4 cups corn cob stock
corn from two corn on the cobs
3 huge swiss chard, leaf and stem, chopped into bite size pieces
white from one large leek, sliced into 1/3 inch rounds
drizzle of olive oil
1 large summer squash, chopped into small pieces.
about a tablespoon of roast garlic
1 tbsp Minors clam stock
1 tbsp chicken boullion
4 to 5 oz medium portabella mushrooms (about 1/2 package)
2 cans Trader Joe’s Maine clams
Old Bay Seasoning and ground black pepper to taste
Corn Cob Stock
Add 4 or more corn cobs to a pot, cover with water, then bring to boil, lower to a simmer, and simmer on low heat for a few hours. Add water as needed to keep the cobs covered. Let cool, then scrape and squeeze the cobs to get all the remaining corn goodness available and add it back to the stock.
The day of the soup
Add all ingredients except clams together in a large soup pot. Bring to boil, then lower to a simmer, cook for around 1/2 hour to 45 minutes. Add clams, cook for a few more minutes.
Serve with oyster crackers or saltines or a nice crusty sourdough bread.