Ina Garten has a favorite winter soup recipe that uses a light hack when a main ingredient is not in season. That Barefoot Contessa star loves to make cheddar corn juicy, but replaces frozen corn when she can not use fresh.
Ina Garten shared her love of making soup for Sunday lunch entertaining
Garten’s recipe for cheddar corn juice was in her book Barefoot Contessa cookbook. “The most healing food I know is soup,” she wrote. Garten explained how she likes to make a casserole with chicken stock and use it in a variety of soup recipes.
She also loves to serve a Sunday lunch instead of making an involved dinner party on Saturday night. “So let’s talk about Sunday lunch, my favorite meal to entertain,” she wrote. “Everyone has finished their Sunday assignments, and Sunday night is still ahead, so thoughts of work are far away.”
Soup is one of her go-to menu items for a Sunday lunch, which she combines with a large salad. “Soup is easy for the chef, too,” Garten remarked. “Most of my soups start with sautéed onions to give a sweet, rich flavor to the foundation, and then you can add anything you want, including your leftovers from yesterday’s dinner.”
She told that while homemade broth tastes better in soup recipes, “if you’re in a hurry, use a good canned fondue.” The chapter featured a selection of “the most popular soup recipes” from her Barefoot Contessa store.
Ina Garten’s solid cheddar corn juice was popular in her Barefoot Contessa store
In his cookbook, Garten shared an easy trick for his cheddar corn juice when fresh corn is not available – frozen corn does too. “This solid soup tastes more like stew,” she wrote. “Fresh corn is sweetest in August and September, but since I love this soup all winter, I’ve been known to cheat and use frozen corn.”
She added: “The taste is not quite the same, but it’s still a good lunch. This is one of the most popular soups we make in the store.”
Garten demonstrated how to make his cheddar corn juice in an episode of Barefoot Contessa. She started by cooking chopped bacon in a pan over medium-high heat, then removed it with a slotted spoon to use it later as a garnish for the soup.
Garten reduced the heat and added onions and butter, cook the mixture for 10 minutes. She stirred in flour, salt, pepper and turmeric and then cooked everything for 3 minutes. The garden added peeled diced potatoes and chicken stock, brought to a boil, then cooked the soup for 15 minutes.
That Barefoot Contessa star-blanched fresh corn kernels for three minutes in salted boiling water, drained them and added corn to the soup. If you use frozen corn, it can be added directly to the soup.
Garten added half and half and grated sharp cheddar cheese and boiled the soup for 5 minutes. She served each bowl of soup with a bacon garnish.
The full recipe is available on the Food Network website.
The garden’s cheddar corn soup has received a 5-star rating on the Food Network website. “Delicious taste and easy to make. Can always count on Ina’s recipes, ”shared one commenter. Another person wrote: “Fantastic! Perfect taste. Made with fresh corn as well!”
One commenter shared: “Absolutely wonderful flavors in a one-pot meal that delighted the entire household.”
Another person said, “Best corn juice ever.”
Many reviewers loved the recipe, but recommended using only 8 cups of chicken stock instead of the 12 cups it takes to make a thicker soup.
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