Cream of Corn Cheese Soup

No need to turn to instant soup packets all the time. Here’s a quick one to warm you up.

Serves 4  Prep and Cooking Time 15 minutes

1 cup corn kernels, drained
1 cup cream of corn
2 cups chicken stock or water
2 tablespoons cheese pimiento
1 cup cream

For the garnish
1 teaspoon spring onions, finely diced
nacho chips

1  Place corn kernels and cream of corn in a saucepan. Pour in stock and bring to a boil over high heat, and let simmer.

2  Stir in the cheese pimiento until dissolved.

3  In a bowl, temper the cream by adding some of the hot liquid from the soup into it. Take this warmed mixture and stir it into the soup. Simmer over low heat for 5 minutes.

4  Serve in individual cups and garnish with spring onions and nachos.

Tempering Tip: Tempering is the technique of adding a small amount of hot liquid into an ingredient to raise its temperature. In this case, it prevents the cream from curdling when added to the boiling soup.

Photography by David Hanson | Styling by Sharlene Tan

• marian Nov 10 2010 @ 03:05pm Report Abuse

     

  it was yummy and very comforting....
• Ella B. Apr 14 2010 @ 04:03am Report Abuse

     

  I'm gonna try to whip some of this stuff for my sick bf.
• rose Mar 23 2010 @ 03:19pm Report Abuse

     

  i've tried this yesterday and the result......my kids love it. so easy to prepare and so creamy yummy! thanks for sharing. I got another hugs and kisses from my family:)
• Marizen Mar 16 2010 @ 10:13am Report Abuse

     

  This is one of my favorite soups which I often order in restaurants I dine out. Glad that you posted its recipe so that I can prepare it at home.