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Corn Soup
Serves 2–3 · About 15 min
A thick, sweet soup made with canned cream-style corn and milk. No blender.
① Cut the onion→② Stir-fry in butter→③ Add the corn and milk→④ Heat and taste
What to buy
Canned goods
Dairy
Vegetables
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How to make it
1
Finely chop the onion
- On the cutting board, finely chop the onion (put the cut side down and chop into small bits)
How to tell it's doneThe onion is in bits about 3 mm.
2
Cook the onion in butter
- Put 10 g butter in a pot and melt over medium-low heat
- Add the onion and cook for 3 minutes, stirring with a spatula
How to tell it's doneThe onion is see-through and soft. Don't let it brown.
Be carefulButter burns black fast over high heat. Don't turn the heat up.
3
Add the corn and milk
- Add all of the canned cream-style corn and 1 tsp consomme granules and mix
- Add 300 ml milk in 3 parts. Mix well each time
How to tell it's doneIt's all the same yellow, with no lumps.
4
Heat and taste
- Keeping it on low heat, warm for 5 minutes, stirring the bottom with the spatula now and then
- Don't let it boil hard. It's OK when small bubbles appear at the edges
- Add a pinch of salt and a pinch of pepper and taste. If it's bland, add another pinch of salt
- Pour into cups or soup bowls, and sprinkle with a little dried parsley if you have it
ReadySmall bubbles are coming up at the edges and it's steaming.
Be carefulIf milk boils, it can boil over or form a skin on top. The bottom also burns easily, so keep it on low heat.
📚 Learn more about this dish
If it didn't work out
A skin formed on topThe heat was too high. Scoop off the skin with a spoon. Next time keep it on low heat.
The bottom burnedDon't scrape the burnt part; move only the top to bowls. Next time stir from the bottom often.
Too thickAdd milk 2 tbsp at a time and warm again over low heat.
The flavor is weakAdd salt a pinch at a time, tasting each time.
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