Nettle Corn Chowder

 Yesterday I made the best Nettle soup ever! 

The recipe for my usual green soups depends on what is on hand, so it's unusual for me to write down the recipe - but it was that good.

 

Cutting without stinging - stick the colander under the leaves you intend to cut.

All the stinging hairs/needles are on the backs of leaves, and the stems.

Some of the ingredients are pre-packaged.  I use potato flakes and broth because there are almost never real potatoes in the house, and there is never enough broth for the amount of soup we eat in the spring.  You can make them from scratch, though. 

The dairy can be subbed too. 

Here we go...

1 T butter
2 T minced onion
1 stalk celery chopped
1 quart fresh nettle leaves
1 small potato, chopped (had here because Easter :-) )
1 hard boiled egg, chopped
1/4 C 1/2 and 1/2
1/2 C corn
2 slices bacon, cooked til crisp
1 quart chicken (or veg) broth
1/2 C instant mashed potatoes

Instructions:
Process the rinsed nettles with about 2 cups of the broth until you get a green slush.
Melt butter in pan.
Sweat onion and celery in the butter.
Add the processed nettle to the pan.
Add chopped egg and potato, and the rest of the broth.
Add corn and whisk in instant potatoes
Add 1/2 and 1/2 and bacon (bits)

Heat thoroughly.  Serve with crackers.  There won't be any left, but just in case, it can be refrigerated.

AND
Just in case you have lots of nettles available, you may want to try this...

https://theessentialherbal.blogspot.com/2020/04/handmade-stinging-nettle-pasta.html

As I recall, I did find the nettle TOO strong, so you may want to cut it a little.