Cream of Corn

From Vivian E.

This sweet, creamy soup was a total surprise to me the first time I tried it! It’s delicious served as a soup, but it’s also tasty over rice. –Mellyn ¬†

  • 2 Tablespoons butter (I left this out)
  • 1 Tablespoon onion powder OR 1 medium onion, chopped
  • 2 15-ounce cans corn, drained
  • 6 Tablespoons nonfat dry milk plus 2 cups water OR 2 cups milk
  • 1 Tablespoon cornstarch
  • 1 can table cream¬†
  • 1 pinch nutmeg (I used 1/8 teaspoon)
  • 1/4 teaspoon salt
  1. If using fresh onion, saute in butter until onion is soft and cooked.
  2. In the blender, mix corn, milk and sauteed onion (or onion powder)
  3. Pour mixture into a pot and add salt, nutmeg and table cream.
  4. Add cornstarch. Stir constantly over medium heat until thick.

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