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Cream of corn soup

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Ingredients/Components

Cream Soup Base - 2 c
1 lb - 2 c
milk - 1/2 c
instant minced onion - 1 tsp
chervil - 1/8 tsp
salt - 1 tsp
chicken bouillon cube - 1 item
parsley - 1 item
paprika - 1 item
8 oz - 2 c
Heat to simmering, cooking long enough to dissolve bouillon cube
regular all-purpose flour - 2 Tbsp
white pepper - 1/8 tsp

How to make cream of corn soup:

To Cream Soup Base, add corn, milk, onion, chervil, salt and bouillon cube. Heat to simmering, cooking long enough to dissolve bouillon cube. Serve garnished with parsley and paprika.Cream Soup Base:2 Tbsp. butter2 Tbsp. regular all-purpose flour1/8 tsp. paprika1/8 tsp. white pepper2 c. milk Melt butter in saucepan over medium heat. Stir in flour, paprika and pepper. Remove from heat; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened. Use as directed or as a base for your favorite cream soup.

Recipe categories: Corn, Soups & stews, Bisques/cream soups.

Rating:

Average rating: 3, total votes: 3

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