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Baked Potato Soup

Baked Potato Soup

Baked Potato Soup Recipe (serves 4-6 people)

Ingredients:
10 medium Yukon gold potatoes
1 small onion– chopped
2 cloves garlic– finely chopped
1 ear of corn– use only corn kennels (optional)
2 cans of chicken broth
2-3 cups water
1/2 cup whipping cream

for roux:
5 tbsp butter
6 tbsp flour

Salt and pepper to taste

for garnish:
4-5 strips cooked bacon– crumbled
chopped green onion
shredded cheddar cheese

Method:

  1. Wash potatoes , pat dry and use a fork to prick all over potatoes. Drizzle some cooking oil and toss to coat well. Bake potatoes in preheated 400°F oven until they just  turn soft, about 45 minutes to 1 hour. Remove from the oven. When they are cooled, cut into cubes or strips.
  2. Prepare the roux: melt butter in a small sauce pan on medium heat, add flour and use a balloon whisk to mix together. Whisk constantly until it is aromatic and the roux turns slightly brown. Set aside.
  3. Add little oil in a large pot, saute onion until it turns soft. Add garlic and corn, continue to saute until aromatic. Add chicken broth and water, bring to a boil on high heat. Scoop some liquid to the roux, and whisk the roux to thin it down (it will looks lumpy at first but whisk a few more times then it will be smooth). Add more liquid to roux if necessary.
  4. Pour roux mixture back to the large pot, whisk until the soup has no visible lumps. Add in potatoes, whipping cream, salt and pepper to taste. Garnish with bacon crumbles, green onions, and cheese before serving.

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Finally! I made some corn pancakes while corns are still in season. My next corn affair will probably be corn and bacon scones, sweet corn fritters… hmm, can’t decide…

Fresh Corn Pancakes

Fresh Corn Pancakes

Fresh Corn Pancakes Recipe (makes 17 pieces of 4-inch pancakes)

Ingredients:
1 3/4 cup flour
2-3 tbsp sugar– see note below
5 tsp baking powder
1/2 tsp salt
2-3 ears of fresh corn, or enough to yield 2 cups corn kennels
1 1/2 cup milk
3 tbsp butter– melted and cooled
2 eggs

Method:

  1. Sift flour, sugar, baking powder and salt in a big bowl.
  2. Cut corns kennels from the cob, enough to yield 2 cups of corn kennels. Set aside. Then use the back of a knife, scrap down any remaining corn pulps and corn juice.
  3. Add 3/4 cup of corn kennels, corn pulps and juice from the cob, and milk in a blender. Blend until fine. Pour milk mixture into a bowl, add in melted butter and eggs, whisk to combine.
  4. Pour the wet mixture and remaining corn kennels to the flour mixture all at once. Mix with a balloon whisk until the batter is just combined. The batter will be lumpy.
  5. Cook as you will with regular pancakes. Serve hot with butter, maple syrup and whipped cream.

Regina’s Note:

  • Sugar: if less sugar is the corns are sweet or if you use more maple syrup.
  • Canned corn can be substituted if fresh corn is not available– check for sugar content though, as some canned corn/cream of corn is already sweetened. Adjust sugar amount accordingly.
  • These pancakes can be served sweet with maple syrup and butter, or savory style with salsa, sour cream and guacamole.
Fresh Corn Pancakes. Can you see the corn kennels?

Fresh Corn Pancakes. Can you see the corn kennels?

 

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This is just a variation of my corn and rib soup. The whole family has been having lots of grilled and fried foods lately. I want to make some bitter melon soup for the family to tone down the heaty side, but knowing everyone of them can’t take the bitterness, I sneaked in with some sweet corns that are in season now. And it worked. There is a slightest bitterness in the soup but none of them tasted it. In fact my oldest son Alexander, who is expected to be the first one on the rejecting list, asked for second serving of the soup.

