Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, corn soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Corn Soup is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Corn Soup is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have corn soup using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Corn Soup:
- Prepare 3 Ears Corn
- Prepare 1 2/3 Cups Stock
- Get 3/4 Cup Milk
- Prepare Splash Heavy Cream
- Get Salt
- Get Black Pepper
- Get Onion Powder
- Take Garlic Salt
- Prepare Parsley
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:
- Preheat oven to 475F. Peel your corn, brush it with a little olive oil and pop it in the oven 45 minutes.
- Remove corn from the oven and cut kernels. Reserve about 1/5 of the corn.
- Put corn in the blender along with liquid components, a few grinds of black pepper and salt, along with a heavy pinch of onion powder and garlic salt. Blend throughly.
- Pour soup into a small pot and heat to a simmer. Serve and garnish with a pinch of the reserved corn, a splash of heavy cream and a little parsley.
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.
So that’s going to wrap it up for this special food corn soup recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
