
When my children were young, they loved Instant Creamy Corn Cup Soup. 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 as I add more vegetables. 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
- 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.
- 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.
- 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.
- Add Corn Kernels, Milk and Creamed Corn, bring back to the boil, and season with Salt and Pepper to suit your taste.
- Add some finely chopped Parsley and serve.
Leave a Reply