Cream of Corn Soup
Cream of Corn Soup
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  • 1 onion, finely chopped
  • 2 tablespoons (30 ml) butter
  • 6 cups (1.5 litres) fresh or frozen corn kernels (about 7 ears)
  • 4 cups (1 litre) chicken broth
  • 1/2 cup (125 ml) 15% cream (optional)
  • Salt and pepper
  • Preparation
  • In a large saucepan over medium heat, soften the onion in the butter. Add the corn and broth. Bring to a boil. Cover and simmer for about 15 minutes. Remove 250 ml (1 cup) cooked corn and set aside. Purée the soup in a blender. Strain through a sieve. Add the cream and reserved corn. Adjust the seasoning.
  • Description
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