A creamy, naturally sweet soup of fresh corn sautéed in butter and blended with milk, with whole kernels stirred back in. A family favorite that kids enjoy too.
Ingredients
Instructions
- 1
If using corn on the cob, cut the kernels off with a knife; set aside about 100 g for the end. Finely chop the onion.
- 2
Melt the butter in a pot and cook the onion over medium heat for 4-5 minutes until soft. Add the rest of the corn and sauté for 3-4 minutes.
- 3
Sprinkle in the flour and cook for 2 minutes. Whisk in the water, bring to a boil, then lower the heat and simmer for 20 minutes.
- 4
Blend until smooth with an immersion blender. Add the reserved kernels and the milk and cook for 5-6 minutes, stirring occasionally.
- 5
Season with the salt and black pepper and serve hot.
Nutrition
Per serving
| Calories | 168 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 22 g |
| Fat | 8 g |
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