Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Oil or butter

  2. 2 cups 125g / 4.4oz Sliced onions

  3. 2 teaspoons 10ml Minced garlic

  4. 4 cups 250g / 8.8oz Corn

  5. 4 cups 948ml Stock

  6. 1/4 teaspoon 1 1/3ml Nutmeg

  7. 1/2 cup 118ml Instant milk powder

  8. 3/4 cup 120g / 4 1/5oz Cooked beans

  9. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oil in large Dutch oven. Stir fry onions and garlic until browned. Add 3/4 of the corn, all stock and nutmeg. Bring to a boil and simmer until corn is tender. Puree remaining corn with some of the stock. Add the milk powder to the puree. Blend puree into the soup pot with the beans and salt. Bring the soup to almost boiling, lower heat and simmer for a few minutes. Check seasonings and serve. (Optional: Add 1 to 2 chopped cooked potatoes to thicken) This recipe yields 1 1/2 quarts for 4 servings.


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