We love corn

We love corn. 

Corn on the Cobb, grilled, boiled, in soup, in pancakes and certainly in a salad.  Our kids also love corn so we try to add it to everything that it could go with.

Recently I tried to combine my two favorite guilty pleasure vegetables into a soup and came across this very comforting and delicious soup. 
Imagine a hot mouthful of this soup that is loaded with corn and potatoes, has a mild buttery and creamy texture with a little zip of pepper….just heavenly.
Try it and let us know your thoughts. 
I know this soup can also be jazzed up with cheese and croutons for fun, spinach and kale for health, or just keep it classic for comfort.
Play around with the salt, do away with the butter if you must, add marak off (Vegetarian chicken bouillon) and make this recipe your own…..it’s so basic you can do anything to it and it would be fabulous.

Basic Corn and Potato Soup

2 cans of corn (you can also try 1 creamed corn and one regular)

2 cups of diced potatoes (2 medium)
¼ cup diced onion, sauteed in olive oil and set aside
1 tbsp butter (optional)
1 ½ cups boiling water
½ tsp salt (more or less depending on if you also use bouillon)
¼ tsp pepper
2 cups hot milk
1 tbsp flour to thicken up the soup

 

1.    Add the first seven ingredients to a large pot and cook until the potato is nice and soft, corn will stay whole but will give soup it’s base

2.    The soup is already delicious with the sauteed onions, corn and potato.  Now add the hot milk to make it creamy and add the flour to thicken it up

3.    Keep stirring the pot until you are happy with the consistency.  Keep tasting the soup and add salt, pepper to your taste

4.    Serve this soup in individual bowls and let people add shredded cheese, croutons, cooked spinach, kale or chopped green onion to their own soup

      This soup is excellent with good garlic bread and a nice salad to complete the meal.  Just follow the basics and play around with the rest to suite your taste.

 

 

Enjoy

Hagit and Dafna