Easy Cream Corn Soup
An easy, cream of corn soup made on your stovetop. This comforting soup pairs well with a crusty bread and side salad.
Servings: 5 servings
Calories: 159kcal
Ingredients
- 2 cups boiling water
- 2 cans sweet corn (15 ounces each)
- 1/2 cup celery chopped
- 1 tablespoon onion chopped
- 1/2 cup fresh parsley chopped
- 2 cups warm milk 2% milkfat or higher
- 2 tablespoons butter melted
- 2 tablespoons all-purpose flour
- 1 teaspoon salt to taste
- 1/4 teaspoon pepper to taste
- Optional toppings: bacon and fresh parsley
Instructions
- Place the water in a saucepan over medium heat. Add the drained corn, celery, onion and parsley. Bring the water to a boil, then cover and simmer for 20 minutes.
- Strain the vegetables and set them aside.
- Return the corn stock to the saucepan over medium heat.
- Add the warmed milk to the corn stock.
- In a small bowl, combine the melted butter and flour to form a runny paste.
- Whisk this into the corn stock until it is fully dissolved.
- Add the salt and pepper, then heat to boiling.
- Boil 2-3 minutes over medium heat.
- Add the vegetables back to the broth and heat through.
- Serve with chopped bacon and fresh parsley.
Nutrition
Serving: 261g | Calories: 159kcal | Carbohydrates: 19g | Protein: 6g | Fat: 7g