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.


June 2007 | By Sam de Leoz
Cream of Corn Cheese Soup
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at a glance

Main Ingredient

Rice and Grains

Type

Soup

Preparation Time

00:00:00


Date Published

June 2007

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

Serves
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 (optional)
nacho chips (optional)

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

Stir in the cheese pimiento until dissolved.

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, if desired.

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.




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