We have been kind of sick this week. I especially don’t do well during this time of the year. And the food kind of narrows down to dried ginger-black pepper tea, soup or something that can be hashed up without much effort.
During our weekend shopping at “the international market” we had bought a bag of frozen Choclo corn. I love the earthy and nutty texture of the corn, and it makes a great ingredient in soup. And it fills you up. I also had the base for making soup – the beef neck-bone stock.
The soup is pretty simple – it takes about a hour or so to cook. Throw pretty much everything into the pot and let it simmer.
Ingredients
1. 1 cup of Choclo corn
2. 1 can of Coconut milk
3. 2 cups of water
4. 1/2 cup beef neck-bone stock
5. two medium chopped tomatoes
6. salt to taste
7. 1/2 teaspoon white pepper
8. 2 teaspoon oil
Heat a stock pot/sauce pan and add oil. Add the tomatoes and cook for a minute or so. Add the Choclo corn, beef stock, white pepper, salt and water. Bring to boil and simmer it till the corn is cooked – the inside should be cooked and the skin still have a crunch. Add the coconut milk and simmer for another 20-30 minutes. The soup should be flavorful from the spices in the beef stock.
We drank the soup garnished with pulled pieces of meat (from the neck-bones that I had saved while making the stock), and chopped Serrano peppers for some extra kick.
Global Morsel 