How to make it

  • Melt butter in a pan, add onion and gently fry until transparent. If you want to fancify the soup up a bit, add the corn from two fresh ears and fry in the butter along with a small sprig of fresh rosemary. Then reserve a few tbsp of this mixture to put on the top of the soup as a garnish when finished.
  • Add potatoes, water, and stock cubes and bring to the boil.
  • Lower heat and simmer for 30 min.
  • Blend or push through a sieve until desired texture achieved. (May want to keep some of the fresh corn non-blended if you're using it)
  • Return to the pan and add cream and corn (I halved the amount of creamed corn the recipe called for because I don't love the taste of it)
  • Reheat but do not boil
  • Season to taste (I added a bit of salt, pepper, and worchestershire)
  • Optional: I stirred in a bit of cheese, added a sprinkle more on top, put on my garnish, and sprinkled the whole thing with a bit of chipotle chili powder. Killer!

Reviews & Comments 2

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    " It was excellent "
    aussie_meat_pie ate it and said...
    This sounds nice and creamy and I love corn I will definitely save this one to my collection of recipes.
    Was this review helpful? Yes Flag
  • 22566 8 years ago
    It has been a very long time...

    Hope all is well.

    Thank-you for this very nice soup recipe,sure would be good on a day like today,we are having some snow flurries here today.

    Please don't stay away so long,okay?

    Kind Regards

    Was this review helpful? Yes Flag

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