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!
Need a new pot? Check out Cook N Home 15 Piece Non Stick Black Soft Handle Cookware Set