This soup is the perfect way to highlight one of summer’s sweetest offerings, corn! This recipe comes to us from Kids Cook Monday Ambassador Karen of Our Blessed Adventures.
Cooking Tip of the Week: If you plan to substitute milk for the heavy cream in this recipe, try warming it up first and adding it very slowly. Unlike cream, the protein contained in milk makes it likely to curdle when added to a hot pan.
Food for Thought: Did you know corn is both a vegetable and a grain? Sweet corn (the kind we eat on the cob) is considered a vegetable and harvested at the end of summer while the kernels are still plump and sweet. Other varieties of corn are harvested in the fall when the kernels are dry. This kind of corn is then ground into flour, which can be used to make cornbread or tortillas.
Family Dinner Conversation Starter: What was your favorite activity we did this summer? What should we plan to do next summer?
Together: Chop the onion, celery, carrot, and garlic.
Adult: Saute the veggies in olive oil until just tender.
Together: Season with salt, pepper, and cumin.
Kid: Shuck the ears of corn and cut it off the cob.
Together: Wash and chop the potatoes into bite sized pieces. No need to peel.
Together: Add box of broth to the onion mixture, bring to a boil. Add potatoes and cook until tender (about 15 minutes.) Add corn and cook another 5 minutes.
Together: Reduce heat. Once potatoes and corn are tender, use an immersion blender to smooth the soup out a bit. You can also transfer the soup to a blender if you don’t have an immersion blender.
Kid: Stir in the cream.
Together: Give everything a couple minutes to simmer on low.
Kid: Top the soup with cheese and green onions.
Serve with bread or rolls, optional.