This is a print preview of "Corn Soup" recipe.

Corn Soup Recipe
by Barbara Ferrell

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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 4

Goes Well With: bread

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.