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.
- 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
- Heat the stock in a large pan on the stove.
- Add the can of creamed corn to the water and stir until they’re mixed evenly.
- Mix in the frozen corn.
- In a bowl, mix the mashed potatoes with a bit of water to make it thinner and easier to mix into the soup.
- Slowly stir the potato in and bring the soup to boil.
- Add 1 tbsp of soy sauce. (You can leave this out if you think it’s too strange.)
- Turn the heat down to low so that the soup is not boiling or simmering furiously.
- In another bowl make the olive oil + flour paste.
- Mix the milk with the paste, stir it with a wooden spoon or whisk it until there are no lumps.
- 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.)
- Add the parsley and spring onions.
- While stirring the soup gently, bring the soup to a simmer.
- Add salt and pepper to taste.
- Turn off the heat and serve in large bowls, topped with the shredded spring onion or sprigs of parsley.