Corn Soup
By
Susan Pagano
@Mallie1
1
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 vote5
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top
Ingredients
-
2 can(s)creamed corn
-
2 Tbspbutter
-
1 Tbspflour
-
2 cwhole milk
-
2sliced sweet onions
-
1 Tbspfresh parsley
-
·salt and pepper to taste
-
·dill and parsley to garnish
How to Make Corn Soup
- Rub corn through a sieve. Discard pulp and put corn mush aside.
- Saute onions in butter until soft and yellow (I chop my onions finely rather than leave them sliced)
- Add in flour and milk gradually stirring until mixture boils. Stir in the sieved corn and parsley.
- Season to taste with salt and pepper.
- Simmer for 20 minutes. Check often to be sure soup doesn't get too thick. If it does you can add more milk.
- Ladle into bowls and garnish with paprika and chives.
About Corn Soup
Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: English
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
