This is my wife’s corn soup made from corncobs. Since we had extra fresh corn and frozen edamame soybean leftover from when we made shrimp balls, we added them to her “corncob” soup and called it “succotash” soup. We had this cold as a weekend lunch (it was a hot day) and served with curry flavored chicken salad with cantaloupe.
This curry flavored chicken salad was served on a bed of baby arugula
and topping of roasted walnuts. We also had my baguette.
There was a little bit of soup left so the next day, we made some modifications and finished it. We added corn pudding (again leftover) and cream.
This was also served it cold with garnish of soy beans and paprika for color.
Both of these dishes were quite a corn “festival”. It’s amazing what an intense corn flavor can come from just boiling some corncobs (with the corn removed) in water with onion. Adding the corn kernels back into the corn broth along with the edamame also added to the flavor and made it a very filling dish. The nice corn flavor of the soup also went well with the sweet corn taste of the corn pudding.