Ingredients and Weight:
- Creamy corn: 500 grams (about 1 pound)
- Butter: 50 grams (about 2 tablespoons)
- Milk: 500 milliliters (about 2 cups)
- Chicken broth: 1 liter (about 4 cups)
- Salt: 1 teaspoon
- White sugar: 1 tablespoon
- Black pepper: 1/4 teaspoon (optional)
- Freshly cooked corn kernels (optional): 100 grams (about 1 cup)
Preparation Time:
- Preparation time: 20 minutes
- Cooking time: 30 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- In a large pot, melt the butter over medium heat.
- Add the creamy corn and cook for a few minutes until it starts to soften.
- Pour in the milk and chicken broth, and bring to a boil.
- Reduce the heat to low and let it simmer for about 20 minutes.
- Using an immersion blender, blend the soup until it becomes creamy. If using a regular blender, blend in batches and return to the pot.
- Add salt, sugar, and black pepper, adjust the seasoning according to taste.
- Optionally, add freshly cooked corn kernels for extra flavor and texture.
- Serve hot in bowls and enjoy!
Nutritional Information: (Per serving, assuming 8 total servings)
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 8g
- Fiber: 3g
Dish Characteristics:
- Creamy and smooth texture with a rich corn flavor.
- Warming and comforting, perfect for colder weather or as a starter dish.
- Easy to customize with additional ingredients like fresh herbs or spices.
User Comments:
- "This creamy corn soup was delicious! The flavor was rich and the texture was smooth."
- "I added some diced ham to this soup, which gave it a nice savory flavor. Will definitely make again."
- "A great way to use up leftover creamy corn! The soup was very comforting on a cold day."
Special Precautions and Tips:
- Make sure to use fresh or high-quality frozen corn for the best flavor.
- Adjust the seasoning according to taste, as everyone has different preferences for salt and sugar.
- If you want to make this soup even richer, you can use full-fat milk instead of low-fat or skim milk.