Corn, Bitter Melon & Rib Soup 玉米苦瓜排骨汤

Corn, Bitter Melon & Rib Soup 玉米苦瓜排骨汤

Corn, Bitter Melon & Rib Soup 玉米苦瓜排骨汤

Ingredients:
1.5 lbs pork spare rib — cut into chunks
2 ears of corns — cut into 8 pieces
1 small bitter melon– remove the core, cut into 2 inch length chunks
1 can reduced sodium chicken broth
10 cups water
salt to taste

Method:

  1. Add 1 tsp of salt to cut bitter melon. Add a little water and use you hand to gently squeeze the melon, so it will draw out some bitter liquid. Let it sit for 10 minutes. Wash and rinse a couple of times. Drain.
  2. Blanch ribs in boiling water for a minutes to remove impurities. Rinse and drain.
  3. In a deep pot boil water and chicken broth over high heat. Add in blanched ribs. Cover and boil on high heat for 10 minutes. Turn down to medium heat and boil for 1 hour.
  4. Add in corn and bitter melon. Cover and continue cooking on medium heat for another 1- 1.5 hours. Add more water if the liquid is low. Add salt to taste. If mild bitterness is preferred, remove bitter melon from the soup ahead of time once they are tender.

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This is another way to enjoy those sweet corns. It is easy to make and one of my family’s favorite soups.

Corn and Meatball Soup

Corn and Meatball Soup

Corn and Meatball Soup Recipe

Ingredients:
corn kennels of 2 ears  of corn
1/2 lb ground pork
12 medium shrimps
2 cans low sodium chicken broth
salt to taste
garnish: chopped green onion and cilantro

meatball seasoning:
1/2 tsp salt
1/4 tsp ground pepper
1/4 tsp sesame seed oil
1 tsp cornstarch
1 tsp water

thickening agent (mix well):
1 1/2 tbsp cornstarch
1 1/2 tbsp water

Method:

  1. Remove shells and veins of shrimps. Coarsely chop the shrimps into ground pork. Add seasoning and mix well. Then use a chopstick to stir the meat in a circular motion until the meat and shrimps are sticky.
  2. Bring chicken broth to boil and add corn. When it boils again, spoon the meat, 1 tsp spoon at a time, and drop into the soup. Boil until the meat is cooked. Add thickening agent and stir until it reaches desired thickness. Add salt to taste and garnish with green onion and cilantro.

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I am experimenting this new recipe while corn is still in season. The corn was sweet and juicy, and to prevent the liquid from the corn drawing out during baking and thus creating dense scones (lesson learned from the disastrous Banana Scones), I roasted the corn kennels in a dry clean pan first. I can smell the corn from the scones, and they taste quite mild just like any classic scones, although I would probably add another 1/2 teaspoon of sugar next  time. Walnut, as usual, adds texture to the bite. The scones taste better if served with butter, otherwise it’s a little plain on its own.

Corn & Walnut Scones

Corn & Walnut Scones

Corn & Walnut Scones Recipe (makes 8 pieces)

Ingredients:

2 cups all purpose flour, plus extra for sprinkling
1 1/2 tbsp dry milk powder
2  1/2 tbsp sugar— will use 3 tbsp sugar next time
2 1/2 tsp baking powder
1/4 tsp salt
4 tbsp cold unsalted butter– cut into pieces
1/2 cup toasted walnut– chopped
corn kennels of 1 ear of corn– roast in clean dry pan until slightly char, let cool
2 eggs
2/3 cup milk
1/2 tsp vanilla extract

Method:

  1. In a large bowl, stir flour, milk powder, sugar, baking powder and salt to combine. Rub in butter until the mixture resembles of coarse crumbs. Add walnut and roasted corn kennels, mix well.
  2. Add eggs, vanilla extract and milk in a small bowl, whisk to combine. Scoop out 2 tbsp to reserve for egg wash. Pour the egg mixture all at once into the flour mixture. Use a spatula gently stir until the dough comes together. Do not over mix or the scones will be tough.
  3. Transfer the dough to a floured surface and knead the dough gently 4-6 times, then divide the dough in half. Pat each half into 6 inch circle, and cut into quarters, for a total of 8 wedges.
  4. Place scones on a lined baking sheet, 2 inches apart, and chill in freezer for 30 minutes. In the meantime, preheat oven to 400°F.
  5. Brush scones with reserved egg wash and bake for 15-18 minutes, until the center is baked through and golden brown on the edge. Serve immediately.

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