The Best Corn Soup Recipe
- 2-3 tablespoons Butter/olive oil
- 1 Onion, chopped
- 2 Garlic cloves, crushed
- 1/4 cup (32g) Flour
- 2½ cups Corn, fresh/frozen/canned
- 2L (8 cups) Water/chicken stock/vegetable stock
- Salt to taste
- Pepper to taste
- 1 teaspoon Cumin
- 1-2 teaspoons Turmeric
- 1 can (400ml) Coconut milk, optional
- Croutons for serving (optional)
- In a large pot heat 2 tablespoons for olive oil (or butter). Add chopped onion and sauté for 4-5 minutes, add crushed garlic and sauté for 1 minute.
- Add flour and cook over medium heat for 1-2 minutes. Add corn, water/stock and spices. Bring to a boil, reduce to low heat, cover and simmer for 20 minutes.
- Reserve one cup of the corn for later (optional step), turn the heat off and blend the soup until smooth.
- Return reserved corn to the soup, add coconut milk (optional) and cook for 10 minutes over low heat.
- Check the seasoning and add spices of needed.
- Serve with croutons.
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Beside the Corn Soup, what else you can serve with this as accompaniment!?
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