Saturday, October 22, 2011

Simple and comforting cream of corn soup recipe

Cream of corn is probably my favourite soup ever since I was young.  French onion soup comes a close second, but I have yet to try making that.  What's not to love about cream + corn? A cup of steaming corn soup is always soothing and enjoyable at anytime, any place.  With winter creeping in and I'm always getting sick, I find myself craving cream of corn soup more and more.

I've always relied on making cream of corn soup just by opening a can of Green Giant creamed corn and add milk, which is pretty simple.  But I recently refined the process just a little bit more and here it goes...  

2.5 tbsp. butter
2.5 tbsp. flour
500 ml milk
1 can sweet corn*
1 pinch sea salt
1 pinch rosemary

*note: I highly recommend using Delmonte peaches & cream corn since it gives a really nice sweet flavour in the soup.  I also ended up using half because one can had too much corn >_<. 

In a large saucepan, melt butter and slowly mix in flour to make a roux.  After a few minutes, cnce a smooth paste is formed, slowly add milk.  Bring to boil and stir until the paste is dissolved and the liquid thickens.  If you want a thicker consistency, you can add 1/2 cup of cream or more flour.  Add sweet corn, season with salt and rosemary and reduce to simmer for about 5 minutes.  Keep stirring to prevent the film from forming. 

Season with black pepper and serve!

No comments:

Post a Comment