Cream Of Corn Soup. Blend a portion of the corn and potatoes and return them to the pot for thicker soup. Saute the onions until soft, about 10 minutes.
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How do you make corn soup. Allow the cream to come to room temperature and allow. Heat half the oil in a large saucepan over low heat.
Blend a portion of the corn and potatoes and return them to the pot for thicker soup.
Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another. Process the soup until smooth.
In a large pot, heat fat/oil to medium low then add onions, garlic, and seasoned salt.
Simmer soup, add corn cobs to make corn stock; Cut kernels off corn cobs; Heat half the oil in a large saucepan over low heat.
The soup can also be thickened with a slurry.
Incorporate the soup base into the cream. Incorporating the blended corn soup base into the cream is an important step. In a large pot, heat oil on medium.
Hold diced potato in a bowl covered.
Add onion and cook for 10 minutes or until softened. Hey, can’t get better than that! Whisk in the milk and the broth.
