2 Reviews

I think this is great! I've never had a pureed corn soup before. It's a nice texture, since the corn kernels don't completely puree. I used frozen corn, and I doubled my amount of onion. I took your healthy suggestion and used nonfat plain yogurt (without thinning it) in place of the heavy cream, and I was pleased with the taste. I think low fat sour cream would work, too. I'll make this again; thanx for sharing!

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*Parsley* September 27, 2006

This is really good. I used 3-11 oz cans of corn because that is what I had and it was just fine. So step 1 took hardly anytime since the corn was already cooked. I used 1/2 and 1/2 instead of cream Served this with a nice light salad, great dinner! Thanks.

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susie cooks July 19, 2006
Potage De Ble ( Corn Soup)