Prep 15 mins
Cook 15 mins
From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. An easy way to chop the corn might be to whirl it in the blender or food processor with the water and onion, THEN heating it to boiling. Hearty by itself or nicely garnished with chopped ham, crumbled bacon, cheddar cheese or parsley.
- 2 cups corn (fresh, canned or frozen is fine)
- 1 cup boiling water
- 1 tablespoon onion, finely minced
- 2 tablespoons butter
- 2 tablespoons flour
- 3 cups milk
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- Chop the corn, add boiling water and minced onion; cook for 15 minutes.
- Melt the butter and stir in the flour; blend well.
- Add milk and seasonings; cook, stirring constantly for five minutes.
- Stir in strained corn pulp and continue cooking for ten minutes.
- Serve hot.
Hearty soup! Great for a cold, cloudy day. We changed the recipe slightly. We did 1 cup of corn and 2/3 cup of white rice. VERY GOOD! We also cut up and added 3-4 slices of deli ham. We crushed up saltines and spread cheese over the top! Very good!!! Great recipe!
This soup is excellent, though it is lacking a few key ingredients (interestingly enough, they are present in the picture)<br/><br/>Personally when I make this soup, and I've do so regularly now, I add a 1/2 lb of crumbled bacon or cubed ham, and 2 cups of rice to thicken it a bit more. This really gives it some heartiness, and it just tastes great!