Quick and Easy Creamy Corn Soup

Name: Quick and Easy Creamy Corn Soup
Yield: 5 servings
Cuisine: American
Ingredients: 1 can Canned creamed corn with corn kernels; 40 grams Cake flour; 40 grams Butter; 400 ml Milk; 200 ml Water; 2 Consomme stock cubes; 1 Salt and pepper; 50 ml Heavy cream (or whipping cream)

cookpad.japan @cookpad_jp

I modified a corn potage soup recipe I learned from a cooking school when I was single. I took hints from the steps, and I just modified the ingredients and amount. You can make easy soup in no time using canned creamed corn with corn kernels.

During Steps 1 and 2, when you add milk, make sure you use very low heat. If you add the milk little by little while mixing well, the mixture won't become lumpy but becomes smooth. Recipe by Lesser Panda

cookpad.japan @cookpad_jp

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Ingredients

5 servings

1 canCanned creamed corn with corn kernels
40 gramsCake flour
40 gramsButter
400 mlMilk
200 mlWater
2Consomme stock cubes
1Salt and pepper
50 mlHeavy cream (or whipping cream)

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Steps

1

Melt butter in a pot without scorching over very low heat, add cake flour, and mix well with a whisk. The mixture is thick at the beginning, but after mixing for 3 ~ 4 minutes over heat, it becomes smooth. Then go to Step 2.
2

Add milk to the pot in Step 1 little by little while constantly mixing. When you add the milk, the mixture will harden each time, but make sure you mix well with a whisk. When it's no longer lumpy, add the remaining milk, then the water, consomme cubes, and canned corn. Simmer while mixing occasionally.
3

When it starts to boil and the mixture is thickened, adjust the taste with salt and pepper. Turn off the heat, pour heavy cream in at the end, mix, then it's done. It's a creamy and smooth creamed corn soup.
4

When the mixture is too thicken or when you are warming up the soup, add milk to dilute.