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 ...

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 ...

Corn chowder is a thick, cream-based soup similar to New England clam chowder, but with clams swapped out for sweet corn. We love adding bacon, potatoes and shrimp to classic corn chowder ...

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 ...

Serve with the chicken and sweetcorn soup. 1. Heat the chicken stock and ... Add the diced chicken and creamed corn and any other juices from the tin. Stir well to mix, then cook to a gentle ...

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.