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Penny Pinching Epicure: The Soup Weather Cometh

Sunday, September 27, 2009

The Soup Weather Cometh

I don't believe that dishes should be tied to a particular season, but there is something about the weather turning crisp that makes me want to curl up on the couch with a bowl of steaming, fragrant soup (especially if it's a rainy day). This recipe is my version of a dairy-free corn chowder; the sweetness of the leeks and corn blend nicely and the curry adds a surprising little kick at the end.

My trick for a thick and richly textured soup: A can of creamed corn. Your friends will think you slaved over a hot stove all day. And really, is there any reason to enlighten them?

Corn Leek Soup


2 large or 4 small leeks, trimmed (you want just the white part)
2 Tbsp vegetable or light olive oil
1 small carrot, peeled and chopped fine
1 celery stalk, chopped fine
1 cup whole kernel corn (if frozen, defrosted or if in a can, drained)
1 can creamed corn
3 cups vegetable stock
1 tsp curry powder
salt & pepper to taste

  1. Slice leeks lengthwise and rinse well to remove any grit. Pat dry and chop.
  2. Heat oil in stock pot over medium flame and saute leeks until soft and translucent, 5-6 minutes. Add carrot and celery and cook until soft, 4-5 minutes.
  3. Add corn, creamed corn, stock and curry. Add salt and pepper to taste. Bring to a boil, then turn down and simmer for 30-45 minutes.
  4. Serve as is, or blend smooth with stick blender.
Fun variations:
  • To add another layer of flavor, pan roast the whole kernel corn before adding to soup, or grill a whole ear of corn, slice off the cob and add to soup.
  • For a more wintry soup, use a can of small white beans instead of the whole kernel corn.
  • Roast a few cloves of garlic and add to soup in step 3; this will add a fantastic earthy flavor.
The cost:
Leeks: 1.98
carrot: .10
celery: .10
corn: .45
creamed corn: 1.29
stock: 1.50

Grand total: $5.42; serves 4-6 with a hearty slab of garlic bread & a light salad

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Blogger always write said...

Mmmmm... cheap, vegan AND gluten-free. Me likey.

September 28, 2009 at 10:53 PM  

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