Creamy Corn Soup

Name: Creamy Corn Soup
Total time: 1200 s
Yield: 2 to 3 Servings
Cuisine: British
Ingredients: 1 tablespoon (15 g) Butter; 1/2-1 Onion *thinly sliced; 1 cup Vegetable Stock OR Chicken Stock; 1 can (420 g) Creamed Corn *OR about 400g Corn Kernels, raw OR frozen; 1 Bay Leaf; 1 cup Milk *alter the amount to suit your preference; Salt & Black Pepper

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a very simple soup. Just Corn and Onion, and nothing else. You can use a can of Creamed Corn, fresh Corn OR frozen Corn Kernels. This soups is quite sweet and my children loved it when they were young. They would love it even more if there are some noodles in it. I added some Croutons today.

Hiroko Liston @hirokoliston

Saved

Ingredients

10 to 20 minutes

2 to 3 Servings

1 tablespoon (15 g)Butter
1/2-1Onion *thinly sliced
1 cupVegetable Stock OR Chicken Stock
1 can (420 g)Creamed Corn *OR about 400g Corn Kernels, raw OR frozen
1Bay Leaf
1 cupMilk *alter the amount to suit your preference
Salt & Black Pepper

Saved

Steps

10 to 20 minutes

1

Melt Butter in a large saucepan over medium low heat, cook Onion for a few minutes OR until translucent and softened. Try not to brown.
2

Add Stock, Creamed Corn (OR Corn Kernels) and Bay Leaf, and simmer stirring frequently until Onion is soft. *Note: If you use Corn Kernels, frozen OR raw, simmer for 15 minutes OR until Corn Kernels are cooked.
3

Remove the Bay Leaf, and use a slick blender to blend smooth. *Note: If you use a blender, work carefully as it is very hot. Then return the mixture to the saucepan.
4

Add Milk, season with Salt & Black Pepper, then heat to warm up as required. *Note: I added some Croutons and ground Black Pepper.