After a couple days of really warm and humid weather I’m ready for cooler weather, and it sound like it’s coming this week! Cooler temps drew me to the soup section of my recipe box. I thought this one is appropriate because its called Summer Soup. I suppose because it calls for fresh corn, although you can use frozen. I had never used edamame before, but I enjoyed it. You can find it in the frozen vegetable section at your grocery store. I think this is another recipe from a magazine.
Summer Corn Chowder
4 ears of fresh corn or 2 cups frozen corn
1- 14 oz. can vegetable broth
1-12 oz. pkg. frozen edamame (shelled soybeans)
1-10 oz. pkg. frozen baby peas or lima beans
1 large onion, chopped
2 tsp. chopped fresh marjoram or 1 tsp. dried
1/2 tsp. salt, 1/2 tsp. pepper
1 can cream style corn
1 cup cubed ham
1-5 oz. can evaporated milk
In large soup pot bring corn, broth, onion, salt, pepper, marjoram, edamame and lima beans (or peas) to a boil, cover and simmer 10 minutes. Then add milk, cream corn and ham. Heat until hot.
Have a great week!
Summer Corn Chowder
4 ears of fresh corn or 2 cups frozen corn
1- 14 oz. can vegetable broth
1-12 oz. pkg. frozen edamame (shelled soybeans)
1-10 oz. pkg. frozen baby peas or lima beans
1 large onion, chopped
2 tsp. chopped fresh marjoram or 1 tsp. dried
1/2 tsp. salt, 1/2 tsp. pepper
1 can cream style corn
1 cup cubed ham
1-5 oz. can evaporated milk
In large soup pot bring corn, broth, onion, salt, pepper, marjoram, edamame and lima beans (or peas) to a boil, cover and simmer 10 minutes. Then add milk, cream corn and ham. Heat until hot.
Have a great week!
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