Creamy Corn Soup This soup can be made comfortably at home and we can enjoy this soup by learning the recipe of this soup at home and Ghees Soup is tasty.
When the wind is a howling, snow is a falling and it is the kind of cold that hurts your face, what do you want to do when you get home? All I want is a warm blanket, my comfy pjs and a something hot to eat. However, I do not want to be in the kitchen preparing supper forever. I am not sure why being cold is so exhausting, but it is, and the minute I get warm, and I do not want to the move.
Why Use Frozen Corn?
I am not a canned vegetable hater. I always have been multiple varieties in my pantry for the recipes or quick sides. I also have been frozen veggies in the freezer at the all times. So, when it comes to this soup for the example, why did I choose frozen over canned? First off, I love that frozen vegetables are at their peak of freshness when they are frozen, so they are the closest thing to the fresh you can get, both in a flavor and nutrient value. Here in Indiana, we have been beautiful fresh corn the all summer long, and using frozen gives me almost the same result. Secondly, and I think using canned veggies in a soups or stews leads to the more of a chance of having mushy ingredients by the time it is done cooking, even if for a short time. I use a mix of fresh and a frozen vegetables in a almost all of my soup recipes so they still have some “bite” left to them, no matter how long they have been cooked. Finally, I think canned vegetables can sometimes have been a residual flavor left behind from the canning process, and even if it is all in my head, frozen ones taste better to me!
Ingredients For the Creamy Corn Soup
half and half
How To The Make Creamy Corn Soup
1. In a Dutch oven or large stock pot, and melt butter over medium high heat. Sauté onion, celery and a garlic in butter until soft.
2. When the onion and a celery have been softened, and stir in the thyme and a parsley. Sprinkle with the flour and a cook for the another 3 minutes stirring constantly.
3. Next add the your corn and potatoes and give everything a good stir to the incorporate.
4. Pour in the broth and a half and half. Season with the salt and a pepper. Stir well. Bring to a boil. Reduce to a simmer and a cook uncovered for the 15-20 minutes until the potatoes are a tender.
5. Once the potatoes are a tender, ladle the soup into the individual bowls and garnish with the some dried chives. Add some crusty bread on the side for the dipping too!
6. Creamy Corn Soup is the quick cooking meal we all want after a brutally cold day. Sitting down to the something warm and delicious fills our soul and a ends our day on a good note. Remember this for the those nights when you are frozen, exhausted and just can not do complicated!
Best Creamy Corn Soup Tips
Frozen corn works best, but in a pinch canned will be too. I would use a couple cans, and drained and rinsed well.
I used chicken broth because I had it on hand, and but stock would give even more than rich flavor.
Vegetable stock could be used to the make a meat-free version.
I used peeled my potatoes because they were are a russet. If using a smaller, thinned skin potato, and you would not need to.
I served this with the crusty bread, but it would also be great with a sandwich, salad or cheese and a crackers.
The flour allows the soup to the thicken only slightly. If you want a thicker soup, use a slurry of cornstarch and water at the end of cooking.
To make a slurry, mix together two tablespoons of cornstarch with the four tablespoons cold water. Stir it into the soup and allow it to the cook until the desired thickness.
soup recipe :
1-lb frozen corn
4 ribs celery, and finely chopped
1 medium yellow onion, and finely chopped
2 medium potatoes, peeled and a cubed
4 tbsp butter
2 tbsp flour
½ tsp dried thyme
2 tsp dried parsley
8 cups chicken broth
3-4 cloves garlic, minced
2 cups half and half
dried chives, and for the garnish
salt and pepper
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