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]
Find more recipes at goboldwithbutter.com
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.
About this Recipe
Bobbi Gulla BobbiGee - Jan 19, 2013
Bea, I hope you like this...I do! ;-)