A simple, yet delicious soup that takes just 30 minutes to make. Sweetcorn is simmered in a thick and creamy white soup base. Serve with fresh bread. Perfect for the cold winter months.
This is delicious. I pureed half of the corn to make it creamier. I recommend melting the cream cheese a little first so that it melts into the soup easier. - 23 Apr 2005 (Review from Allrecipes US | Canada)
Very good soup! I used a sweet onion, unsalted butter, 1% milk, and low-sodium broth. I added about a cup more broth than called for (and it made just enough for 3 adults and 2 kids as the main course of dinner). I also used Neufchatel cheese, and was afraid it wouldn't work, but it did. It was actually very thin until I added the cheese, and I was worried. At first, the cheese broke up into little chunks, but I wisked it really well and it worked fine. I don't use canned corn so I used 3 cups frozen (a mix of white and yellow). I used garlic powder and just a sprinkle of the garlic salt. Served with crackers and a nice green salad. - 10 Aug 2006 (Review from Allrecipes US | Canada)
Yummy soup! I made exactly as instructed, velvety smooth and filling. I can see adding some grilled chicken breast to it but it's good for me as is. I made this on a stormy night. - 23 Apr 2008 (Review from Allrecipes US | Canada)