Spiced Corn Soup W/Corn Husk Stock

• CORN STOCK
• Corn husks, silks and and the de-kerneled cobs from 1 lb ears of corn
• 1 tablespoon Himalayan sea salt
• 8 cups water
• CHOWDER
• 3 tablespoons extra virgin olive oil
• 1 lb fresh corn - kernels scraped from cob
• 1 large potato, peeled and diced
• 1 cup diced sweet onion
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced sweet bell pepper - use either red, orange, yellow or a mixture
• 1 large jalapeno - seeds are optional
• 2 large garlic cloves, smashed and chopped
• 2 cups fresh spinach
• 1-1/2 teaspoon Himalayan sea salt
• 2 teaspoons fennel seed
• 1/8 teaspoon fennel pollen (a pinch)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dry oregano
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon ground lemon pepper
• 6-7 cups corn husk stock recipe above (or vegetable stock)
• OPTIONAL (non vegan version) - Cream on hand to lightly top the soup

1. Place ingredients in a stock pot and bring it to a boil, simmer for 45 minutes. When done strain the stock and set aside until needed.
2. Heat olive oil in a large heavy bottom soup pot.
3. Saute the corn, potato, onions, carrots, celery, peppers, garlic and spinach over medium heat until soft...about 20 minutes.
4. Add the spices, stir to mix well and cook 5 minutes longer.
5. Add stock, mix well, and reduce heat to low and simmer, partially covered for 45 minutes to an hour.
6. Serve hot. OPTIONAL (non vegan version) - topped with 1 or 2 tablespoons cream.

corn, corn, salt, water, chowder, extra virgin olive oil, corn kernels, potato, sweet onion, carrots, celery, sweet bell pepper, garlic, fresh spinach, salt, fennel seed, fennel pollen, paprika, ground cumin, oregano, red pepper, ground lemon pepper, corn husk, version

Taken from food52.com/recipes/14787-spiced-corn-soup-w-corn-husk-stock (may not work)