Monday, October 11, 2010

Cream of Corn Soup

cream of corn soup
  • 4 cups canned or fresh corn, grated
  • 2 egg yolks
  • 2 tablespoons butter
  • 2 tablespoon flour
  • 2 cups evaporated milk and 2 cups water
  • Salt to taste

  • Put the corn into a double boiler with 3 cups milk and cook for 20 minutes. 
  • Make a white sauce of butter, flour, and the milk and corn mixture. 
  • Add salt to taste and cook for 5 more minutes. 
  • Beat the egg yolks well and add to the remaining cup of cold milk. 
  • Stir this mixture into the soup. Cook for 1 or 2 minutes, stirring constantly. 
  • Water may be added if a thinner soup is desired. Beat and serve.

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