Winter Staple Corn Soup Chilled for Summer

Winter Staple Corn Soup Chilled for Summer

My mother often made this when I was young. This is my husband's favorite winter soup.

Ingredients: Enough for dinner and breakfast the next day

Approx. 400 ml
Canned corn (cream)
1 large can
Canned corn (kernels)
1 small can
Consomme soup stock cube
Grated cheese
1 tablespoon
Salt and pepper
a small amount
a small amount


1. Add the contents of the can of corn to a pot and add an equal amount of milk (measure milk by using the empty can). Turn on the heat.
2. Add soup stock and cheese to the pot and bring to a boil, stirring the bottom to prevent burning. Flavor with salt and pepper, top with parsley and it's complete. If you like, you can also add a can of regular corn. But it's not necessary.

Story Behind this Recipe

I've loved this corn soup when I was a child. Since it's easy to make, I often helped out.