Corn Soup with Sausage
Pairing description: This Corn Soup recipe and Gratzer beer pair well together because of the smoky, sweet & spicy combinations flowing between the beer and soup. The smoky aromas along with the sweet & sour taste of Gratzer balance well with the seasonal sweet corn, spicy herbs & spices, hearty Polish sausage and smoky Gouda cheese topping. While in most regions of the country, it is warm and summery; it is foggy and cold in San Francisco. The great Mark Twain once said “The coldest winter I ever spent was a summer in San Francisco”. This hearty yet seasonal soup and medium-bodied refreshing beer are perfect to combat the cool fog rolling in each day.
6 ears fresh corn
1 ham bone or smoked ham hock
10 cups water
2 tablespoons vegetable oil or butter
1/2 pound smoked Polish sausage, cut lengthwise into quarters then crosswise into 1/4-inch pieces
2 cups chopped onions
1 cup chopped celery
2 cups peeled, seeded and chopped tomatoes
2 teaspoons Essence, recipe follows
1 1/4 teaspoons salt
5 sprigs fresh thyme, tied in a bundle with kitchen twine
1 bay leaf
1/3 cup finely chopped green onions
2 tablespoons chopped fresh parsley leaves
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Cut the corn kernels from the cobs, then, using the back of the knife, scrape the cobs to release the corn milk. Set aside.
Put the scraped cobs in a large, heavy pot or Dutch oven. Add the ham bone and water and bring to a boil. Reduce the heat to medium low and simmer for about 1 1/2 hours. Remove the cobs and discard. Remove ham bone and discard.
Heat the oil in a large skillet and sauté the sausage until golden brown, stirring frequently, about 6 minutes. Add the onions and celery to the hot skillet and cook, stirring, until the vegetables are soft and light golden brown, about 8 minutes. Add the tomatoes and cook until they begin to break down, about 2 minutes. Transfer the sausage-vegetable mixture to the pot with the corn broth along with the corn kernels, Essence, salt, thyme bundle, and bay leaf, and simmer for 30 minutes. Remove the thyme bundle and bay leaf, add the green onions and parsley and serve.