Summertime Corn Soup

Corn on the cob is a traditional American food. Consumed by Native Americans and known as maize, it has become synonymous with the backyard barbecue. Corn is native to Western Hemisphere and is thought to have originated in Mexico and Central America. It has been around for at least 7,000 years. It tastes best when eaten during the months of July and August in the Northeastern part of the United States but corn grown in Florida can be found in the supermarkets during the late spring months.

Corn is a good source of many nutrients and is especially healthy for the heart because of the significant amounts of folate that it contains. Eating folate helps reduce the risks of heart attacks as well as lowering the incidents of cancer colon. In addition, it also has thiamin (vitamin B1), pantothenic acid (vitamin B5), dietary fiber, vitamin C, phosphorus and manganese. Although a very healthy food, corn contains between 120-160 calories in one ear.

Corn is very versatile. It can be steamed, boiled, sautéed and made into a myriad of recipes. Americans enjoy their corn in a variety of dishes such as cornbread or johnny cakes, corn pudding, creamed corn, succotash and corn chowder to name a few.

Today I’ve made a delicious corn soup that is thick and creamy and totally vegan.

Ingredients
2 Tablespoons olive oil
1 medium red onion, chopped
1 clove garlic, minced
6 ears of corn, shucked and kernels cut from the cobs
1 cup chopped peeled potato
6 cups water
Sea salt
Black pepper
1 cup chopped fresh dill
Chives or Scallions

Preparation
Heat oil in a large heavy pot over medium heat. Add onion and cook for about 5 minutes. Add minced garlic. Add corn kernels, reserved cobs, potato, and water. Season with salt and pepper. Increase heat to high and bring soup to a boil. Reduce heat to simmer, cover with lid slightly ajar, and cook until the vegetables are very soft, about 45 minutes.
Discard corn cobs; let soup cool slightly. Puree soup with a immersion blender until very smooth. If you wish you can strain the soup. Add a cup of minced fresh dill. Heat and mix together. Top with either chopped chives or scallions.