|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
Results 1 - 10 of about 810 for cream corn soup
Put milk in double boiler. Add creamed corn and some salt. ... butter, and add to the soup when it is boiling. Just before serving, add the whipped cream.
Chop onions and ... add the creamed corn and 2 spoonfuls of sour cream. Add salt, ... warehouse stores. If using this, one tablespoon will substitute. Enjoy.
To Cream Soup Base, add corn, milk, onion, ... medium heat, stirring constantly, until thickened. Use as directed or as a base for your favorite cream soup.
Put the chicken ... sauce and creamed corn. Heat the ... egg into the soup; stir and ... the heat. Sprinkle with black pepper and serve. 6 to 8 servings.
Cook corn in boiling water ... slightly thick, stirring constantly. Serve hot. Crumble 1/2 slice crisp bacon over the top of each serving. Yields 6 servings.
Cook corn; drain. Dice bacon and onion and saute. Put milk in pot with corn. Heat. Add bacon and onion. Season to taste. Thicken with a little flour.
In a large saucepot, add Wesson oil, corn, onion, celery ... whole milk, heavy cream and water. Let ... Remove from heat and serve. Makes 8 (1 cup) servings.
Saute onion in ... thickened. Add the corn. Lower heat ... time, in container or electric blender. Return puree to saucepan. Bring to a boil. Stir in cream.
Saute onions in butter. Add flour and blend. Slowly add milk. When blended, add corn, salt and black pepper to taste.
Drain corn and chop it ... in flour and salt and pepper; gradually add milk, stirring constantly, until thickened and bubbly. Add corn and heat through.
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