Rating: 4 stars
17 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
  • 17 Ratings

"This soup is quickly made from just a few ingredients-the starch in the corn is a natural thickener," Scott says. Starch levels in corn vary dramatically, so if the soup is too thick, add additional hot milk.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan over medium-low heat, melt the butter. Gently cook onion in hot butter for 3 to 5 minutes; just until tende. Do not let onion brown. Add 3 1/2 cups of the corn and sprinkle generously with kosher salt. "Good seasoning at this stage really draws out the flavor of the corn," Scott says. Stir well, then cook 5-7 minutes. Do not let onions or corn brown. Stir in 1 Tbsp. of the sugar.

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  • In a medium saucepan combine 2 cups of the milk and the half-and-half. Warm over medium-low heat just until heated through. Pour the corn mixture into the warm milk. Stirring often over medium heat, bring just to simmering. Remove from heat. Cool slightly.

  • Puree soup in batches, one-third at a time, until very smooth. Pour pureed soup through a fine wire strainer set over a bowl, allowing soup to drain through. Return soup to pan. Reheat over medium heat; whisk in grated nutmeg. For thinner soup, warm the remaining 1 cup milk over medium heat; gradually stir into soup to reach desired consistency. Taste for seasoning; add salt and some of the remaining 1 Tbsp. sugar. To serve, divide soup among bowls, top with some of the remaining 1/2 cup corn and lightly dust with freshly grated nutmeg. Makes 4 to 6 servings.

Nutrition Facts

395 calories; fat 23g; cholesterol 63mg; saturated fat 13g; carbohydrates 42g; mono fat 6g; poly fat 1g; trans fatty acid 1g; insoluble fiber 3g; sugars 20g; protein 11g; vitamin a 1069IU; vitamin c 12.4mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 3mg; vitamin b6 0.2mg; folate 76.6mcg; vitamin b12 0.9mcg; sodium 600mg; potassium 698mg; calcium 222.1mg; iron 0.9mg.
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