Improv in the Kitchen

My friend Ellen loves to improvise—both on stage and in the kitchen.  She’s fearless and successful in both arenas, although she doesn’t tell me about the flops.

Unlike some cooks I know, Ellen is willing to go off recipe because 1) she doesn’t like one or more of the ingredients, 2) she avoids certain foods for health reasons or 3) she just feels like it.

I’m not sure which of those reasons led to the development of her corn soup, but there it was the other night on my dining room table in all its glory, just waiting to be eaten.  And it was.

Here is what Ellen says: “I don't measure. It's a bit of a free for all, but there is a template.  I'm sure a pro like Mom will make it her own.  Everything was bought at Trader Joe's, although that’s probably not necessary.”

As for refrigerating the unblended soup overnight, Ellen says, “I do it for two reasons: I like to let the flavors blend and also I don't scald myself with the blender.”

Ellen's Corn Soup – serves 4-6 

1 16-ounce bag frozen corn
2 large leeks
1 tablespoon peanut oil
1½ - 2 teaspoons ground ginger
1½ - 2 teaspoons ground cumin
4 cups vegetable broth + more if needed
1/4 cup bottled corn salsa + more available at the table (see NOTE below)
Sour cream (optional) 

Remove the corn from the freezer and let thaw on the counter.  While it is thawing, slice and wash the leeks. Click here for advice on how to clean leeks.  Slice the leeks thinly, using all the white part and about half of the green part.  Discard the rest of the green part as it will be very fibrous. 

Add the peanut oil to a medium pot and begin heating over medium heat.  Add the ginger and cumin and stir to incorporate.  Then add the leeks and cook, stirring, for about 10 minutes or until the leeks begin to soften. 

Add the corn and vegetable broth and bring the mixture to a boil.  Reduce the heat to low, cover and let simmer for 30 minutes.  Turn off the heat and add the corn salsa.
Cool and store overnight in the refrigerator.  The next day, put the soup in the blender and process until smooth.  This may take several minutes.  If it’s too thick, add more vegetable broth.   

When serving, slowly warm the soup until steaming hot.  Add a teaspoon sour cream to each bowl to cool it down.  Offer more corn salsa at the table. 

NOTE: Ellen uses Trader Joe’s Corn and Chile Tomato-Less Salsa. 

NOTE 2: If you want to serve the soup without its overnight stay in the fridge, follow directions above but let the soup cool to room temperature before blending.

                     For more easy recipes, order "Help! My Apartment Has a Kitchen!"