Farmers Market Corn Stew
Contributed byBonnie DeWitt
Ingredients
- 1 tablespoon olive oil
- 1 large onion (chopped)
- 2 clove garlic (minced)
- 4 medium ears fresh corn (kernels scraped from cob with a sharp knife)
- 2 medium ripe tomatoes (diced)
- 2 small yellow summer squashes (diced)
- 1 1/2 cup fresh green beans (trimmed and cut into 1 inch lengths)
- 1 14 oz. can pureed or crushed fire-roasted tomatoes
- 1 fresh chili (seeded and minced, or 1 4 oz. can mild or medium-hot chopped chilies)
- 1 cup water or vegetable broth
- 1/4 cup fresh cilantro or parsley (chopped)
- sea salt (to taste)
- freshly ground pepper (to taste)
- sour cream or plain yogurt for topping (optional)
Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Instructions
Heat oil in a soup pot. Add onion and garlic; sauté over medium heat until the onion is golden. Add corn kernels, tomatoes, squash, string beans, canned tomatoes and chilies. Add enough water or broth to make the mixture moist but not too soupy. Simmer gently, covered, for 20 minutes.
Add cilantro or parsley, then salt and pepper to taste. Simmer very gently for 5 to 10 minutes more, or until the corn kernels and squash are just tender. Serve in bowls topped with sour cream or yogurt if desired.
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