Cream of Corn Soup
Source of Recipe
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Recipe Introduction
You can use frozen or canned corn for this recipe, but for best
results use fresh corn and remove it from the cob as described in the
recipe.
List of Ingredients
Cream of Corn Soup
2 1/2 cups (625 ml) fresh, frozen, or canned corn
3 Tbs (45 ml) butter
1/2 onion, finely chopped
3 Tbs (45 ml) all-purpose flour
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
4 cups (1 L) milk
1 cup (250 ml) half-and half or light cream
2-3 slices bacon, fried crisp and crumbled
If using fresh corn, working over a large plate or shallow bowl, cut
the kernels from the cob and scrape the cob with the back of the knife
to extract the juices. Collect the kernels and juices and set aside.
Heat the butter in a large pot over moderate heat and saute the onion
until it is tender but not brown, about 5 minutes. Stir in the flour,
salt, pepper, and nutmeg. Cook for 3 minutes, stirring frequently.
Stir in the milk and cream and bring to a simmer, stirring frequently.
Stir in the corn and simmer until tender, 3 to 5 minutes. Serve
garnished with crumbled bacon. Serves 4 to 6.Recipe
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