Finally, I've discovered a creamy soup that I adore: the three-ingredient corn soup. This recipe is a magical mix of canned corn kernels, milk, and butter, seasoned with salt and pepper.

2. Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil. 3. Add the cornflour solution and let simmer for about 10 minutes. 4. Add the salt and the shredded chicken ...

Saute onion and garlic in olive oil for 2 minutes. 2. Add canned corn and cook for 5 minutes. 3. Add salt and pepper and jalapeno brine. Add a little water and cook for another 5 minutes. Let it cool ...

Full of veg and flavoured with fiery, fresh green seasoning, you'll find this Trinidadian soup all over the island ... Add the sliced corn, cover with a lid and cook for 5–8 minutes more.

The making of traditional corn soup is knowledge that has been passed down through multiple generations of the Six Nations of the Grand River in Ontario. For Karl Docksteader, making the soup ...

This creamy sweetcorn soup is perfect for a weekend lunch, serve with slices of cheese on toast to make it more filling. Heat the olive oil with the butter in a frying pan over a medium heat.

There is no rule that says soup is only for the cooler months. Corn chowder is a perfect example. Sweet summer corn is sautéed with aromatics like onions, celery, bell pepper and garlic ...

Purée corn to form a liquid ... (Work in batches if necessary.) Purée until soup is completely smooth, about 2 minutes. Ladle soup, warm or chilled, into bowls and garnish with chives.

I always keep a few cans in my pantry. One day I decided to include it in this fast and flavorful soup. It was a hit!" Heat the oil in a large saucepan over medium heat and add the garlic, onion, and ...