|Serves:||Yields 6 8 oz cups|
|1/2 - 1||huge vidalia or sweet onion [diced]|
|1 stick||unsalted butter|
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|1 can(s)||10 3/4 oz cream of celery soup|
|2 can(s)||14 3/4 oz sweet corn cream style|
|1 can(s)||15 1/4 oz sweet corn kernals [drained]|
|1 Tbsp||all purpose flour|
|1 c||heavy whipping cream|
|1/2 tsp||accent [optional]|
|salt & pepper to taste|
|sharp knife [to cut onion]|
|large non-stick soup pot & lid|
|spoon [for stirring]|
|1 tablespoon for measuring|
|half teaspoon for measuring|
|1 cup measuring cup|
I found the origins of this recipe here on JAP but it had crab in it. I'm also not wild about potatoes or celery so I addressed these issues with the help of my favorite JAP cook. This soup tastes a bit like "kettle corn" [butttery & sweet]. Its simple to make and and its not something you find everywere. So be unique, try it & let me know what you think. Be honest!
I hope you like it too!
Add accent, salt & pepper
Remember: Enjoy the fragrance of the butter & onion!
Add to soup pot.