If you’re of childbearing years like I am and wanting to cultivate a strong body for future pregnancy, you need to become BFF with bone broth ASAP. I know. It smells, it has an intense taste and you just can’t wrap your mind around touching animal bones and putting them in a crock pot. Trust me, as a recovering vegan I 100% hear you. I also know from my own experience and working with countless women over the years, bone broth is key for fertility, hormonal health and overall wellbeing.
I’ve learned to enjoy by daily ritual of drinking a cup of bone broth. If you haven’t tried it yet check out all these reasons why it’s a miracle elixir and consider trying it. Those of you that have reading my blog for a while you know I am not a fan of diets or labels. I am a fan of nourishing our cells, medicinal foods and mindful eating. Bone broth isn’t for everyone, but it’s definitely for me!
I’m always looking for ways to sneak bone broth into my meals and it works beautifully as a base for soups. Corn is all over the farmers markets right now and corn soup sings of late summer lunches and outdoor dinners. Truth be told I’ve been known to enjoy a bowl of this yummy soup for breakfast. It’s like a savory bowl of grits, but way better.
To get as much corn flavor out of the soup as possible, simmer the corn cobs in your bone broth for about 25 minutes before putting the soup together. It really makes a difference and helps the corn shine and not get overtaken by the bone broth. I suggest a chicken bone broth here as it’s lighter in flavor and pairs beautifully with corn.
For all you mamas and busy women out there this soup can be made in larger batches and frozen for easy meals during the week. I typically freeze soup in single servings to cut the defrosting time down.
And if you’re really not into bone broth this soup will work really well with my healing mineral broth as a base, and it’s vegan ;)
Bone Broth Corn Soup
Recipe adapted from 101 Cookbooks
- 6 ears corn, husks removed
- 7 c. bone broth
- 2 Tbsp. grass fed butter
- 1 Tbsp. olive oil
- 1 pound potatoes, cut into 1/4-inch dice
- 4 medium shallots, chopped
- 5 medium cloves garlic, chopped
- 2 tsp. fresh sage, sliced thin
- 2 big pinches Celtic sea salt
- Freshly ground pepper
- Micro greens
Bring the bone broth to a gentle simmer over low heat. While it’s warming up slice the kernels from the cobs and place them in a bowl. Add the cobs to the bone broth, cover and simmer for 25 minutes. After 25 minutes remove the cobs.
While the cobs are simmering add the butter and olive oil to a large skillet. Bring to a medium heat and add the potatoes and stir until coated with the butter and oil. Add a pinch of salt and cook until they are close to done about 6 minutes. Add the shallots and garlic and cook for a few minutes. Next add the sage and another pinch of salt. Stir gently for about a minute until fragrant.
Pour the potato shallot mixture into the bone broth and add the corn. Simmer for a few minutes. At this point you can puree some or all of the soup if you like. I left it as is. Season with salt and pepper. Serve with a handful of your favorite micro greens.
Soup will keep for several days in the fridge in an airtight container.
Do you drink bone broth? What are your favorite ways to get it into your diet? I’d love to know!