Candy Corn Soup – Iowa Lady Eats

Candy Corn Soup is brothy, buttery, and the proper technique to take pleasure in summer season’s freshest candy corn! Or, freeze to take pleasure in within the colder months.

Relating to candy corn, us Iowans are virtually strolling, speaking memes on the topic. Go to a grocery retailer within the summertime and you’ll have a dialog with anybody inside in regards to the native grower with out even saying their identify — together with the truth that they have been three weeks late to reap.

Me, pointing to the mountain of candy corn on the grocery retailer then turning to the produce man: “Is that this?”

Produce man: “Yep, simply acquired it in! He was late getting it out of the fields this 12 months.”

Me: “Mmm, mm-hmm. I heard. Whelp, higher late than by no means!”

Produce man: “Isn’t that the reality!”

Me:   🙂

Produce man:   🙂

What can I say, we take our contemporary summer season corn significantly and attempt to take pleasure in these candy and snappy ears each which method potential for the few brief weeks post-harvest. Grilled. Sauted. Simmered. Uncooked. Paired with bacon and bourbon. (Click on right here for all my candy corn recipes!)

My new favourite technique to take pleasure in contemporary summer season candy corn? Candy Corn Soup! This brothy, buttery soup is BEYOND scrumptious, contemporary, and light-weight. Pair with a aspect salad for a breezy, late-summer dinner, or freeze to take pleasure in within the lifeless of winter with a hunk of (gluten free) bread. I really like how snappy and crispy the candy corn is!

Candy Corn Soup

Candy Corn Soup is contemporary candy corn kernels sliced from the cob then simmered in broth flavored with garlic, Italian seasoning, and greens together with carrots and caramelized leeks.

Translation: it’s IRRESISTIBLE! The mixture of crispy candy corn, tender greens, and wealthy broth is two-bowl-worthy. I’ve a creamy candy corn soup recipe on IGE, however I really like how brothy and nourishing this soup recipe is – no cream nor blender wanted.

This recipe has one foot in the summertime, and the opposite in fall. My recommendation is to make it as typically as potential over the subsequent a number of weeks, or freeze contemporary candy corn to make this anytime you need when the temperatures dip.

Candy Corn Soup Substances

• Candy Corn. Iowa candy corn, please, if yow will discover it in your space. I could also be biased, nevertheless it actually is the most effective within the nation! Right here’s the greatest technique to shuck it. You should use frozen candy corn however contemporary (or frozen from contemporary) is greatest on this soup if you happen to can swing it.
• Butter. Be happy to make use of vegan butter if wanted.
• Leeks. Should you’ve by no means cooked with leeks earlier than, you’re in for a deal with. We caramelize them on this recipe till they’re golden brown, sticky, and barely candy.
• Carrots. I exploit shredded carrots to chop down on prep time, however thinly sliced child or common carrots are tremendous to make use of.
• Pepper and Selfmade Seasoned Salt. Swapping common salt for my do-it-yourself seasoned salt actually makes a distinction taste-wise within the closing product. All you want are 4 on a regular basis elements.
• Garlic. Candy corn and contemporary garlic go collectively like candy corn and butter — which is why I included a number of each on this recipe!
• Rooster Inventory. Since this straightforward soup recipe cooks so shortly, I like to make use of rooster inventory vs broth for max taste. Be happy to make use of vegetable inventory to make this a vegetarian soup (use vegan butter to make it fully vegan.)
• Italian Seasoning. A touch of Italian seasoning provides a number of herby taste to the Candy Corn Soup.
• Lemon Juice. A drizzle of contemporary lemon juice on the finish brightens the flavour of the soup. I’ve used lime juice in a pinch and actually favored that too.
• Toppers: I really like garnishing every bowl of Candy Corn Soup recipe with chopped contemporary herbs like basil or chives, and even thinly sliced inexperienced onions. They’re the proper crowning glory!

Freezing Directions

Should you’re something like me then soup season lasts 12 months a 12 months whatever the exterior temperature. Should you imagine that soup is to be savored solely when the temperatures dip, the excellent news is that Candy Corn Soup freezes fantastically. Merely cool the soup then switch it into Souper Cubes or freezer-safe Ziplock luggage, chill fully within the fridge, after which switch to the freezer.

Thaw within the fridge 24 hours earlier than consuming, after which reheat in a pot on the range or microwave earlier than dishing up and serving.

Whose able to dig in to this pot of lusciousness?!

Easy methods to Make Candy Corn Soup

Step 1: Prep the Leeks

Leeks are like a cross between an onion and garlic, and caramelize equally to an onion, however are extra delicate which I like for a soup recipe.

Select a few leeks which might be medium in measurement – right here’s my hand for reference!

For the Candy Corn Soup, we make the most of solely the white and light-weight inexperienced elements of the leeks, so slice off the foundation and darkish inexperienced ends.

