I was starting some prep on Monday for this weekend’s Reconnecting with Creation retreat and somehow cut my index finger with the knife. I’m still not sure how it happened, but it did. I couldn’t get a hold of Grant and felt kinda woozy, so I called my mom who came to my rescue. My mom is a nurse and also generally hardcore, but she took one look at my finger and told me to get in the car because I needed some stitches. Six stitches, a few days later, and I’m feeling much better, especially since the doctor said I missed permanent nerve and tendon damage by a “hair strand.” So this is your PSA to be careful with your knives! We had just gotten ours sharpened in December, so they are still sharper than I’m used to. This incident was a good reminder to keep them sharp; that way, I’m less likely to get careless if I always know they’re sharp. Plus, sharp knives just make for more efficient cooking anyhoo.
I ended up not getting home until late, but I had planned to make this for dinner. We’re at that point in the season when I can stop hoarding our garden goodies from last season and start clearing out the pantry and freezer. This is one of my go-to recipes for last year’s sweet corn. It’s hearty, super simple, and we all love it. You should make some soon!
- 3-4 tbsp olive oil or fat of your choice
- 1 onion, diced
- 1 pound sausage (chorizo or Italian sausage are both delicious)
- 4 cloves garlic, minced
- 1 tsp oregano
- 1/2-1 tsp crushed red pepper flakes (depending on how spicy you want it)
- 2 pounds red potatoes, cubed
- About 2 cups of corn (ours was frozen from last season, but fresh off the cob during the summer works too)
- 3 cups stock
- 1/2 cup heavy cream (or whole milk if you don't have cream)
- Over medium heat, add the olive oil and diced onions. Cook for about five minutes or until the onions soften up.
- Brown the sausage with the onions. Once the sausage is browned, add the garlic and spices. Saute for about one minute.
- Add the corn and cook for additional few minutes, then add the potatoes and stock and bring to a boil. Reduce to simmer and cook until the potatoes are done, about twenty minutes depending on the size of your cubes.
- Add the heavy cream, cook for additional few minutes and serve. Optional garnishes: parsley, green onions, shredded sharp cheddar.
*Kale or spinach is a yummy addition to this soup if you have it. Just add 4-6 cups worth of greens when you add the cream and cook over low until the greens wilt. **This definitely doesn't need the sausage if you're looking for a meatless option. Just add more potatoes and corn instead or reduce the stock.
Adapted from Little Market Kitchen.