I hate to admit it, because I wanted so badly to love this soup, but I was underwhelmed. Maybe the corn in my area is passed it's peak, though it tasted sweet when I ate raw kernels, or maybe my corn to onion ratio was off. I used four cobs-worth of corn instead of the recommended three, and it still looked skimpy, compared to that giant onion. I don't know what it was, but the soup just didn't turn out very corny. Milky, lightly sweet, and it had cheerful little specks of orange (carrot) and green (the rosemary, maybe?), but even with the bacon, corn kernel, and scallion topping, the best word I can come up with to describe it is "mellow." It was nice, but not what I'd imagined. I feel like corn soup should have chunks of corn in it, more than the scattering I added as a topping.
The soup tasted fine, and would be a nice thing to make if you came into an abundance of corn, but if it was up to me, I don't think I'd make it again. However, Charlie LOVED this soup. He ate two bowls of it! He's never eaten corn when I've given it to him, so my expectations were low, but his whole face lit up when he tried it. Yahoo! That's enough to make me make it again.
Conclusion: Just okay for me, but it's Charlie-approved!
On another tangent, I have a question, in preparation for the madeleine recipe we'll be baking later this month. Does anyone know if you NEED to buy a special pan to make these? Is the shape only decorative, or does it also change the way the madeleine cooks? If I can get away with baking them in a cupcake tray or something, I'd like to, because I don't need such a uni-purpose pan cluttering up my shelves.
Sorry if I sound cranky. Since I went to the dentist last week, I've periodically gotten unprovoked toothaches in the tooth he drilled (and drilled, and drilled). I'm mid-toothache as I write this, so I apologize if I'm surly.
yes you definitely need a special madeleine pan!!! They are not madeleines otherwise - can't explain it- but as you are so into baking -just go for it and you'll be glad you did!
ReplyDeleteGlad Charlie liked the soup! I think corn soup is hard. There are too many variables with corn- starch vs. sweet vs. fiber vs. water content. It really makes it difficult. I think there are some recipes for corn chowder that are going to be more fool proof- the ones that use cream to finish and bacon to start in particular!!! Corn chowder has a really excellent affinity with shellfish- I would check out some low country recipes if you can- you are sort of in the south and def. in the Gulf coast region- I think New Orleans cuisine would help you out here, but also New England style corn chowder which is a lot like clam. My two cents about the green scallions- they are not particularly digestible and harden somewhat during cooking so that might be why people don't use- because they are the more fibrous tips of the plant as opposed to the root ends. But I like them just fine- just can't cook them too long.
Wondering about her recipe_ I suspect the problem with it is she has the corn cobs simmering and only slightly flavoring the milk, and she does not have any chicken stock or cream. If she adds water that's even worse. The only way a corn chowder is going to be really amazing is if starts out with sauteed ingredients ( the deeply cooked Cajun Holy Trinity + bacon comes in handy here) roasted corn, not boiled, and builds up from there- with a flavorful stock,plenty of salt and pepper,herbs and some cream, and potatoes help an awful lot too- if her recipe lacks much of those key ingredients then you are lucky it didn't end up just tasting like sweet corn flavored milk.
ReplyDeleteSorry stacyj, but I have to disagree about the madeleine molds, I do not have one either and do not plan on buying one for this month's recipe. I have a long standing rule against single use gadgets of any kind, perhaps inspired by my tiny little kitchen. I asked this same question and also poked around on the internet a bit and found that muffin/cupcake tins can indeed be used (as per the bakers at Tuesdays with Dorie). If you do not use the mold your cookies will not technically be madeleines, but they will taste the same and that's all I really care about. Heck, at this point I don't even know if I like madeleines, somehow I've never tried them.
ReplyDeleteHmm, sounds like I might be a little cranky too.
Sorry this wasn't a hit for you - I know I added a little heavy cream & used extra corn (and pancetta) as a garnish. Totally agree about the dark green on scallions - they always get used here :-)
ReplyDeleteI have never tried madelines without the pan, but I think you could try using a well greased muffin tin and just use a few Tbs of batter in the bottom.
Sorry you were underwhelmed by this soup. I know that I may not make it again because I don't own a blender. This makes me debate whether I want to buy a Madeleine pan as well.
