Creamy sweetcorn soup

Creamy sweetcorn soup

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About this recipe: Sweetcorn, creamed style corn and single cream grace this recipe, to create a thick and hearty soup. Serve with fresh crusty bread. It's perfect for the cold winter months

Annette Hartman

Serves: 6 

  • 90g butter
  • 4 tablespoons diced onion
  • 65g celery, diced
  • 6 tablespoons plain flour
  • 825ml vegetable stock
  • 850g tinned creamed style corn
  • 425g sweetcorn
  • 2 tablespoons grated carrot
  • 250ml single cream
  • 175ml skimmed milk
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1 pinch salt

Prep:5min  ›  Cook:30min  ›  Extra time:35min  ›  Ready in:1hr10min 

  1. In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in stock and simmer 10 minutes.
  2. Stir in creamed style corn, sweetcorn, carrot, single cream, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

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