When I was expecting my daughter, Aunt Tamara bought me the sweetest little cookbook called Healthy Cooking, part of the Cookshelf Series from Parragon Publishing. It languished on my kitchen shelf for more than a year, until I started writing my book. It was the inspiration for so many of my recipes, including this rich and creamy soup.
Creamy Corn Soup
Servings
8 Servings
Ingredients
- 2 large potatoes peeled and cubed
- 1 large onion peeled and diced
- 3 11-ounce cans sweet yellow corn Niblets, not drained
- 3 cups whole or skim milk
- 3/4 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1-1/2 cups heavy cream
- Minced fresh chives for garnish (optional)
Instructions
Preparation
- Place potatoes, onion and corn in a 4-quart stockpot.
- Add milk, nutmeg and salt; bring to a boil over medium-high heat, stirring frequently, being careful not to burn milk.
- Reduce heat and simmer for 30 minutes, or until potatoes are tender and fully cooked. Keep heat low so that milk doesn’t burn.
- Add cream and heat through.
- Ladle into bowls. Garnish each bowl with about 1 teaspoon minced chives, if desired.
Tips
- Warm bowls are a nice touch for soup and pasta. Warm them in the microwave, in an oven at low heat or by pouring hot water in them and drying just before serving.
- Contributed by: Quick & Kosher, JAMIE GELLER
YAY Kyra I am so happy you liked it and am so thankful you took the time to comment – comments really help other community members when deciding to try a recipe. Thanks again!
this turned out really well
I would use full fat coconut milk.
Substitute coconut milk for the milk and cream?
for sure (I’m just a little obsessed with coconut milk!!)
Is there a way to make this parve. I can use mocha mix or almond milk but will it hold up to long cooking if I do it for Seudat Shlishi?