Creamed Corn Soup
This corn soup is quick and easy to make and is perfect as a starter.
To make it as simple as possible you can make the soup earlier in the day and just heat it up when your guests arrive.
4 ears of fresh corn, or at worst, 300g/10½oz of canned corn.
400ml/14fl oz whole milk
100ml/3½fl oz double cream
A little red bell pepper and parsley
Salt and pepper.
If you choose to use fresh corn, you will first have to boil it in salted water for about 10 minutes.
Then you remove the kernels from the base.
If you choose to use canned corn, you do not have to do anything before now.
Add the butter and minced shallots to a saucepan. Let it simmer a bit before proceeding to the next step.
Add the corn and a little finely chopped peppers. Then add the whole milk and cream to the saucepan.
Season with some salt and pepper and let it simmer for about 20 minutes.
Add a little juice from a lime. Serve the soup in small bowls. Garnish with some corn, a little finely chopped parsley and a little piece of the lime.
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