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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(1 of 1)
Apr 10, 2009 8:27 PM
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1 can (15 oz) cream style corn
1 can (15 oz) sweet corn kernels
3 cups and a bit more water
2 cubes chicken bouillon (or if you want, you can substitute some of the water in this recipe with chicken stock)
1/2 onion, sliced thin (or if you like onion, you could use the whole onion)
40g butter (about 3 Tbsp)
4 Tbsp All-purpose flour
400ml milk (about 1 1/2 cups) (if you want richer use caned milk or 1/2 & 1/2)
salt and pepper to taste
Optional ingredients: diced potatoes, broccoli, cauliflower, carrots.
Optional garnish ingredients: bacon bits, grated cheese, and chopped green onions.
Fry onions and butter on low heat, stirring constantly till onions are soft but not brown.
Add flour and stir well for 3 minutes.
Add water and chicken bouillon. Let it come to a boil but don't let it start to bubble. Turn heat to medium-low and cook for 5 more minutes, stirring occasionally. (If using potatoes or carrots, add now.)
Add milk and cream style corn and sweet corn kernels. Heat on medium-low for another 5-10 minutes (if using cooked vegetables, add now).
Add salt and pepper to taste and continue to simmer for an additional 5 minutes till soup is thicker.
Serve and garnish as desired. I normally am too lazy to add garnishes (it's supposed to be my lazy recipe, remember?). But don't let me stop you (especially from the bacon).
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