Pimento Corn Soup
Pimento Corn Soup is a quick and easy, mouthwatering soup featuring fresh corn, onions and diced pimentos. Fresh corn is in season and is at its best in the summertime so now is the time to make this delicious soup! At other times of the year frozen corn may be used in this recipe to produce a quality product.
When selecting fresh corn, be sure to look for fresh green husks, dry silks and even rows of plump kernels. When you pop a kernel with your fingernail, if it is watery, then the corn is immature. Thick and starchy milk in the kernels indicates the corn is old.
It’s best to keep corn refrigerated, unwashed and in the shuck until you are ready to prepare it. The number of ears you’ll need for each recipe will vary with the size of the corn. An average ear of corn usually yields 1/2 – 2/3 cup of cut corn.
Here’s a tip for cutting corn off the cob that makes it easy to catch the corn kernels – place the ear of corn on the hole in a Bundt pan. Hold the ear of corn with one hand and slice off the kernels with a knife held in the other hand. The cut kernels will fall into the Bundt pan, making them easy to control. You won’t have corn all over your countertops!
Pimento Corn Soup Recipe
- 3/4 cup diced onion
- 2 tablespoons butter, melted
- 2 cups fresh corn cut from cob (4-5 ears)
- 2 cups chicken broth
- 1/4 teaspoon pepper
- 5 oz. evaporated milk, undiluted
- 1 4-oz. jar diced pimento
- Paprika (optional)
- Cook onion in butter in a large saucepan 3 minutes, stirring occasionally.
- Add corn; cook 3 minutes, stirring constantly.
- Stir in chicken broth and pepper.
- Cover, reduce heat to low, and simmer 5 minutes.
- Stir in milk; cook until thoroughly heated. (Do not boil.)
- Add pimento; stir well.
- Ladle soup into bowls; sprinkle with paprika, if desired.
- Top Pimento Corn Soup with grated cheese, crumbled bacon, oyster crackers or whatever meets your fancy!
Although corn is available year round in most markets, the best and least expensive corn is available during the summer months and locally grown is the best!
Corn has a medium glycemic index, contains 5-6 grams protein per cup and about 74 calories per ear. Corn contains antioxidants, fiber and manganese, an essential mineral.
Corn is widely cultivated throughout the world with the USA producing 40% of the world’s harvest.
Americans consume corn in many diverse ways from corn tortillas to corn chips to corn-on-the-cob! Thanks to the native Americans for introducing the colonists to corn or maize!
Cook some corn soon during its prime season!
Remember to Savor the Flavor of fresh corn!
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