As you probably guessed, the original recipe isn't really called "Sarah's Popcorn Soup." It's actually called "Nancy's Popcorn Soup." However, I'll tell you that the original iteration of this recipe...is not very good. It's kind of tasteless and bland (even with the added hot sauce), and I wanted so badly for this recipe to work that I took to my spice cabinet and made it awesome.
It was incredible once some magic was worked on it. Truth be told, you don't even really need the popcorn -- it's kind of a kitschy topping, but it was fun, and I really liked it.
Also, I'm not known for being terribly observant, and my memory/attention span is roughly that of a gnat, so I had a couple moments the night we had this soup that made me think I was actually losing my mind.
I put the popcorn garnish on mine (Dennis didn't want the popcorn), and set it on the table while I did a couple of things. When I got back to the table, there was no popcorn on the soup. I was pretty sure I'd put some on there, but I also know how quickly I forget things, so I didn't think much of it and put more on.
I went into the kitchen to do something else, and when I came back, the popcorn was gone again. At this point, I was fairly certain I was losing my mind, and I actually looked over at Dennis to see if he was snatching my popcorn when I walked away. He wasn't paying any attention.
(Have you figured it out yet? I hadn't.)
Apparently, when popcorn is in liquid, it kind of shrivels and 'disappears.' I'm kind of embarrassed how long it took me to figure it out, but I did eventually! (NOTE: The popcorn shrivels.)
(EDIT: Don't forget to enter the KitchenAid giveaway, found here!)
Sarah's Popcorn Soup
Serves 4 to 6
From "Nancy's Popcorn Soup" in The Dinner Doctor
(You may notice an extra ingredient in this shot, as well as several others missing. I changed this recipe a LOT. Some stuff in the original, I didn't even bother with at this point.)
2 cans cream-style corn
1 can regular corn, drained
2 cups chicken broth (or veggie broth if you want it to be vegetarian)
2 cups half and half
2 Tbsp. butter
2 cups popped popcorn
(Starting here is where I added spices, etc. Mine was pretty spicy. Change amounts accordingly.)
1 Tbsp. Tabasco sauce
1 Tbsp. garlic powder
1 Tbsp. Cajun seasoning
1 tsp. nutmeg
Black pepper to taste
Shredded cheese (optional)
Pour corns (plain and cream-style), half and half, and broth into a large pot and heat over medium heat, stirring constantly for the first few minutes. Continue cooking, stirring occasionally, until the soup thickens and is hot (not boiling).
Stir in the Tabasco, garlic powder, Cajun seasoning, nutmeg, and black pepper.
Cook, stirring occasionally, until it has reached desired thickness.
Remove from heat and stir in butter. Taste and add more seasonings as needed.
Garnish with cheese and popcorn.
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