One of the many things I love about summer is corn on the cob. There is nothing like a fresh piece of Jersey corn.
Since I moved to VA, I don’t get to eat as much corn as I’d like, but this soup helps me get my fix.
In last week’s “Rock Your Knife” Cooking Class everyone learned how to properly dice veggies and then we enjoyed this delicious soup (maybe I’ll see you at the next class??).
I’d strongly urge you to buy organic corn (otherwise it is probably genetically modified and you never know what you’re getting with that).
This recipe is pretty easy, although there may be one ingredient you may not be familiar–Umeboshi Plum Vinegar.
Umeboshi Plum Vinegar is the by-product of the umeboshi making process.
What the heck is an umeboshi?
It’s the pickled fruit used in many Japanese dishes that is often referred to as plums but technically they are more closely related to apricots.
The ume are dried & preserved in a salt brine. Once they are done “pickling” they are pressed and the liquid that comes out is the Vinegar.
And, technically it is not a vinegar because it contains salt….but…it can be substituted for vinegar and salt in any recipe.
It imparts a light, refreshing citric flavor to salads, steamed veggies, rice and whatever else your heart delights.
I love it because it:
- Is antibiotic in action
- Eliminates lactic acid (which contributes to fatigue, colds, flu, viruses, disease and chronic illness) from the body
- Increases hydrochloric acid levels, which enhances digestion and strengthens the blood
- Relieves indigestion due to overeating, alcohol overindulgence or morning sickness
- Is great for getting rid of a hangover
You’ll be delightfully surprised how much it changes the flavor of the soup.
Have you used Umeboshi Plum Vinegar? I’d love to hear your favorite ways to use it. And, can’t wait to hear how much you love the soup!
Please leave your comments below or share on FB or Twitter!
Summer Lovin’ Corn Chowder
1 cup diced onion
1 t. sesame oil or EVOO
½ cup carrots, small dice
½ cup celery, small dice
3 cups organic corn kernels (fresh or frozen)
4 ½ cups vegetable broth or filtered water
½ cup uncooked, dry polenta/corn grits
½ cup minced parsley (Plus more for garnish)
¼ teaspoon sea salt, or to taste
Splash of Umeboshi Plum Vinegar
Saute’ onions in sesame oil or EVOO for several minutes until soft.
Add carrots, sprinkle with sea salt and saute’ for 2 minutes.
Add in celery and another sprinkle of sea salt and sauté for 2 more minutes.
Add in corn kernels and sauté for 2 minutes.
Pour water over vegetables and add polenta. Stir occasionally to prevent lumping.
Simmer approximately 20 minutes, whisking periodically. If it looks too “lumpy” and thick, add in more water.
Season with umeboshi plum vinegar and cook another 5 minutes. Adjust seasonings to taste.
Serve in individual bowls garnished with chopped parsley.