Winter Staple Corn Soup Chilled for Summer

Name: Winter Staple Corn Soup Chilled for Summer
Cuisine: American
Ingredients: 1 approx. 400 ml Milk; 1 large can Canned corn (cream); 1 small can Canned corn (kernels); 1 Consomme soup stock cube; 1 tbsp Grated cheese; 1 dash Salt and pepper; 1 dash Parsley

cookpad.japan @cookpad_jp

I've loved this corn soup when I was a child. Since it's easy to make, I often helped out.

The powdered cheese gives it's kick, so hold back on the salt. Also for the pepper, white pepper looks better than black. Recipe by *yukimi*

I've loved this corn soup when I was a child. Since it's easy to make, I often helped out.

The powdered cheese gives it's kick, so hold back on the salt. Also for the pepper, white pepper looks better than black. Recipe by *yukimi*

cookpad.japan @cookpad_jp

I've loved this corn soup when I was a child. Since it's easy to make, I often helped out.

The powdered cheese gives it's kick, so hold back on the salt. Also for the pepper, white pepper looks better than black. Recipe by *yukimi*

I've loved this corn soup when I was a child. Since it's easy to make, I often helped out.

The powdered cheese gives it's kick, so hold back on the salt. Also for the pepper, white pepper looks better than black. Recipe by *yukimi*

Saved

Ingredients

1approx. 400 ml Milk
1 largecan Canned corn (cream)
1 smallcan Canned corn (kernels)
1Consomme soup stock cube
1 tbspGrated cheese
1 dashSalt and pepper
1 dashParsley

Saved

Steps

1

Add the contents of the can of corn to a pot and add an equal amount of milk (measure milk by using the empty can). Turn on the heat.
2

Add soup stock and cheese to the pot and bring to a boil, stirring the bottom to prevent burning. Flavor with salt and pepper, top with parsley and it's complete. If you like, you can also add a can of regular corn. But it's not necessary.