Cream of Corn Soup
This is a luscious and lovely cream of corn soup. It is a particular treat when sweet corn is fresh and at it's prime and is ready for the table in less than 30 minutes.
Ingredients
- 2 1/2 cups corn, cut from the ear, simmered until tender in 1 cup milk (or 2 1/2 cups creamed style canned corn)
- 3 tablespoons butter
- 1/2 onion, medium, sliced
- 3 tablespoons flour
- 1 1/2 teaspoons salt
- pinch black pepper, freshly ground
- nutmeg, grated, optional
- 3 cups milk, or 2 1/2 cups milk and 1/2 cup cream
- 3 tablespoons parsley, or chives, chopped, optional
Instructions
- If you are using fresh corn, simmer it in 1 cup of milk until it is tender.
- Put the cooked or canned corn through a food mill, food processor or coarse sieve. Melt the butter. Simmer the onion in the butter, until soft. Stir in the flour, salt and pepper, a touch of nutmeg, the corn and the milk. Heat through.
- Serve the soup sprinkled with chives or parsley.
Nutrition
Calories: 250kcalCarbohydrates: 37gProtein: 11gFat: 8gSaturated Fat: 4gCholesterol: 21mgSodium: 983mgPotassium: 536mgFiber: 3gSugar: 16gVitamin A: 856IUVitamin C: 11mgCalcium: 243mgIron: 1mg
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