Saturday, January 10, 2015

Corn Soup

2015 came in cold, and it has been cold every day of this new year. We have had some sick days, when all we wanted to do in sit in front of the fire, under a quilt with a book and something hot to drink.  On these days, nothing is as good as hot soup for lunch.

I found this recipe for corn soup that is perfect for cold day lunches and very filling, in addition to being very easy to make.

Chop up about a quart of potatoes, 6 or 7 medium.

Cover with water and boil until they are tender.

Chop up two onions, 

and saute them in some bacon fat until they are transparent and tender.

When they are tender, mash up the potatoes until all large chunks are gone.  I like using this old potato masher; the electric mixer gets them too thin.

Add the cooked onions to the potatoes and stir.

Add a teaspoon of salt.  Stir.

You will need two cans of cream style corn, whatever brand you prefer. You could use the same amount of fresh or frozen corn.

Pour the two cans of corn and the evaporated milk into the potato mixture; stir.

Add 2 cups of milk.  All I had was 2% milk, so I added two tablespoons butter just to be safe.  Simmer for a few minutes for the mixture to thicken.

We ate ours with some chopped green onions and black pepper on top, with corn bread on the side. 

 This soup will warm you up all over, and it seems to clear up blocked sinuses, too.  This made a full pot so we will have soup for lunch for several days.  I hope you love it as much as we did.