Corn Soup

I woke up this morning and it was a chilly 36F in Orlando! *BRRR* The sun was out and it looked so beautiful outside but it pretty much stayed cold all day. Perfect weather for a soup right? I checked my pantry and my eyes immediately landed on a can of sweet corn cream style. Ah ha...corn soup!



Ingredients
2 cups sweet corn cream style
1/2 lb chunks of salted pork (optional)
1 ear of corn
2 cups milk
1 cup water
2 tbsp butter
2 tsp minced garlic
1 small red onion, thinly sliced
1 bell pepper, thinly sliced
1 tbsp paprika
1 tbsp black pepper
1 tbsp creole seasoning
Salt to taste

Preparation

  • Heat sauce pan and melt butter.
  • Add garlic, onions and pepper to pot and saute until limp
  • Toss in chunks of salted pork and cook for 15 minutes, stirring all the time
  • Pour in sweet corn and cup of water, stir with a wooden spoon then cover pot. Cook on medium heat for 15 minutes
  • Add milk along with paprika, black pepper, creole seasoning, and salt to taste. 
  • Cut ear of corn into 3 rounds and add to pot.
  • Stir and cook for another 10 minutes or until soup has thickened
Garnish with fresh celery and serve hot.
I also toasted a whole wheat tortilla then cut into 4 triangles to serve with soup


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