• This easy and healthy corn soup recipe is great as an appetizer or for lunch. Add in a handful of spinach to sneak in some extra veggies.

Ingredients

  • 1 cup fresh corn (can use frozen or canned)
  • 2 cups boiling water
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1tsp minced onion
  • 2 cups milk
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PREP TIME 15 Min READY IN 40 Min
COOK TIME 5 Min SERVINGS 4
MAIN INGREDIENT Vegetable
MEAL/COURSE Side Dish
TYPE OF DISH Soup and Stew
COOKING METHOD Stove-Top

Preparation

  1. Simmer corn & water together for 20 minutes.
  2. Press through a course sieve (sieve is an instrument that mushes the corn. You can use a blender or food proccessor too). I mush half of the corn and leave the rest whole.
  3. Melt butter, blend in flour, salt, pepper, and onion.
  4. Add milk gradually.
  5. Heat to boiling stirring constantly and add strained corn. Cook until thickened, about 5 minutes.
  6. Serve garnished with spinach. You can add some spinach to the whole pot of soup. This is one of my favorite soups. Hope you enjoy!

Rating

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