No need to turn to instant soup packets all the time. Here’s a quick one to warm you up.
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)
1 Place corn kernels and cream of corn in a saucepan. Pour in stock and bring to a boil over high heat; 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, 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.
Photography by David Hanson | Styling by Sharlene Tan
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