Dirty Corn Soup

Name: Dirty Corn Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8 cups, 4-6 serving(s)
Ingredients: 1/4 cup butter; 2 (11 ounce) cans white shoepeg corn (drain but reserve liquid); 1/2 cup sweet onion, diced and drained; 1/2 cup walnuts, chopped; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 pinch ground nutmeg; 2 tablespoons butter; 6 tablespoons flour; 4 cups whole milk

Submitted by TheDancingCook

"I've had this recipe for a year; and am posting it for a member who is looking for a bridal shower menu recipe; the theme being around the fall season. I have not tried this recipe, but now that it is out, in my hands and my soup fetish is in full gear, I can't wait to try it myself! I was not very sure on the cook time, I gave it 30 minutes but the time may be less. And only 5 minutes prep."

Download

Ready In:: 35mins
Ingredients:: 10
Yields:: 8 cups
Serves:: 4-6

ingredients

¹⁄₄ cup butter
2 (11 ounce) cans white shoepeg corn (drain but reserve liquid)
¹⁄₂ cup sweet onion, diced and drained
¹⁄₂ cup walnuts, chopped
¹⁄₄ teaspoon salt
¹⁄₈ teaspoon black pepper
1 pinch ground nutmeg
2 tablespoons butter
6 tablespoons flour
4 cups whole milk

directions

Melt 1/4 cup butter in 2 qt skillet, while peeling and dicing onion.
Drain corn and reserve liquid.
Add nuts and onions to skillet, cook on medium and stir for 30 seconds; add corn and saute, allowing brown particles to form.
Stir the particles from the bottom of pan, and continue to brown for 5 minutes, but DO NOT BURN.
Add salt and pepper (now it should look dirty).
In the pan, move aside the corn mixture, making room for the remaining butter and flour, browning the flour in the butter and eventually stir into corn mixture when browned.
Add reserved corn liquid reserve and slowly add milk, one cup at a time, thickening after each addition.
*Ifmultiplying this recipe, use a larger pan and add a bit more time for browining.

Questions & Replies

Got a question? Share it with the community!

Reviews

This is a delicious soup although I did have to make some changes. There was no shoepeg corn, canned or frozen, so I used frozen white corn. I used a shallot instead of an onion. My saucepan may have had a smaller base than others and the flour and butter did not really fit so I ended up sprinkling the flour over the corn and cooking it until it was all absorbed. I also used about 2 tbl of flour for half the recipe - the proportion of flour to milk suggested a thick sauce which I don't think is the goal. I used 1 1/2 cups milk and 1 cup of broth as I had no liquid from canned corn. This made two 1 1/2 cup servings for us. What is particularly nice about this recipe is that is a pantry recipe - no unusual ingredients but a delicious result. Made for Bargain Basement game.

duonyte

RECIPE SUBMITTED BY

TheDancingCook

Whitehall, Pennsylvania

Welcome! I joined this website in 2001, as a new wife and Mom of a 1 y/o and I was 28 yrs old and did not know about cooking. I found this website cause I searched the web and wanted to find a good recipe for carrots! I found that recipe and so much more here over the years. I learned so much from this website and opened up my eyes to other recipes. I now am 46 y/o. I am now divorced and my then 1 y/o son is now a Marine. I have a wonderful man in my life that loves and appreciates my cooking and I thank this site for all of its help. I still come here for recipes. I hope you like my recipes and your family enjoys them also....there is many here and I love to pass them on.

View Full Profile