Sweet Corn Soup Recipe

You will need.....       45 g (1.5 oz) butter

                               2 medium potatoes, peeled and finely sliced  

                                      1 large onion, finely sliced                        

                               1 tablespoon flour

                               2 cups milk

                               1 cup chicken stock, use cubes

                               1/2 bayleaf

                               pepper to taste

                               1x300 g can creamed sweet corn, drained

                               1/2 cup sweet corn kernels

                               1 tablespoon finely chopped mint or parsley

Cooking Time      

45 minutes                              

Melt butter in deep or shallow frypan set on medium heat. Add potatoes and onions and cook until tender but not browned. When vegetables are cooked, stir in flour and cook for 2 minutes, add half the milk, stirring constantly, increase heat slightly, add remaining milk, stock, bayleaf and pepper. Stir together and bring slowly to the boil. Reduce heat to simmer, check seasoning for salt. Add creamed sweet corn and simmer gently for 15 minutes. Sieve soup or use blender, return to pan, add sweet corn kernels and reheat.

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