I love this season in the middle west when summer and autumn seem to play a ping pong game every day. On some days it is 80 degrees and sunny. Then, without warning, the temperatures immerse themselves in the 1960s with a crispy cold in the air. Even the food that I am longing for seems to go back and forth. On the one hand, I am ready for the soup season, but at the same time I want to fry sugar corn with ears of the farmers’ market.
At the moment, the dish that I turn for the best of both worlds is the award-winning recipe for my mother for corn and sausage chowers. It is simple, hearty and is the recipe that presented me with one of my most frequently used culinary tricks. It is a rich soup that is not thickened with a roux or a tonne cream.
Instead, this soup uses A can of cream corn To make it decadent without being difficult.
How to add the Soup Cremed Mais to
I always have a few cans of Rahmmais in my pantry. Sometimes it is my secret weapon when a recipe is not exactly what I expected, and it takes a thrust of taste and texture.
There are many ways to thicken soups, e.g. B. pureing the vegetables or some of the ingredients. I think that adding a can of cream corn is an effortless abbreviation that achieves similar results to these techniques. And in my opinion a small texture is an easy way to make every soup better.
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If you want to improve the consistency of the broth, adding a can with Rahmmais works well in a chicken tortilla soup or a summer minestrone. You can also try to use some in a rich seafood chewer to replace part of the heavy cream, although I have not experimented myself.
The only soups where I avoid this trick are recipes in which the sweet taste of corn, the texture of the grains or the color would influence the intended style of the recipe. For example, a velvety, smooth tomato biscuit, a delicate Avgolemono or a classic Borschtsch. Otherwise I say, do it – these kernels give some character.
