Andrew’s chicken and Colrain vegies warmed our souls on this cold, snowy evening. recipe…
Katywil Sweet Corn and “What Have You” Soup
• 6 ears corn (slice off kernels to make about 4 cups)
• 1 T butter
• 1 Onion, thinly sliced
• 1/2 Cup grated potato (e.g., Yukon Gold, Red – for thickening)
• 8 Cups water, or stock (or more depending on how much soup liquid you like (optional)
• Salt, pepper
• 2 Cups cooked chicken, cut or shredded into bite sized pieces (optional)
• 1-2 Cups of “What Have You” – I used shredded Chinese cabbage, small head broccoli, few leaves chard coarsely chopped
• 1/4 Cup chopped green chili or a good sized dash of hot sauce (optional)
• 1-2 Tbs Rice vinegar (or other mild vinegar)
• Chopped herbs (e.g., parsley, basil, chives, dill)
In a soup pot, melt the butter, then add onion, potato, chili (if using) and 1 Cup of water (or stock). Cover the pot and stew over medium heat until onion is soft, about 10 mins. Add the corn, 1 tsp. salt, chicken, your choice of vegetables and the remaining water (stock) and bring to a boil. Lower the heat and simmer, partially covered, about 20 mins., long enough for the vegetables to cook through. Add rice vinegar to bring out the flavors. Add salt and pepper to taste. Serve with sprinkled herbs.
This recipe used local corn from The Farm Stand, 108 W Leyden Road, Colrain, MA – harvested and frozen; a delicious chicken from Andrew’s poultry flock; and kale, onion, potato and herbs grown at Katywil. Homemade chicken stock.