Yields 6 Portions
4 cups frozen Corn
2 cups Milk
2 tablespoons Butter
1/3 cup chopped Celery
1/4 cup chopped Onion
1/4 cup chopped Leek
2 tablespoons all-purpose All-purpose flour
1/2 cup Whipping Cream
1 pinch Salt
1 dash Pepper
Level of Difficulty:
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In a large saucepan add milk and corn; cook until corn is tender. Strain cooking liquid into a bowl and set corn aside.
In the same saucepan, heat butter and saute celery, onion and leek until softened. Blend in flour; cook until bubbly. Stir in corn and reserved corn liquid. Bring to a boil, then partially cover and let simmer for 15 to 20 minutes.
Puree in a blender or food processor until smooth. Return to saucepan and add whipping cream. Adjust seasonings with salt and pepper to taste. Reheat until piping hot.
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