KOMPAS.com – Have grilled corn left over from New Year’s celebrations? Don’t rush to throw it away.
You can process the roasted corn into corn cream soup. The seasoning of grilled corn and the roasting process will add its own flavor to the cream soup.
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However, make sure the grilled corn is not too black or almost burnt so that the taste of this cream soup remains soft on the tongue. If you want more soup creamyadd cheese cheddar when cooked.
The following is a recipe for cream of corn soup, quoted from the page The KitchenWednesday (1/1/2025).
Also read: Corn Omelet Recipe, Serve with Tamarind Vegetables
Material:
- 2 cans of canned corn kernels or 2 cobs of roasted corn (take out the kernels)
- 237 milliliters of liquid milk (can use cow’s milk or oat milk)
- 2 tablespoons butter
- 1/2 teaspoon salt
- Black pepper to taste
- Chopped chives to taste (optional for garnish)
How to make corn cream soup
- Heat a frying pan and melt the butter. Add corn and cook using medium heat, then stir.
- Put the cooked corn into a blender with milk. Blend until the texture becomes soft. If you want a smoother texture, strain the mixture first.
- Pour the corn and milk mixture into the pan. Season with salt and black pepper. Cook over low heat until it boils and thickens slightly. If the soup is too thick, add a little milk or water.
- Pour the soup into serving bowls. Sprinkle with chopped chives or add to toast to taste.
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