Leek and Cope’s Dried Corn Soup

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I usually make a potato leek soup, and sometimes add Cope’s Dried Corn to it if I want to stretch the soup, or if I am using up only a few leftover potatoes and want to make the soup heartier and thicker. A few weeks ago, I had some leftover leeks in the refrigerator, and no potatoes at all. The weather was yucky, and rather than go out to buy potatoes, I tried making the soup with just the leeks and corn. That night, everyone had two bowls of soup before dinner. Beth said that Paul had some of the leftovers for breakfast the next morning. This soup was definitely a hit and everyone enjoyed it so much I decided to make it again the following week. Cope’s Dried Corn is a unique local product with a really great sweet taste and chewy consistency. It is manufactured in Lancaster County, Pennsylvania, the area where Pennsylvania Dutch, or Amish people, farm. As far as I can tell, it is only carried in specific supermarkets in our area, like Redner’s, that carry some locally grown and manufactured products.

Leek and Cope’s Dried Corn Soup

• 1 package (7.5 oz.) Cope’s Dried Corn
• boiling water
• 2 large leeks
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 1-1/2 cups heavy cream
• 2-1/2 cups milk (regular or low fat)
• 2 Tbsp. Osem pareve chicken soup mix
• 1/2 tsp. smoked paprika
• Salt and freshly ground pepper to taste

Empty package of Cope’s Dried Corn into a four-cup glass measuring cup and add boiling water to equal 4 cups. Set aside.

Trim bottoms and slice leeks in half lengthwise. Rinse away any sand that has gotten between the layers with cold water.

Slice halves crosswise into thin strips and place in a colander. Rinse thoroughly, again, once they have all been sliced, and drain well.

Meanwhile, melt butter in a large pot. Add well-drained leeks and sauté on medium high heat, stirring occasionally, until they are very tender, most of the liquid has evaporated, and they have just begun to show signs of caramelizing.

Sprinkle flour over the leeks and stir in. Continue to cook on medium high heat for 6 to 8 minutes until flour is well cooked.

Gradually stir in cream.

Carefully pour in reserved soaked corn with its liquid and stir in.

Stir in chicken soup mix, smoked paprika, salt and pepper.

Gradually stir in milk.

Turn heat to very low and simmer gently, uncovered, for half an hour, stirring occasionally.

Serve warm.

Serves 8-12. Can be made a day or two ahead and gently rewarmed. Does not freeze well.