Pantry Raid! Corn Soup

Yes, pantry raid!  I'm a huge believer in a well stocked kitchen with versatile options.  I'd like to say it's because I adore cooking, but really it's because I get lazy in the kitchen when I get busy everywhere else.  Cooking always relaxes me, so stocking staples mean I get to eat a home cooked meal without the hassle of grocery shopping without a car.

I have a lot of the typical staples like dried pasta, chicken stock, garlic, red onions, bacon, unsalted butter, an impressive collection of spices and dried herbs, and a smattering of frozen fruits and vegetables.  Some of my other favorites include chipotle in adobo, agave nectar (texture of honey without the domineering flavor), wasabi paste, lemon grass paste, granny smith apples, couscous, arborio rice for risotto, 90 second rice packets, different vinegars like apple cider and balsamic, and half and half or cream.  All of my pantry staples are comforting without being boring, which is imperative for pantry cooking.

My final lab rotation report was due last week, making me a 2nd year PhD student and my fridge very bare.  I've been on a corn and chipotle kick recently, so I decided use my supercool lime green immersion blender to make myself a quick dinner of corn soup.

Summer Creamed Corn

As much as I love the convenience of frozen corn, there is nothing better than sweet fresh corn.  Which is why I was so happy to dig into the 6 for $2 corn display at the grocery store and get my shuck on.  While grilled corn with chile lime butter will always be my favorite, there is something to be said for corn that can be a condiment.

Summer Creamed Corn