Recipe 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.
Top Review by duonyte
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.
- 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 See How It's Made
- 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.