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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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