corn soup

Name: Corn Soup
Prep time: 15 min
Cook time: 20 min
Cuisine: English
Ingredients: 2 can(s) creamed corn; 2 tablespoon(s) butter; 1 tablespoon(s) flour; 2 cup(s) whole milk; 2 - sliced sweet onions; 1 tablespoon(s) fresh parsley; - salt and pepper to taste; - dill and parsley to garnish

(1 RATING)

57 Pinches

Susan Pagano

Mills River, NC

Updated on Jan 23, 2013

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.

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prep time 15 Min

cook time 20 Min

method Stove Top

yield

Ingredients

2 cans creamed corn
2 tablespoons butter
1 tablespoon flour
2 cups whole milk
2 - sliced sweet onions
1 tablespoon fresh parsley
- salt and pepper to taste
- dill and parsley to garnish

How To Make corn soup

Step 1

Rub corn through a sieve. Discard pulp and put corn mush aside.

Step 2

Saute onions in butter until soft and yellow (I chop my onions finely rather than leave them sliced)
Step 3

Add in flour and milk gradually stirring until mixture boils. Stir in the sieved corn and parsley.
Step 4

Season to taste with salt and pepper.
Step 5

Simmer for 20 minutes. Check often to be sure soup doesn't get too thick. If it does you can add more milk.
Step 6

Ladle into bowls and garnish with paprika and chives.
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