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  • Corn Soup

    1 vote
    Corn Soup
    Prep time:
    Cook time:
    Servings: 4
    by Barbara Ferrell
    15 recipes
    		 >
    It’s called soup, not chowder, because it is blended until corn is creamy. This makes the corn flavor more intense as well the added Nutmeg.

    Ingredients

    • 16 oz Frozen Corn (I prefer white corn as it is sweeter)
    • 1 can 14 oz Evaporated Milk (if you use non-fat, the flavor will be there, but less creamy)
    • 16 oz Vegetable Broth)
    • 2 Tbl Chopped Basil
    • ½ Tsp Nutmeg
    • 2 Tbl Sugar
    • Salt
    • Pepper

    Directions

    1. Add all ingredients together and bring to a boil.
    2. Cool down.
    3. Blend in blender until corn is creamed.
    4. You may want to strain out outer layers of corn that don’t all break down. But, that is where the fiber is.
    5. Reheat to serve.

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