Perfect for Summer, Straight off the Farm.
Up here in Ulster County New York we are lucky enough to have some of the best corn there is. Word is, they take it from here in the Rondout Valley, and send it right down to sell in North Jersey as “Jersey Corn”. I guess that’s what is known as “marketing”, right? I’m kind of partial to Burds’ Farm Stand, but during the summer we swim in corn.
- 6 ears of yellow corn, or 2 cups frozen corn
- 2 idaho potatoes
- 1 1/2 teaspoons finely chopped rosemary
- 3 cloves garlic
- 1 medium onion
- 1 1/4 cup vegetable broth
- 1 cup unsweetened soy milk
- 3 teaspoons arrowroot, or cornstarch
- 4 tablespoons olive oil
- Salt and Pepper to taste
- Chop the onion into small pieces, and saute in half (2 tablespoons) of olive oil in large soup pot, until onion begins to soften.
- Mince the garlic and add to onions and oil, saute 1 minute, not long enough to start to brown.
- Add the vegetable broth.
- Cut the kernels off the corn cobs with a serrated knife, or use frozen corn, and add to pot.
- Peel the potatoes and cut into small cubes, and add to the pot.
- Add the finely chopped rosemary leaves.
- Bring to a boil, and then cook on medium heat until corn and potatoes are cooked, about 15 minutes.
- Add the unsweetened soy milk and arrowroot or cornstarch while stirring to keep from clumping.
- Add remaining olive oil and salt and pepper to taste.
Get ready for seconds.