Finally, I've discovered a creamy soup that I adore: the three-ingredient corn soup. This recipe is a magical mix of canned corn kernels, milk, and butter, seasoned with salt and pepper.

Start with 1 cup of baby corn, slit lengthwise, to add a crunchy bite. For the base, use 4 cups of water. The aromatic ...

Owner of the Hops Spot and Whiskey Coop in Armory Square lives by her dad's advice: "A carpenter is only as good as his tools ...

Purée corn to form a liquid ... (Work in batches if necessary.) Purée until soup is completely smooth, about 2 minutes. Ladle soup, warm or chilled, into bowls and garnish with chives.

The making of traditional corn soup is knowledge that has been passed down through multiple generations of the Six Nations of the Grand River in Ontario. For Karl Docksteader, making the soup ...

Toss together fresh sweet corn kernels, diced avocado, cherry tomatoes, red onion, and cilantro. Drizzle with a light ...

One day I decided to include it in this fast and flavorful soup. It was a hit!" Heat the oil in a large saucepan over medium heat and add the garlic, onion, and scallions. Cook for 3 minutes, then add ...

Saute onion and garlic in olive oil for 2 minutes. 2. Add canned corn and cook for 5 minutes. 3. Add salt and pepper and jalapeno brine. Add a little water and cook for another 5 minutes. Let it cool ...

Full of veg and flavoured with fiery, fresh green seasoning, you'll find this Trinidadian soup all over the island ... Add the sliced corn, cover with a lid and cook for 5–8 minutes more.