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Soup is my passion. 



A Cooking Adventure with Thom

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Cream of Corn Soup

Jacqueline Heriteau
A Feast of Soups Cook Book

Servings: 6


cream of corn soup by rizkapb.


This is almost as good, and a lot faster to make, prepared using a 20-ounce can of cream style corn and its liquid instead of corn kernels and milk.



2¼ cups raw corn kernels
3 cups milk
¼ cup minced onion
3 tablespoons butter
3 tablespoons all-purpose flour
1½ teaspoons salt
⅛ teaspoon pepper
⅛ teaspoon grated nutmeg
2 cups milk
1 cup light cream
1 tablespoon minced chives
1 tablespoon butter

Cooking Method

In a small saucepan over medium heat, simmer corn with milk, uncovered, until very tender, about 10 to 15 minutes.

In another saucepan over medium heat, sauté the onion in the butter until translucent, about 5 minutes. 

  1. Lower heat and stir in the flour. 

  2. Beating constantly.

  3. Add the hot corn and milk.

  4. Cook, stirring, until bubbly, 1 to 2 minutes. 

  5. Add remaining ingredients except chives and butter.

  6. Heat to boiling.

  7. Then cook 3 minutes, stirring occasionally.

To serve:  Ladle into soup bowls and garnish with chives and a dab of butter in each bowl.

The soup is very good reheated with milk.

To make ahead:  Keeps well for several days.

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