This is a very tasty and hearty cream corn soup! It makes 6-8 big bowls.
6 onions, minced
6 C corn
2T butter
2T flour
4C chicken broth, divided
1/4 tsp salt
1/2 tsp pepper
1C cream
1. Put corn, onions, salt, pepper and 3C broth in the crock
2. In a saucepan, melt butter, add flour saute on medium until it turns slightly brown. Then add 1C broth, mix than add to crock.
Cook on low for 3-4 hours. 1/2 hour before serving add cream and mix.
We love it chunky, but if you want a little creamier soup, you can dip your immersion blender in the pot for a couple seconds. If you would like a puree...you can blend the whole pot!
6 comments:
I am trying this soup as I write. Making it for our congregation's oneg this evening, so am hoping it makes them happy. It sounds so very delicious. Thanks for sharing the recipe.
Shabbat shalom!
Naomi
Naomi, I hope you come back and let us know what you (and they) thought ot the soup. :-) I hope it is a blessing! pamela
Hi Pamela!
I loved the flavor of this soup! I used an immersion blender and pureed most of it, leaving some bits of whole corn. I had a problem with the texture though. Maybe I cooked it too long at the high temperature or something, but the kernels were tough and wouldn't even puree. It gets stuck in the teeth. At what temperature did you cook the soup? I cooked it for about 4 hours, but several of those hours were on high. I peeked at it and it was cooking fairly hard (boiling) so I then turned it to low. I then had to cool it down somewhat to travel to our meeting place, add the cream and reheat and it got pretty hot again. How is the texture when you make it? I'd really like to get this right because the flavor is wonderful. It's the same thing that happened when I used to make a corn chowder and in using canned creamed corn I would have to strain out the pieces of corn and just use the liquid that remained in order to avoid that tough-textured corn kernel. Maybe I could add the corn later in the process, having it in there just long enough to heat through, but I might not get enough corn flavor then.
People at the oneg ate the soup, and left about 2 or 3 cups in the pot, but we also had another crock of soup, so it DID have a little competition! :)
Naomi,
So wonderful to hear back form you. I am not sure why the texture didn't I am going to guess it was the high temperature. I have only every done it on low, and for a short time too 3-4 hours...that would be my first guess. I suppose it could be a corn variety too...but I would try it again with the heat adjustment and see how that does for you, because I have never had the "toughness" you described...and I have used different sources of corn over the years with it too. A rule of thumb to remember between "high and low" on a crock is that High (almost always) cuts the low-time in half (and vice versa). So depending on how long you had it on high...it might have been cooked (equivlant too) twice as long as it should have. That could explain it. I hope that solves it for ya. :-)
Oops, there it is, I see it now. I thought I looked to see whether to cook on high or low and didn't see it. Oh well, there WILL be a next time! :)
Thanks for getting back to me, and so quickly too!
Hello Pamela!
I tried your corn soup again and did a few things differently, such as pulverizing all but one cup of the corn before cooking. I didn't add the last cup of corn kernels until the soup was done cooking (onions were tender). Just wanted to tell you how much I love this soup and now I know not to overcook the corn. I'm taking a big pot of it for oneg and I'm sure it will be a hit, but if not I will LOVE having the leftovers later. I also cut my onions in large chunks instead of mincing them. I enjoy the creamy smoothness with the corn being pureed along with those whole kernels and the big pieces of onion. Thank you again for sharing your recipe, and Shabbat shalom!
Post a Comment