If you like cream soups and you like corn, this recipe is a winner for you. This cream of corn soup recipe comes to me from my friend Akiko, who, if I'm not mistaken, got it from one of her Japanese high school text books on cooking. The soup is very easy to prepare and so delicious!
This cream of corn soup is very hearty and if you add in more vegetables, it makes a perfect one-dish meal. And I think I really love this recipe because if you just keep a couple of cans of corn on hand, the rest of the ingredients should be in your pantry so you can also whip this up when you don't know what else to cook for the day. Trust me, it has really come in handy for me on those "I don't feel like cooking" days.
And not only is this cream of corn soup easy, it's also kid-friendly. My kids love this soup and will gobble it up without any complaints. Hey, can't get better than that!
Cream of Corn Soup Recipe
Ingredients
1 can (15 oz) cream style corn
1 can (15 oz) sweet corn kernels
3 cups and a bit more water
2 cubes chicken bouillon (or if you want, you can substitute some of the water in this recipe with chicken stock)
1/2 onion, sliced thin (or if you like onion, you could use the whole onion)
40g butter (about 3 Tbsp)
4 Tbsp All-purpose flour
400ml milk (about 1 1/2 cups)
salt and pepper to taste
Optional ingredients: diced potatoes, broccoli, cauliflower, carrots.
Optional garnish ingredients: bacon bits, grated cheese, and chopped green onions.
Method:
1. Fry onions and butter on low heat, stirring constantly till onions are soft but not brown.
2. Add flour and stir well for 3 minutes.
3. Add water and chicken bouillon. Let it come to a boil but don't let it start to bubble. Turn heat to medium-low and cook for 5 more minutes, stirring occasionally. (If using potatoes or carrots, add now.)
4. Add milk and cream style corn and sweet corn kernels. Heat on medium-low for another 5-10 minutes (if using other vegetables, add now).
5. Add salt and pepper to taste and continue to simmer for an additional 5 minutes till soup is thicker.
6. Serve and garnish as desired. I normally am too lazy to add garnishes (it's supposed to be my lazy recipe, remember?). But don't let me stop you (especially from the bacon :D).
Cream of Corn Soup
Of course, if you can get fresh corn in the summer, that would be best. But if you want to make cream of corn soup any other time, I recommend going with the canned stuff or frozen corn. They would taste a lot better than not-in-season corn.
Enjoy!
Cheers, Annie
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Hungry for more soups? Click below:
Kabocha Squash with Spinach in Coconut Milk
Pork and Daikon Soup with Red Dates and Carrots
Hot Sour Gai Choy Soup with Roasted Pig's Feet and Duck Heads
16 Comments:
Annie - this looks wonderful, warm and comforting, all the things a good soup should be!
This looks like the perfect winter soup!
annie - my brothers love cream of corn soup. i think i'll make this for them sometime :)
I feel like a real dufus this morning, I completely forgot to tell you that I was doing a a post on your recipe! How did you find out? Thank you so much for posting the recipe....I am still stealing little spoonfuls at night when everyone is sleeping!!!
Mmmm, I love cream of corn soup! I used to have this all the time growing up... I look forward to trying your recipe.
@all - thank you for your comments!
@Hornsfan - Nothing like a steaming bowl of cream of corn soup, and a little bread on the side. Fills you right up!
@Chocolate Shavings - and Fall, and Spring and Summer too ;-)
@Pearl - Do let us know how they like it!
@Nina - Just scoop some in a coffee mug and heat it in the microwave - tell everyone you're just making hot chocolate or something ;-)
@foodwanderlust - I'd love to hear a report back on how it comes out for you!
I love how you can make this with kitchen cupboard staples for the most part. No running to the store for last-minute ingredients required.
That cream of corn soup looks nice and fresh and good!
Should steps 2 and 3 be reversed? I tried putting the flour into the butter onion mixture, but the amount of butter is too small to dissolve the flour. I got a cake like clump. The soup still turn out good though. I enjoyed testing your recipes.
@Anonymous - If the soup still turned out good, why mix up the steps? The reason for frying the flour in butter first to cook away the "raw" flavor of the flour and produce a roux.
Do I need to use the creamed corn? Will it turn out alright if I just use regular canned corn. I didn't purchase the other one as well! I'll try it and see how it works!! I hope this will be a good recipe for picky teens like me haha!!
thanks for inspiration; just cooked a pot of absolutely impressive soup
I'v made this soup like once a month since I found it this summer. I love that it can essentially be made with pantry items Thanks for posting it!
made this for my two year old tonight. he had two bowls full. thanks for sharing it. for me, i felt like it needed lots of salt. i probably put in two tsps. i also think i overdid it on the onions. wouldve been better off with a sweeter variety. i also added broccoli at the same time as the milk as i wanted it to be really soft for the toddler. thanks again for a great recipe.
anonymous--glad you liked it. As for the salt, I think it depends on your chicken bouillon--if it's salty, then you won't need as much salt but if you used a low sodium one, then maybe you needed to salt more.
Re: the onions, I've always just used a regular yellow onion for this soup but I'm sure that if you used a sweeter onion, it would be great too.
I just made this tonight (and had never been on your blog before tonight!)! It was delicious and I will definitely make it again soon! Thanks for posting it...it's great because it's things I always have on hand...and don't need meat for!
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