Corn Soup

Name: Corn Soup
Yield: 4 servings
Cuisine: American
Ingredients: 190 grams Can of Sweet corn (creamed); 200 ml Milk; 200 ml Water; 1/4 Onion; 1 tbsp White flour; 10 grams Butter; 1/2 cube Consommé soup stock cube; 1 dash Salt and pepper; 2 tbsp Sweet corn (whole kernels); 1 slice Bread; 1 dash Parsley (dried)

cookpad.japan @cookpad_jp

When I learned this recipe in junior college, it called for heating the flour with butter, and would become lumpy. I saw a TV show that showed sautéing onions before making the roux and adapted that procedure. Since then I've been making corn soup with onions.

Since it burns easily and spits when boiling, be sure to mix well from the bottom.
It hardens when cooled, so when heating leftovers the following day, be sure to mix before heating as well. Recipe by Narimofugi

cookpad.japan @cookpad_jp

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Ingredients

4 servings

190 gramsCan of Sweet corn (creamed)
200 mlMilk
200 mlWater
1/4Onion
1 tbspWhite flour
10 gramsButter
1/2cube Consommé soup stock cube
1 dashSalt and pepper
2 tbspSweet corn (whole kernels)
1 sliceBread
1 dashParsley (dried)

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Steps

1

Croutons: Cut the white bread into cubes, arrange on a baking sheet, and microwave on 600W for 2 to 3 minutes (no need to wrap).
2

Let cool while still on the plate. They'll be soft coming out of the microwave, but once cooled they'll harden. They're crunchy without oil.
3

Saute the minced onion in butter. Once they've become translucent, add the flour and continue to cook.
4

Add water a small amount at a time, mixing as you add. Add soup stock and bring to a boil, then add the creamed corn. Boil while stirring.
5

The amounts of water, milk, and corn are roughly the same. If you use the empty can, you don't need to measure and it cleans out the can.
6

Add corn kernels and milk. Once warm, flavor with salt and pepper and it's done.
7

Finish by topping with the croutons and parsley.