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Guatemalan Corn Soup
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A quick mix of sweet corn and milk makes this Guatemalan corn soup a deliciously creamy option for lunch or dinner. It's the kind of dish that warms the soul without being too fussy.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 can (16 ounce size) sweet corn
1 onion, sliced finely
2 tablespoons flour
1 tablespoon margarine
2 1/2 cups milk
directions
Drain corn and keep liquid.
Melt the margarine in a large saucepan and cook the onion until it is soft. Sprinkle in the flour, mixing well. Cook a couple of minutes, stirring constantly.
Remove pan from heat and slowly pour in the milk, stirring to give a smooth consistency. Add the corn kernels, along with salt and pepper to taste, and about 1/2 cup reserved liquid.
Bring the soup to a gentle boil, stirring as the mixture thickens. Simmer for a few minutes. Serve hot.
added by
jmstwn1607
nutrition data
Nutritional data has not been calculated yet.
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