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Sweet Corn Soup


12 ears sweet corn
3 cups milk
2 tbs butter
1 tomato, peeled and diced
1 sliced onion
1/ tsp salt
dash of pepper
3 oz cream cheese

Cut corn from ears being careful not to remove too deep (hard corn kernels can be an unwelcome addition). Scald milk, add half of corn kernels to warm milk. Sauté 1/2 kernels in butter. Slowly add remaining ingredients and stir until cream cheese is melted and onion is tender. About 5 minutes. Stir both corn mixtures together over low heat. Serve warm.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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