ReplyDeleteI don't think I would buy a madeleine pan. I have one and I've used it exactly one time in ten years! I agree with the recommendation to just partly fill a muffin tin. Sorry you didn't like the soup.
ReplyDeleteSorry this soup was not a hit with you but I love it and it is easy to make too. Adding the bacon bits to it was perfect !
ReplyDeleteToothaches are nasty!
ReplyDeleteI really have to try corn chowder, i've seen it mentioned so many times now! Sounds like my kind of food!
Hope the pain settles!
Sorry about your tooth. Hope you feel better soon. And sorry you didn't care for the soup. It's not really to be a chowder, but perhaps you'd like that better?
ReplyDeleteYour soup looks great as it is...Maybe my onion was smaller or my corn cobs were larger, but I thought it turned out okay. Maybe my brain was foggy on bacon fat.
ReplyDeleteAs for the madeleine pan, I am thinking of doing a test run for the regular madeleines in my mini bundt pan this weekend. If they turn out okay, I'll stick to that for the FFwD post. My question would be how many tablespoons of batter should go into my type of molds. I should post that now in the September thread...
A madeline pan is a must if you want real madeliines...their shape defines them and since they don't have lots of add-ins like nuts or chocolate chips they need something...shape I guess. Sorry about your toothache. Kinda ruins life when teeth are not happy. And about the corn soup...that's why I kept mine chunky and added extra veges and used chicken stock instead of water...I'm after flavor, not just added-to-the-top as a garnish flavor. And, I used lots of scallions...not the really green fiberous ends, but including the green part that is more sturdy and was great.
ReplyDeleteYour soup does look great, and I'm glad Charlie liked it even if you weren't a fan. It does sound like your corn cobs were a bit small - I used 3 ears and a huge (Texas-sized) onion, and there was a lot more corn than onion.
ReplyDeleteI am glad, I am not the only one who wonders about the green part of the scallions. I use them, also.
ReplyDeleteYour soup is pretty.
I thought the soup would be too thin for our preference so I didn't use all the water it asked for. The creme fraiche also helped a bit. I like the green part of the onions and used that too! Hope your tooth feels better.
ReplyDeleteThe dentist always makes me crabby! And the drill-don't even get me going on that subject...
ReplyDeleteThe subject of the madeleine pan, I think the pan defines these french cookies. There are baking pans that I think are superfluous like hamburger bun pans, give me a break! But the shape of the madeleines that comes from the pan would be impossible to replicate in a muffin pan, might taste the same?? See if you can find one in a second hand store, you never know!!!
Oh sorry, one more comment, I didn't use the water in my soup and added extra corn like you so if mine came out a bit chunkier that's why!
ReplyDeleteSorry about your toothache, Ei. And that this soup wasn't your favorite. I wonder why it was bland. Mine couldn't have tasted cornier.
ReplyDeleteI don't think you need to buy the pan. I bought one about 15 years ago and I've NEVER used it. Of course, now I finally have the perfect opportunity to use it. But if I didn't have it, I think I'd go the mini-muffin pan route.
Hi! I use the green part, unless they have been sitting a while and are not super fresh. I looked at the recipe and right off the bat decided that it had too much liquid, so i cut out a cup of the milk (and actually I used half and half), added a cup of stock and a cup of water. The corn can affect the flavor, but in this case I think it is just too much liquid.
ReplyDeleteyou can't make madeleines unless you use a madeileine mold. And even then you might not make them perfectly. But at least the mold will gove you a fighting chance. a muffin pan will give you some sort of dense muffin, not a springy proper madeleine. Some well established tradition is best followed, in the kitchen, in art, and in life. And that's my 2 cents!
ReplyDeleteI'm sorry you didn't like Ei, but that happens sometimes. I'm glad Charlie liked it though! I also use the green part of the onion - it's the best part as far as I'm concerned. And it looks so pretty as a garnish, doesn't it?! I hope your toothache gets better. Have a great weekend!
ReplyDeleteI use the green part of the spring onions all the time. It's such a nice garnish. Your soup looks delicious. Glad Charlie approved!
ReplyDeleteI vote for the green part of the onion, too - why waste it? It's so wonderful when kids find something that pleases them so much. Even if it's not on the menu for you again, at least you've found a winner for him!
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