Creamy Corn Soup

"This recipe is from the Super Cookery Lowfat & Salads cookbooks."
 
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Ready In:
45mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Place the onion and potato in a large saucepan and pour in the milk.
  • Add the bay leaf, nutmeg, and half the corn.
  • Bring to a boil, cover, and simmer gently for 15 minutes, until the potato is softened.
  • Stir the soup occasionally and keep the heat low so that the milk does not burn on the bottom of the pan.
  • Discard the bay leaf and leave the liquid to cool for 10 minutes.
  • Transfer to a blender and process briefly.
  • Alternatively, rub through a strainer.
  • Pour the smooth liquid into a saucepan.
  • Blend the cornstarch with the cold water to make a paste and stir it into the soup.
  • Bring the soup back to a boil, stirring until it thickens, and add the remaining corn.
  • Heat through for 2-3 minutes until piping hot.
  • For a more substantial soup, add 8 ounces flaked white crabmeat or peeled, cook shrimp.
  • Remove from the heat and season with salt and pepper.
  • Stir in the yogurt.
  • Ladle the soup into bowls, garnish, and serve.

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