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Full Online Book HomeLearning KitchenSoups - Corn - Corn Soup
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Soups - Corn -  Corn Soup Post by :Alessia Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1461

Click below to download : Soups - Corn - Corn Soup (Format : PDF)

Soups - Corn - Corn Soup

4 slices bacon
1 medium onion, chopped
1 stalk celery, chopped
1 bay leaf
4-5 sprigs parsley
1 1-pound can (2 cups) cream style corn
1 tablespoon flour
1 1/2 teaspoons salt
1/4 teaspoon freshly cracked black pepper
2 cups milk

Cook bacon in large fry pan until crisp; remove bacon and reserve. Add onion, celery and bay leaf to fry pan, saute until onion is tender; remove bay leaf.

Put parsley, corn, flour, seasonings and milk in blender or food processor until mixed. Add to onion and celery. Cook, stirring constantly until mixture boils and thickens. Top each serving with crumbled bacon and serve.

Makes 6 servings
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1 Tsp. Safflower oil 2 Tsps. Dry sherry or water 1 1/4 Cups finely chopped onion 1 Cup thinly sliced carrots 2 Stalks celery with leaves,thinly sliced 1 Bay leaf 2 Cups cubed red potatoes 1 Cup Vegetable broth 1 Cup Skim milk 1 Cup fresh or frozen(thawed)corn kernels Cayenne pepper to taste Nonfat plain yogurt for garnish(optional) In a large,heavy saucepan,heat oil and sherry or water until bubbling. Add onion and cook,5 minutes, stirring frequently to prevent browning.(If mixture appears dry,add 1-2 tbsps. more sherry or water.) Add

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5 ears corn on cob (or equivalent of canned corn, drained) 2 quarts chicken stock 2 oz. diced bacon 4 oz. spicy Italian sausage 1 tablespoon butter 1 cup onion, diced 1/4 cup celery, diced 1 Tablespoon chopped garlic 1/2 cup flour 1 lb. potatoes, peeled and diced 1 bay leaf 1 Tablespoon old bay seasoning 2 Tablespoons Worcestershire Sauce 4 oz. heavy cream 2 large Pablano Chiles, roasted and peeled Preheat oven to 450. Soak ears of corn in water for 5 minutes. Place corn on shallow baking pan and roast in oven for 10 minutes.