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Ingredient
Creamy Corn & Vegetable Soup
Introduce
Chef :
Hiroko ListonCreamy Corn & Vegetable Soup
When my children were young, they loved Instant Creamy Corn Cup Soup. I used to stock it in the pantry, but these day I stock Canned Creamed Corn instead. Most soups are easy to make, so is the Creamy Corn Soup, and home-made soup tastes the best and healthy as I add more vegetables. You can add Angel Hair Pasta OR Thin Noodles to this soup.
Ingredient
Food ration :
4 ServingsCooking time :
20 minutes
1/2
Onion
1-2
Potatoes
100 g
Pork Speck OR Ham
20 g
Butter
2 tablespoons
Plain Flour
2 cups
Chicken Stock
1/2 cup
Corn Kernels *frozen is OK
1 cup
Milk
1 can (420 g)
Creamed Corn
Cooking instructions
* Step 1
Cut all vegetables into small pieces, 10mm OR smaller, so that they can get cooked quickly. Cut Pork Speck (OR Ham) into similar size pieces.
* Step 2
Heat Butter in a large saucepan or a pot over medium low heat, cook Onion and Carrot for a few minutes, add Potato and Pork Speck, and cook until vegetables are almost soft.
* Step 3
Add Flour, stir to combine, then add Chicken Stock and bring to the boil. Simmer until vegetables are soft, stirring occasionally. *Note: You can add 1/2 cupful Angel Hair Pasta that are broken into small pieces to the simmering soup.
* Step 4
Add Corn Kernels, Milk and Creamed Corn, bring back to the boil, and season with Salt and Pepper to suit your taste.
* Step 5
Add some finely chopped Parsley and serve.
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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