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