Rice(&Veges): Corn Soup

Corn Soup :: コーンスープ :: sopa de maíz

Prep Time: 5 minute

Ingredients:

  1. 4 C chicken stock
  2. Neutral Oil for the pan
  3. 2-3 cloves of chopped garlic
  4. 1/4 onion, chopped (optional)
  5. Large can of corn
  6. Salt & Pepper

In a pinch, I have made this soup with just the chicken stock and corn, with a kind of “consommé” result, or maybe a “no-cream creamed corn” …


How To:

  1. Chop (or blend) garlic and onion.
  2. Place about 1/2-to-1 Tablespoon of oil in your pan, heat on medium.
  3. Cook onion until it’s translucent. Add garlic, cook until fragrant.
  4. Add chicken stock, stir-in garlic and onion. Bring to a low simmer.
  5. Add corn, cook until warm.
  6. Add salt & pepper as desired.

Kidwise: My family used to live in Japan, so we became used to drinking our soup from the side of the bowl. We enjoy this soup in that same fashion (although my children do like to scoop and slurp the corn with a duck spoon 😉

Variations: 1) Purée the corn, adding milk or oatmilk for a creamy texture; 2) garnish with turkey, chicken, ham, bacon, and/or potatoes.

DOUBLE HAPPINESS 泡泡 by chief&mischief