If you like cream soups and you like corn, this recipe is a winner for you. This cream of corn soup recipe comes to me from my friend Akiko, who, if I’m not mistaken, got it from one of her Japanese high school text books on cooking. The soup is very easy to prepare and so delicious!
This cream of corn soup is very hearty and if you add in more vegetables, it makes a perfect one-dish meal. And I think I really love this recipe because if you just keep a couple of cans of corn on hand, the rest of the ingredients should be in your pantry so you can also whip this up when you don’t know what else to cook for the day. Trust me, it has really come in handy for me on those "I don’t feel like cooking" days.
And not only is this cream of corn soup easy, it’s also kid-friendly. My kids love this soup and will gobble it up without any complaints. Hey, can’t get better than that!
Cream of Corn Soup Recipe
1 can (15 oz) cream style corn
1 can (15 oz) sweet corn kernels
3 cups and a bit more water
2 cubes chicken bouillon (or if you want, you can substitute some of the water in this recipe with chicken stock)
1/2 onion, sliced thin (or if you like onion, you could use the whole onion)
40g butter (about 3 Tbsp)
4 Tbsp All-purpose flour
400ml milk (about 1 1/2 cups)
salt and pepper to taste
Optional ingredients: diced potatoes, broccoli, cauliflower, carrots.
Optional garnish ingredients: bacon bits, grated cheese, and chopped green onions.
1. Fry onions and butter on low heat, stirring constantly till onions are soft but not brown.
2. Add flour and stir well for 3 minutes.
3. Add water and chicken bouillon. Let it come to a boil but don’t let it start to bubble. Turn heat to medium-low and cook for 5 more minutes, stirring occasionally. (If using potatoes or carrots, add now.)
4. Add milk and cream style corn and sweet corn kernels. Heat on medium-low for another 5-10 minutes (if using other vegetables, add now).
5. Add salt and pepper to taste and continue to simmer for an additional 5 minutes till soup is thicker.
6. Serve and garnish as desired. I normally am too lazy to add garnishes (it’s supposed to be my lazy recipe, remember?). But don’t let me stop you (especially from the bacon :D).
Cream of Corn Soup
Of course, if you can get fresh corn in the summer, that would be best. But if you want to make cream of corn soup any other time, I recommend going with the canned stuff or frozen corn. They would taste a lot better than not-in-season corn.