell Terrier puppy, Rosie, ran off with it,” VanDuzer explains. “She’s in a stage of running off with everything from flip flops to food scraps.”
Instead of trying to chase the puppy to get the pepper from her mouth, she let Rosie learn a lesson.
“I just watched and waited until she met the jalapeño,” she notes. “After naughtily chewing on the pepper, she suddenly licked her lips, jumped up and began barking at it, still trying to conquer this food that was biting her back.”
Needless to say, the family enjoyed some laughter at the fur kid’s expense, but her tongue eventually recovered. Plus, Rosie may now be somewhat less of a pepper thief.
But back to the soup—Wolff’s Apple House has white and bicolor corn right now.
“It’s an easy meal to make with leftover corn on the cob,” VanDuzer says about the recipe. “I love finding ways to cook leftovers in a new way to change things up.”
VanDuzer offers ideas for other summer eats that could go well with this soup, too.
“Quesadillas would be excellent with chicken or black beans and Hillacres Pride cheddar cheese available at Wolff’s,” she adds. “A lemonade or limeade with sparkling water would be an excellent beverage pairing.”
And back to the corn—while some may think corn is a starch which carries few nutritional benefits, yellow corn is known for its lutein, a carotenoid that helps keep vision healthy, reducing the risk of macular degeneration.
Corn is also a source of natural manganese, a mineral that assists in the formation of bones, healthy thyroid functioning, proper absorption of calcium, levelized blood sugar regulation and the metabolizing of fats and carbohydrates.
When considering this fiery, bite-ready soup, VanDuzer has a tip for the smarts in thinking ahead.
“This recipe can easily be made with ingredients that are frozen ahead of time,” she says. “While cooking corn on the cob this summer, cut the kernels off of any extra ears of corn and freeze them. Jalapeño and onion can also be frozen and used when needed.”
This recipe yields 4 to 6 servings as a filling side.
- Kernels from 10 ears of bicolor or yellow corn
- 3 cups milk
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 vidalia onion, diced
- 1 jalapeño, stemmed and chopped
- Sea salt and freshly grated black pepper
- Cilantro, green onions and cheddar cheese for garnish
- Blend corn and milk in blender until smooth.
- In a large skillet, sauté the garlic, onion and jalapeño in olive oil until lightly brown.
- Transfer corn purée to a large pot and heat at medium heat, stirring constantly until it comes to a boil; add in other vegetables and reduce heat to low, allowing to simmer for 15 minutes.
- Add salt and pepper to taste, and garnish with cilantro sprigs, sliced green onion and cheddar cheese.