From the Kitchen : Easy Cream of Corn Soup

Two recipes in a month! You gotta be kidding me! It has been a while since I have been this active in the kitchen. 

But seeing that unfortunately most parts of the world is now either on lockdown, self quarantine or restricted access to somewhere, I think it is only fitting that I help out a little. And thus, write something for my readers to try out at home.  The TOG does take its CSR policy seriously, especially during times of crises. Now only if I remember when I drafted said policy and if a CSR does actually work for a one man gang like myself. 

While I contemplate on such issues, why not have a go at this very simple but yet satisfying recipe? And if you cannot find fresh corn, you can opt for frozen ones. 

Easy Cream of Corn Soup.


2 ears of corn (get frozen or canned if you cannot get fresh)
250 ml vegetable stock
200 ml full cream milk
1 onion, chopped
4 cloves of garlic, chopped.
2 slices of cheddar cheese

spices of your choice.

Steps

Corny

1. Remove the skins and get the kernels off the cob by running your knife from one end to another. Do this by placing your corn upwards. Sorry I do not have photos as I need to use both hands to do this process. One man gang after all. Omit this if your corn has been "kernelled" naturally.

Looks good already, and we are just half way there. 

2. Sweat your garlic and onions using a well greased hot pan. Once they start to get aromatic, add your corn into the pan . I recommend butter instead of oil for more flavour and richness. Add in your spices and cook with your vegetable stock for a minute or 2 , to let the flavours get to combine and meld. I use a tablespoon of paprika and a good helping of  mixed herbs.

Smooth

3. Transfer your corn medley into a high power blender and blend till smooth. Add in your milk while blending.

Trust me this will taste ridiculous good. 

4. Once the corn has turned into a smooth liquid, place it back into the pan for a final simmer of a few minutes. Add in your cheese at this point. This is also a good time to adjust for seasoning, adding salt and pepper where necessary. Also it is a good time to add more stock or water if too thick, or to cook off any liquid if the soup is too runny.

Finish product!

Pro tips:

• For a richer flavour, you can use single cream or half and half. However, I had more of a "contingency recipe" in mind, as getting ingredients at this time now can be quite hard.
• For presentation purposes and to add some texture, you can fish out some of the fried corn and place it onto the soup before serving. You can mix it in if you like a more chunky soup. 
• Feel free to replace the cheddar cheese with anything that you have lying around. As long its something like cheddar, its fine. Just do not mix in mozzarella or blue cheese, for obvious reasons. 

So there you have it, a simple but satisfying dish. And if you have some bread lying around, this makes a healthy light lunch too! So stay safe people and if you really have no business to go out and about, stay at home!