Cream of corn soup recipe
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Cream of corn soup recipe

A fantastic appetiser or palette cleanser for your weekend dinner gathering is essential. Soup is often light, comforting, and not only does it not kill your appetite but also stimulates your want for additional food. If you’re in a creative mood, cream of corn soup may be used in a variety of ways and is easy to create. Corn soup is a popular first course to pair with a glass of something fruity. This is the perfect dish for a quick meal to kick off a formal dinner.

Cream of corn soup suggestions

The double boiler, often called a bain marie, is used to prevent the milk from burning while it is being heated. In order to make the soup more substantial, chop the onions and leave them in the soup rather than only using them for flavouring. To prepare, you may either use canned sweet corn or cut kernels from a fresh cob. The corn on the cob may be roasted and then scraped into the soup. Baby corn, whether steamed or grilled, is a great garnish for this soup and provides a nice crunch.

We recommend this cream of corn soup as an appetising first course for any dinner gathering. As a first course to your winter feast, serve this sweet, creamy, and wonderful soup.

Cream of corn soup recipe

Cream of corn soup recipe

Source: Gary Dunn

Course: Starter

Cuisine: Global

Difficulty: Easy

Prep time: 10 minutes

Cooking time: 45 minutes

Total time: 55 minutes

Ingredients

  • 5 cups milk

  • 1 onion

  • 2 tbsp butter

  • 1 cup cream or sour cream

  • 1 cup sweetcorn

  • salt and pepper

Optional

  • baby corn, steamed or fried

Method

  • Heat the milk and halved onion into a double boiler. Keep below boiling point.
  • Add the other ingredients, except the cream, and cook slowly for 35 minutes.
  • Remove the onion and add the cream just before serving.
  • Optional: Add steamed baby corn into the soup.

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