Creamy Corn Soup with Potato

I started out making a Chicken and Corn Soup, but realized I didn’t actually have chicken… hehehe.. So I changed course after I’d heated up the water and put the can of creamed corn in, thinking I’ll just make it a creamy soup instead… Then I saw that we had some left over mashed potatoes…

Have to say, I was rather pleased with the result. Perfect for a cold wintery evening.

Creamy Corn and Potato Soup

Ingredients:

 

  • about 1.5L chicken stock (or just water)
  • 1 can creamed corn
  • 400~500g frozen corn kernals
  • 1 cup mashed potatoes
  • 4tbsp olive oil + 1/2 cup flour mixed into a smooth paste
  • 1 cup milk
  • a few sprinkles of dried parsley (fresh is better)
  • handful of chopped spring onions
  • salt and pepper to taste (I use a tbsp of soy sauce.. I know it sounds weird, but it works)
  • sprigs of parsley or shredded spring onion for garnish

 

Instructions:

  1. Heat the stock in a large pan on the stove.
  2. Add the can of creamed corn to the water and stir until they’re mixed evenly.
  3. Mix in the frozen corn.
  4. In a bowl, mix the mashed potatoes with a bit of water to make it thinner and easier to mix into the soup.
  5. Slowly stir the potato in and bring the soup to boil.
  6. Add 1 tbsp of soy sauce. (You can leave this out if you think it’s too strange.)
  7. Turn the heat down to low so that the soup is not boiling or simmering furiously.
  8. In another bowl make the olive oil + flour paste.
  9. Mix the milk with the paste, stir it with a wooden spoon or whisk it until there are no lumps.
  10. Pour the milk mixture slowly into the soup while stirring it very quickly to ensure a smooth texture. (If doing both things at the same time is proving to be a little difficult, just add a little bit of the mixture at a time and stir, then add a bit more and stir… etc.)
  11. Add the parsley and spring onions.
  12. While stirring the soup gently, bring the soup to a simmer.
  13. Add salt and pepper to taste.
  14. Turn off the heat and serve in large bowls, topped with the shredded spring onion or sprigs of parsley.
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