Corn Soup

Corn Soup

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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

How to Make Corn Soup

Step-by-Step

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

Printable Recipe Card

About Corn Soup

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



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