Easiest Way to Make Award-winning Cream of corn soup

Cream of corn soup. In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth.

Season with salt, pepper, and a little grated onion or finely chopped green pepper. When boiling, pour corn mixture over cream mixed with egg yolks, a little at a time, stirring constantly. Blend well together and rectify the seasoning.

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, cream of corn soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cream of corn soup is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Cream of corn soup is something which I’ve loved my entire life. They’re fine and they look fantastic.

In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth.

To get started with this recipe, we must first prepare a few components. You can have cream of corn soup using 7 ingredients and 1 steps. Here is how you cook that.

The ingredients needed to make Cream of corn soup:

1. Get 1 can of golden bantam corn.
2. Get 2 tablespoons of butter.
3. Make ready 2 tablespoons of flour.
4. Make ready 2 cups of milk hot.
5. Make ready of Salt.
6. Prepare of Celery salt.
7. Make ready of Pepper paprika.

In a small skillet, melt butter and saute the chopped onion until tender but not brown. Stir in corn and bring almost to a boil. Add the seasonings and bacon bits. In a large saucepan over medium heat, soften the onion in the butter.

Instructions to make Cream of corn soup:

1. Cook corn add milk.

Purée the soup in a blender. Add the cream and reserved corn. Remove husks and silks from corn. When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In a large saucepan over medium-high heat.

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