My children loved Instant Creamy Corn Cup Soup when they were young. I used to stock it in the pantry, but these day I stock Canned Creamed Corn instead. Most soups are easy to make, so is the Creamy Corn Soup, and home-made soup tastes the best and healthy. You can add Angel Hair Pasta OR Thin Noodles to this soup.

Makes

4 Servings

Ingredients

1/2 Onion
1 small Carrot
1 to 2 Potatoes
100g Pork Speck OR Ham
20g Butter
2 tablespoons Plain Flour
2 cups Chicken Stock
1/2 cup Corn Kernels *frozen is OK
1 cup Milk
1 can (420g) Creamed Corn
Salt & Pepper
Finely chopped Parsley
*Note: You can add 1/2 cupful Angel Hair Pasta that are broken into small pieces

Method
  1. Cut all vegetables into small pieces, 10mm OR smaller, so that they can get cooked quickly. Cut Pork Speck (OR Ham) into similar size pieces.
  2. Heat Butter in a large saucepan or a pot over medium low heat, cook Onion and Carrot for a few minutes, add Potato and Pork Speck, and cook until vegetables are almost soft.
  3. Add Flour, stir to combine, then add Chicken Stock and bring to the boil. Simmer until vegetables are soft, stirring occasionally. *Note: You can add 1/2 cupful Angel Hair Pasta that are broken into small pieces to the simmering soup.
  4. Add Corn Kernels, Milk and Creamed Corn, bring back to the boil, and season with Salt and Pepper to suit your taste.
  5. Add some finely chopped Parsley and serve.