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