Corn Cream Soup

To have a smoother soup, blend the soup after it is cool. My family loves the extra crunchiness from the kernels, so I rarely do that.


  1. 1 can corn
  2. 1/4 cup all purpose flour
  3. 2 tbsp butter
  4. 1/2 cup cream
  5. 1 cup milk
  6. 1 tbsp powdered chicken broth
  7. 1/2 tsp salt
  8. Crushed black pepper
  9. Parsley flakes (additional)


  1. Use low heat Melt the butter then add the flour Stir until it forms some kind of roux
  2. Open the can Add the water to the pan Stir Add the rest of the ingredients one by one except the kernels Stir thoroughly until it forms some kind of thick paste
  3. Add the kernels Use medium heat this time When the soup is bubbling turn off the stove
  4. Sprinkle some parsley flakes on the soup Serve with slices of bread

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