Yields 6 8 oz cups
Bobbi's StoryI 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!
1/2 - 1
huge vidalia or sweet onion [diced]
10 3/4 oz cream of celery soup
14 3/4 oz sweet corn cream style
15 1/4 oz sweet corn kernals [drained]
all purpose flour
heavy whipping cream
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
1In large soup pot, melt butter. Do not burn!
2Saute diced onion
Add accent, salt & pepper
Remember: Enjoy the fragrance of the butter & onion!
3Add soup & corn
4Put sugar,flour and havy whipping cream in smaller bowl. Blend together with wire whip. NO LUMPS.
Add to soup pot.
5Mix all ingredients together.
6Bring to simmer on med-low heat. It takes about 10 minutes to reach simmer.
7Reduce heat to low to maintain slow simmer. Put lid on.
8Stir every 5-10 minutes to keep the soup from sticking on bottom.
9Continue stirring for 40 minutes.
10Use ladle to transfer soup to bowl.
11Store in refrigerator.
12Microwave or stove top to reheat.