Leeks are infamous for being muddy/soiled/sandy, so peel off the outer layer if you happen to see a bunch of dust. We’ll clear them up right here in a second, however I wish to eliminate the outer layer if the leek is tremendous muddy.

Subsequent, slice every half in half lengthwise, after which every half lengthwise into quarters.

Final step is to thinly slice every quarter.

Add the thinly sliced leeks to a bowl of water then swish them round to launch any dust/sand. Let the leeks sit within the water for a couple of minutes to let the dust float to the underside of the bowl then use your fingers to scoop the leeks floating on prime right into a colander.

Leek prep = achieved!

Step 2: Caramelize the Leeks

Soften butter in a Dutch oven or soup pot over medium warmth then add the cleaned and drained leeks and stir to coat them in butter. Season with do-it-yourself seasoned salt and pepper then saute for five minutes.

Subsequent add shredded carrots then saute till the carrots are tender and the leeks are caramelized, 10 minutes.

Add a number of minced contemporary garlic, plus a pinch of dried crimson chili pepper flakes, then saute till the garlic is extraordinarily aromatic, 1 minute.

Step 3: Slice the Corn Kernels from the Cob

Whereas the leeks are caramelizing, slice contemporary candy corn kernels from the cob utilizing a pointy knife.

Take it from me, your pleasant Iowa meals blogger, to advise you on the most effective, most secure, most mess-free technique to slice candy corn kernels from the corn cob. Observe this straightforward tutorial!

Step 4: Simmer the Candy Corn

Add rooster inventory and Italian seasoning to the pot then carry to a boil. Subsequent add the candy corn kernels, flip the warmth all the way down to medium, and simmer till the corn is crisp tender – 5-7 minutes. I find it irresistible to nonetheless have a handy guide a rough, crispy chew.

Step 5: Season and Serve

Final step is to season the soup with a drizzle of contemporary lemon juice to brighten every chew then style and add extra seasoned salt and freshly cracked black pepper if essential. Scoop into bowls then garnish with contemporary herbs like chives or basil, or a mound of crispy inexperienced onions. If you wish to pump up the protein, you can add shredded rooster, however I actually love every chew in its easy, wonderful glory!

Nevertheless you serve it, I hope you like and savor every contemporary and scrumptious chew of this Candy Corn Soup. Take pleasure in!

Extra Summery Soup Recipes

Description

Candy Corn Soup is brothy, buttery, and the proper technique to take pleasure in summer season’s freshest candy corn! Or, freeze to take pleasure in within the colder months.

Substances

• 4 Tablespoons butter or vegan butter
• 1 giant or 2 medium-sized leeks, white and light-weight inexperienced elements solely, thinly sliced (3 cups, see notes)
• 1 cup shredded or thinly sliced carrots
• do-it-yourself seasoned salt and pepper (see notes)
• 4 cloves garlic, pressed or minced
• pinch crimson chili pepper flakes, elective
• 4 cups rooster inventory
• 1 scant teaspoon Italian seasoning
• 3 cups candy corn kernels sliced from the cob (~4 ears candy corn)
• 1 – 2 teaspoons contemporary lemon juice
• Garnish: chopped contemporary chives, chopped contemporary basil, sliced inexperienced onions

Instructions

1. Soften butter in a 4 – 5 quart Dutch Oven over medium warmth. Add leeks, season with seasoned salt and pepper, then saute till softened, 5 minutes. Add carrots then saute till carrots are tender and leeks are caramelized, stirring typically, 10 extra minutes. Add garlic and crimson chili pepper flakes (if utilizing) then saute till garlic may be very aromatic, 1 minute.
2. Add an enormous glug of rooster inventory then use a spatula to scrape up the brown bits on the underside of the pot. Add remaining inventory and Italian seasoning then flip warmth as much as excessive to carry the soup to a boil. Add candy corn kernels then flip warmth again all the way down to medium and simmer till corn is crisp-tender, 5-7 minutes. Add contemporary lemon juice to style — soup shouldn’t style lemony, simply brightened — plus extra seasoned salt and pepper if desired. Scoop into bowls then serve with contemporary herbs and/or inexperienced onions.

Notes

• Leeks might be very muddy/soiled so, after slicing off and discarding the foundation and darkish inexperienced finish, slice the leek in half lengthwise, after which in half once more to create lengthy, skinny quarters. Thinly slice every quarter then add the sliced leeks to a big bowl of water. Swish the leeks round within the water then let sit for five minutes to let the dust sink to the underside of the bowl. Scoop the leeks out from the highest of the bowl together with your fingers then right into a colander and drain properly.
• Click on right here for my do-it-yourself seasoned salt recipe >

This recipe is courtesy of Iowa Lady Eats, http://iowagirleats.com.

Pictures by Ashley McLaughlin