ADVOCATE-TESTED RECIPE

Fresh Corn Soup

Serves 10-12. Recipe is by Corinne Cook.

12 ears corn, shucked and raw kernels cut from cob

2 lbs. soup or stew meat, rinsed and patted dry with paper towels

3½ qts. water

1 onion, chopped

¾ cup chopped bell pepper

3 ribs celery, chopped

1 large fresh tomato

1 (15-oz.) can petite diced tomatoes

Salt, black pepper and cayenne pepper to taste

1. Shuck corn and cut kernels from cob. Place in large bowl. Drag knife down cob to remove remaining corn milk from cut kernels and add that to bowl. Cover and refrigerate until ready to use.

2. In large pot, add meat and water. Bring to boil then add chopped onion, bell pepper, celery, tomato and diced tomatoes.

3. Season with salt and peppers. Cook for 1 hour or until meat is tender.

4. Add cut corn and continue cooking for 15 minutes or until kernels are tender crisp. Taste for seasoning and correct if necessary.

Note: Sometimes the broth looks like it’s separating; that’s okay, just stir well before serving hot.