Cream of Corn Soup

March 12, 2008

This hearty soup is a buttery combination of browned roux and cream. The corn at the end is almost an afterthought. Come to think of it, with this basic formula, you could make any number of soups. Just add your favorite veggie at the end. SAM

1 tablespoon butter
1 medium onion, chopped
3 tablespoons all-purpose flour
Sea salt and freshly ground black pepper to taste
3 cups half-and-half
1 (17-ounce) can whole kernel corn, drained and coarsely chopped
Chopped fresh chives

In a saucepan over medium heat, melt the butter and sauté the onion until lightly browned. Add the flour, stirring constantly with a wire whisk until browned and bubbly. Add the salt and pepper. Gradually add the half-and-half, stirring constantly until thick and bubbly. Add the corn and heat thoroughly. Garnish with chives.
Makes 4 servings.

Adapted from Emily’s cookbook All-American Comfort Food.