Who has two thumbs and seems to get the most unfortunate colds midsummer? This
hot lukewarm mess, right here. Hi. Lately, I seem to breeze through winters with barely a sniffle, and when I do find myself lying in bed and confessing to the bottle of OJ I’m snuggling that I want to die, it just happens to be July.
The bright side of this particular bout of The Ickies was discovering that I may be psychic, as I made soup right before it hit me. Soup in July–I know. But: it’s corn. Quintessential summer food, from the farmers’ market. You don’t even have to get yourself sick to enjoy it, but if you do, add enough hot sauce to choke a (small to medium) black bear. It’ll make you feel alive again.
So, like I said: corn. Only three of these went into this soup; their friend waltzed right into a batch of waffles. I just like symmetry.
Like corn, succotash itself is an American staple. It’s a dish that consists primarily of corn and beans, and translates into a chowder very well.
Combined with potatoes, herbs and milk, corn becomes a chowder that makes a hearty and satisfying meal that is as rich as you would like it to be (this depends on how rich you go with the milk; as usual, I stayed on the light side with unsweetened almond milk).
We cook vegetables, add milk, season and enjoy–as chunky or smooth as you would like. Nothing but good stuff here.
Oh! And if you use almond milk like I did, this is vegan. I always forget to drop the v-bomb when I happen to make vegan things.
P.S. I’m feeling better. Odwalla Citrus C Monsters are essentially my lifesavers, but I think rebranding them as Citrus SEA MONSTERS would be kind of awesome, as evidenced by this doodle. (No, I don’t have friends; why do you ask?)
(adapted from Moosewood Cookbook)
1 1/2 cups dried baby Lima beans
1 tablespoon olive oil
3 ears corn, shucked and stripped from cob (about 3 cups of kernels)
1 medium yellow onion, chopped
3-4 cloves garlic, minced
3 stalks celery, chopped
1 medium potato (any kind–I used Yukon Gold), diced
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme, chopped
4 cups milk (I used unsweetened almond, which is creamy and delicious, but note that your soup won’t be quite as white as with traditional cow milk)
Salt and pepper to taste
Additional fresh herbs for topping, if desired
Cover the beans completely with water and soak for about 4 hours. Drain, then cook in a large pot with plenty of water for 40 or so minutes until tender. Drain and set aside.
Heat olive oil in the large pot over medium heat; add corn, onion, garlic, celery, potatoes and herbs. Saute, stirring occasionally, and cook until the vegetables are thoroughly cooked and the potatoes are tender, about 15-25 minutes depending on how large the chunks are and how hot your stove is.
Stir in the cooked lima beans and add the milk; season to taste with salt and pepper. Serve as is, or puree some of the soup in a blender or food processor. Top with additional herbs to serve, if desired. Serves 6-8.