Everyone has their own memories of their mother’s home cooking. For me, the one dish that reminds me of my mother is corn cream soup. Whenever I enjoy this soup it brings me back to my favorite childhood memories; from birthday parties, ballet lessons, and girl time with my mother.
Today, as I cook this hot and creamy corn soup for my children, I wonder if they will think about me in a similar way when they grow up.
As the temperature drops and winter approaches here in New England, you can warm up your body and heart with this comforting soup!
Buttered bread is wonderful dipped in this soup,
which is how I typically serve it. I prefer to use organic frozen corn in this
recipe, as I am usually preparing this for my children.
The creaminess of this recipe is perfect for me but if
you like a thicker soup, you could simply reduce the amount of milk.
Corn Cream Soup
Ingredients (serves 4 to 5 people):
2 tbsp Salted butter
4 tbsp All-purpose flour
1200cc Whole milk
2 Solid consommé cubes (chicken or beef)
300g- 400g corn (canned or frozen)
A pinch of salt & pepper if you like
2)
Add the flour into the pot. Continuously stir
the mixture over medium-low heat for 2 to 3 minutes.
3)
Gradually add milk into the flour mixture, and
continuously stir with a whisk to avoid creating lumps of flour.
4) Turn the heat up to medium heat and bring the mixture to a boil. Make sure to whisk continuously to keep the mixture smooth and consistent.
5) Stir in the consommé cubes and let them dissolve into the mixture.
6) When the soup starts to thicken, add the corn. Continue to cook for several more minutes.
7) Taste the soup and salt accordingly.
8) Serve and enjoy!
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