Corn Cream Soup

Name: Corn Cream Soup
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 can corn; 1/4 cup all purpose flour; 2 tbsp butter; 1/2 cup cream; 1 cup milk; 1 tbsp powdered chicken broth; 1/2 tsp salt; Crushed black pepper; Parsley flakes (additional)

Angela Mertoyono @tenshi

In my kitchen!

To have a smoother soup, blend the soup after it is cool. My family loves the extra crunchiness from the kernels, so I rarely do that.

Angela Mertoyono @tenshi

In my kitchen!

To have a smoother soup, blend the soup after it is cool. My family loves the extra crunchiness from the kernels, so I rarely do that.

Saved

Ingredients

20 minutes

4 servings

1 cancorn
1/4 cupall purpose flour
2 tbspbutter
1/2 cupcream
1 cupmilk
1 tbsppowdered chicken broth
1/2 tspsalt
Crushed black pepper
Parsley flakes (additional)

Saved

Steps

20 minutes

1

Use low heat. Melt the butter, then add the flour. Stir until it forms some kind of roux.
2

Open the can. Add the water to the pan. Stir. Add the rest of the ingredients one by one except the kernels. Stir thoroughly until it forms some kind of thick paste.
3

Add the kernels. Use medium heat this time. When the soup is bubbling, turn off the stove.
4

Sprinkle some parsley flakes on the soup. Serve with slices of bread.