- Slightly Lumpy but oh so good Cream of Corn soup
- 1 can of whole corn kernels or equivalent amount of frozen corn
- 4 cups (about 1 l) milk, whole or 2%, or evaporated canned milk
- 1 medium onion
- 1 Tbs. butter
- 1 medium potato
- 1 bay leaf
- 1 stock cube of your flavour choice (me I prefer chicken)
- salt and pepper
- 2 Tbs. butter
- 4 Tbs. white flour
Equipment: immersion (stick) blender, regular stand blender or food processor
Slice the onion thinly. Cut the potato into small chunks.
Heat the butter in a thick-bottomed pan. Add the onions and sauté until the onion is translucent. Add the milk and all the other ingredients, reserving about 2 tablespoons of the corn kernels for later. Heat up slowly over medium-low heat, and simmer until the potato is totally tender. Take the bay leaf out.
In the meantime, make the lumps. (This is basically a badly made roux.) Melt the butter in a small non-stick pan over medium heat. Add the flour. Blend and stir until you have a rather lumpy mix. Set aside.
Blend the soup with an immersion blender, or in a regular blender or food processor, until smooth. Add a little water if if it’s too thick. Add the reserved corn kernels.
Add the lumpy roux and stir briefly, but not too well - you don’t want it to disperse evenly in the hot liquid, you want it to remain in little lumps.
Season with salt and pepper (taste first since the stock cube is salty). Take off the heat (if you let it keep cooking it will curdle).
Makes 6 servings.
This is for when you are sick and the dear dear hubby is kitchen clueless.
Add a quick bread or, some muffins and you are set to go.
Stay well though is my refrain.