Quick and Easy Creamy Corn Soup

Quick and Easy Creamy Corn Soup

This is a rich and creamy corn soup with corn kernels. It's creamy and smooth. It's nice and hot, and makes me happy.

Ingredients: Medium pot worth: about 5 servings

Canned creamed corn with corn kernels
1 can (about 420 g)
Cake flour
40 g
40 g
400 ml
200 ml
Consomme stock cubes
Salt and pepper
To taste
Heavy cream (or whipping cream)
50 ml


1. Melt butter in a pot without scorching over very low heat, add cake flour, and mix well with a whisk. The mixture is thick at the beginning, but after mixing for 3 ~ 4 minutes over heat, it becomes smooth. Then go to Step 2.
2. Add milk to the pot in Step 1 little by little while constantly mixing. When you add the milk, the mixture will harden each time, but make sure you mix well with a whisk. When it's no longer lumpy, add the remaining milk, then the water, consomme cubes, and canned corn. Simmer while mixing occasionally.
3. When it starts to boil and the mixture is thickened, adjust the taste with salt and pepper. Turn off the heat, pour heavy cream in at the end, mix, then it's done. It's a creamy and smooth creamed corn soup.
4. When the mixture is too thicken or when you are warming up the soup, add milk to dilute.

Story Behind this Recipe

I modified a corn potage soup recipe I learned from a cooking school when I was single. I took hints from the steps, and I just modified the ingredients and amount. You can make easy soup in no time using canned creamed corn with corn kernels.