Creamy Corn Soup Recipe

Creamy Corn Soup

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Ingredients

- 1 canned corn (drained)

- 1 Carrot sliced

- 1/2 onion finely chopped

- 1/2 cup regular flour

- 1.5 to 2 cups milk (I used 2% fat milk)

- salt, pepper & dried basil for seasoning

- 2 tablespoons butter

- chicken broth

- water

How to make Creamy Corn Soup


This is actually a very simple recipe but needs a bit of patience.

Cook carrots and corn in a pot of about 3 cups boiling water and broth.  Leave to boil.

In another soup pot cook onions with butter until transparent, but not browned.  Add a dash each of salt, pepper, and dried basil.  This is the patience part, add flour to pot one tablespoon at a time alternatively with a splash of milk.  Make sure to keep stirring so all ingredients mix without clumping.  Eventually a thick thick creamy mixture is formed.  To this mixture slowly add the carrot and corn soup, about 1/2 cup at a time.  Make sure to keep stirring.  Once everything in incorporated, let soup boil for a bit more.  To serve, garnish with some chopped celery (I like that extra crunch) and you're done! 

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