Corn Cream Soup. Whole kernel corn, cream cheese and garlic salt are added to a cream soup base with onions, garlic and parsley cooked in chicken broth. As I was looking through the recipes on the blog, I noticed that there are only seven recipes using corn, and since I want to make it an even number here's another new recipe. Creamy Corn Soup with Chiles and Peppers Crisco.
This delicious corn and crabmeat soup, flavored with green onions and sesame oil, is a quick and filling dish that can be on your table.
This speedy and roasted creamy corn soup is here to show the world just how much vegan food rocks.
Corn is the flavor of Mexico and this cream of corn soup highlights that earthy corn flavor.
You can have Corn Cream Soup using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Corn Cream Soup
- You need 1 can of corn.
- It's 1/4 cup of all purpose flour.
- You need 2 tbsp of butter.
- Prepare 1/2 cup of cream.
- Prepare 1 cup of milk.
- Prepare 1 tbsp of powdered chicken broth.
- Prepare 1/2 tsp of salt.
- It's of Crushed black pepper.
- You need of Parsley flakes (additional).
Ears of Mexican white corn are called elotes. If you have never tried elotes they are much tougher and. DH doesn't even like creamed corn and he said this was really good. I left out the celery salt This is a really great and quick soup to make.
Corn Cream Soup instructions
- Use low heat. Melt the butter, then add the flour. Stir until it forms some kind of roux..
- 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..
- Add the kernels. Use medium heat this time. When the soup is bubbling, turn off the stove..
- Sprinkle some parsley flakes on the soup. Serve with slices of bread..
The bacon really adds a nice flavoring to the roux. Chicken and corn soup (also called cream corn soup) is a thick Cantonese soup. Complete instruction to show you how to make it, come with a video tutorial. Heat the corn kernels in the chicken broth. Season with salt, pepper, and a little grated onion or finely chopped green pepper.
