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Creamy Corn and Chipotle Soup and bonus recipe: Corn Stock

1 – 2 pints corn stock (recipe follows) 1 large carrot ½ red bell pepper 1 large starchy potato 1 peeled onion small handful of sliced leek 5 peeled cloves garlic smoked paprika freshly ground nutmeg salt black peppercorns 6 bay leaves parsley stems ½ cup cream cheese ½   - 1 chipotle pepper, with adobo 2 tablespoons buttermilk canned, fresh, or frozen corn kernels For the corn stock : cobs from 6 – 8 ears of corn 1 onion, peeled and cut in half 3 or 4 bay leaves parsley stems salt black peppercorns Chuck all ingredients into a pressure cooker. If you enclose the bay, stems, and peppercorns in a cheesecloth packet, they will be easier to remove later. Add enough water to just cover everything, or maybe submerge by ¼ inch. Lock the lid onto the cooker. Bring cooker to full pressure and keep it there for 15 – 20 minutes.   Depressurize naturally or with quick release. Remove leaves, stems, and peppercorns. Use now or decant in

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