Corn Soup Recipe

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Corn Soup

Susan Pagano

By
@Mallie1

This recipe was one of my Grandmother's most requested soups. She was an amazing cook when it came to soups and baked goods. I am submitting her original recipe and can only hope that I haven't misread her instructions (she had the worst handwriting!). I use fresh corn shaved from the ear for this recipe but it does take much longer and my husband cannot tell the difference.

Rating:
★★★★★ 1 vote
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

2 can(s)
creamed corn
2 Tbsp
butter
1 Tbsp
flour
2 c
whole milk
2
sliced sweet onions
1 Tbsp
fresh parsley
salt and pepper to taste
dill and parsley to garnish

Step-By-Step

1Rub corn through a sieve. Discard pulp and put corn mush aside.
2Saute onions in butter until soft and yellow (I chop my onions finely rather than leave them sliced)
3Add in flour and milk gradually stirring until mixture boils. Stir in the sieved corn and parsley.
4Season to taste with salt and pepper.
5Simmer for 20 minutes. Check often to be sure soup doesn't get too thick. If it does you can add more milk.
6Ladle into bowls and garnish with paprika and chives.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: English
Dietary Needs: Vegetarian
Other Tag: Quick & Easy