Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, corn soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really 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 favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Corn Soup is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook corn soup using 4 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to make Corn Soup:
- Prepare 1 egg
- Take 1 can cream corn
- Prepare to taste sesame oil, optional
- Make ready to taste white pepper
In the fall my kids love Butternut Squash Soup Recipe in the fall and this soup in the summer. 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. It is a favorite among many Indians.
Instructions 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)
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. It was like tasting liquid sunshine in a bowl!
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