PA Dutch Corn Noodle Soup

Summer’s winding down and so is the PA sweet corn production.  So, it’s time to really take advantage of this awesome seasonal ingredient in classic comforting way before it’s gone for the year!  The PA Dutch really know their chicken corn soup, but if you think this dish needs chicken, omnivores (and fellow PA native raised on this classic) I shared this chunky soup with didn’t even realize the meat was missing!!  This hearty soup rocks on a rainy August weekend with a good book and a glass of wine.

Corn Noodle Soup:

Hot veggie soup with crumbled saltines - Late night Summer lovin!

Equipment:

  • Knife, cutting board, soup/stock pot with lid, colander, large saucepan, large plate/platter/bowl with a flat bottom, stove

Ingredients:

  • 4-6 ears of corn on the cob
  • 2-3 medium potatoes, cut into bite-sized pieces
  • 2 carrots, sliced thin
  • 1 celery heart with leaves, slice thin
  • 1 yellow onion, diced
  • 3 cloves garlic, chopped
  • The leaves from 7-10 sprigs thyme
  • 10 leaves fresh basil, cut into thin ribbons
  • 1/2 bunch parsley, chopped
  • 6 cups vegetable stock
  • 1 cup whole wheat pasta
  • 2 Tbsp coconut oil or evoo
  • Kosher salt and ground black pepper
  • 1-2 Tbsp whole pepper corns

Directions:

  1. Heat the stock in the pot over medium heat.  Using a sharp serrated knife, cut the corn off the cob onto the platter or flat-bottomed bowl.  Be sure to catch any juices from the corn.  As you finish cutting the corn from the cobs, add the cobs to the simmering stock.  Add the peppercorns to the stock. Cover to avoid the stock evaporating too much and let simmer while you finish prepping the rest of the veggies, or about 20 mins.
  2. Strain the stock in a saucepan and keep warm over low heat.   Heat the oil in the bottom of the stock pot over medium heat. Saute the onions until softened, about 3-5 mins, and then add the garlic.  Saute another minute, and then add the carrots, potatoes, and celery.  Stir, add a nice pinch of salt, a couple dashes of pepper, and the thyme, and saute until the veggies are nice and soft and the taters are just starting to get a little tender, or about 5-8 mins.
  3. Add the stock and let simmer until the potatoes are just tender, or about 20 mins.  Add the pasta and the basil.
  4. When the pasta has about 2 mins from being al dente, add the corn, any corn juice from cutting, and the parsley.  Cook 2 mins or until the pasta is done.  Serve with crumbled saltines or oyster crackers. **If your corn is in season, you could even eat it raw and it’ll be sweet and tenderly awesome.  If it’s frozen/out of season you might want to add a few mins cook time.
  5. ENJOY!!
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