This corn soup recipe is really easy to make, lower in fat than most cream soups, and delicious — especially if you are fighting off a cold!
Ingredients
- onion: 0.5 piece (chopped)
- fresh parsley: 0.25 cup (chopped)
- butter: 1 Tbsp
- clove garlic: 1 piece (minced)
- all-purpose flour: 3 Tbsp
- ½ cups milk: 2 piece
- chicken broth: 1 cup
- whole kernel corn: 2 cans (12 ounce cans, drained)
- ½ tablespoons cream cheese: 2 piece
- garlic salt: 1 tsp
- ground black pepper: 1 tsp
- ground cayenne pepper: (to taste)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Combine onion, parsley, butter, and minced garlic in a large pot over medium heat; cook and stir until onions are tender, about 5 minutes. Dotdash Meredith Food Studios
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Whisk in flour to make a thick paste; whisk in milk and chicken broth until soup thickens slightly. Dotdash Meredith Food Studios
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Stir in corn and cream cheese until heated through. Dotdash Meredith Food Studios
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Add garlic salt, black pepper, and cayenne pepper to taste; stir until combined. Dotdash Meredith Food Studios
