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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.