After a great weekend in Tulsa, we made it home Sunday afternoon and proceeded to get started on cooking some corn soup.
When I was at home for the weekend, I told my grandma about my cooking adventures and she decided to donate to our cause so we are now the proud owners of a bread maker! I always loved eating my grandma's homemade bread with soup so I figured this would be the perfect time to try it out :)
Since the bread takes 2 hours to bake, I got started on that first so it could bake while we were cooking the soup.
Since the recipe calls for corn broth, I started by shucking the corn and cutting off the kernels. I wasn't sure of exactly how to shuck the corn so again, I turned to google. Google said to take off the husk and remove the silk using some sort of brush. I didn't have a clean brush so I just used my fingers to pull off as much as I could. After that, I took my knife and cut off all the kernels.
Next, I cut the cobs in half, put them in a pot, covered them with water and let it boil.
While the broth was cooking, I began chopping all of the veggies.
We only have one pot and one functioning burner so I had to wait until the broth was done before I could move on. Once that was done, I poured the broth in a bowl to keep until I was ready to use it. In the pot, I melted some butter then added the onion, celery, bell pepper and potato, stirred, then covered and cooked for five minutes.
Next, I added the garlic and pepper, then stirred and let it cook for another five minutes.
Next, I stirred in the corn, corn meal, and broth then brought this to a boil before simmering for about 45 minutes.
While this was simmering, the bread finished baking so I let it cool, then cut some up, buttered it and put it in the little oven to toast for a bit.
Once the soup finished, I added a little salt and pepper and it was done!
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