Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, corn soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Corn Soup is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Corn Soup is something which I’ve loved my whole life. They’re fine and they look wonderful.
Whole kernel corn, cream cheese and garlic salt are added to a cream soup base with onions, garlic and parsley cooked in chicken broth. The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups. It is also a good poaching stock for fish.
To begin with this recipe, we have to first prepare a few components. You can cook corn soup using 4 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Corn Soup:
- Prepare 1 egg
- Make ready 1 can cream corn
- Make ready to taste sesame oil, optional
- Take to taste white pepper
In the fall my kids love Butternut Squash Soup Recipe in the fall and this soup in the summer. It's great for using up summer corn! Sweet corn soup recipe - a comforting, healthy and delicious mixed soup make with corn kernels & veggies. Sweet corn soup is a popular soup from the Indo Chinese cuisine & is very common on the Indian Chinese restaurant menus.
Steps to make Corn Soup:
- Boil 2 bowls in a pot. Pour cream corn and let it simmer. When it is done drop slowly the beaten egg. Cover simmer just a while then remove. Sesame oil and white pepper (optional)
It is a favorite among many Indians. Sweet corn soup is usually served as a starter before the Indo Chinese main meal. I had a similar corn soup a year ago in the dining room of the Boston Museum of Fine Arts and was delighted to try your recipe. I used a mix of shallots and leeks because we have leeks and basil from our CSA. And cooking the corn cobs amplifies the corn flavor.
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