Finally, I've discovered a creamy soup that I adore: the three-ingredient corn soup. This recipe is a magical mix of canned corn kernels, milk, and butter, seasoned with salt and pepper.

A twist on the classic but in soup form! This Mexican street corn soup is pure comfort in a bowl– rich, creamy, bursting with ...

Start with 1 cup of baby corn, slit lengthwise, to add a crunchy bite. For the base, use 4 cups of water. The aromatic ...

Purée corn to form a liquid ... (Work in batches if necessary.) Purée until soup is completely smooth, about 2 minutes. Ladle soup, warm or chilled, into bowls and garnish with chives.

The making of traditional corn soup is knowledge that has been passed down through multiple generations of the Six Nations of the Grand River in Ontario. For Karl Docksteader, making the soup ...

Saute onion and garlic in olive oil for 2 minutes. 2. Add canned corn and cook for 5 minutes. 3. Add salt and pepper and jalapeno brine. Add a little water and cook for another 5 minutes. Let it cool ...

Toss together fresh sweet corn kernels, diced avocado, cherry tomatoes, red onion, and cilantro. Drizzle with a light ...

Finish soup. Melt a knob of butter in a pan, add the remaining corn and cook until golden brown. Pour in the blended soup, add a hefty pinch of salt, and simmer to your desired thickness. Finish with ...

Full of veg and flavoured with fiery, fresh green seasoning, you'll find this Trinidadian soup all over the island ... Add the sliced corn, cover with a lid and cook for 5–8 minutes more.