Today, we’re tackling Corn Soup. You’ll find the recipe on page 36 of the PDF version of “Good and Cheap” (a free download at leannebrown.com) and on page 22 of the print version.
This one has a simple ingredient list, but there was one wrinkle. Fresh corn is only available in my hometown of Edmonton during the summer. The solution? I bought frozen corn.
I also used organic chicken broth. It was on sale, which made it almost the same price as the chicken broth of heathens.
How Did it Taste?
This is my favourite recipe in the “Soups and Salads” chapter so far. The contrast of the sweet corn with the savoury flavours of the other vegetables is great.
My one complaint was that I found this soup to be just a little bit bland. That was very easy to fix with a small dollop of sour cream and some smoked paprika.
Did you see what I just did there?
This is another one of those subtle side effects that’s starting to appear as a result of cooking my way through “Good and Cheap”. Without thinking about it much, I knew exactly what to do to take the Corn Soup recipe from so-so to scrumptious. I’m just a tiny bit awestruck by that.
Dollar and Cents
The recipe made three generous servings for a total cost of $5.55, or $1.85 per serving. It was very quick to knock together too — 30 minutes prep and 30 minutes more to simmer.
A Short Diatribe on Frozen (No, Not the Movie)
The frozen corn that I bought for this recipe brings me to a little opinion paragraph on fresh vs. frozen vegetables. While fresh vegetables are truly wonderful, I think that a single person looking to save money should keep a small stock of frozen vegetables on hand, especially if that single person lives in a place where the produce supply can be a little shaky in the winter. If you’re careful not to overcook them, frozen veggies are really quite good.
Frozen also neatly skirts the problem of accidental over-buying.When there’s more than one of you, using up extra vegetables is not a big task. When there’s only one of you and you’re staring down that leftover broccoli yet again … well, you get the picture.
And that’s it. Next, the Library Life Hack Test Kitchen is cooking up one of the great classics: French Onion Soup. Oo la la! See you soon.