Creamy Corn Soup


– 1 canned corn (drained)

– 1 Carrot sliced

– 1/2 onion finely chopped

– 1/2 cup regular flour

– 1.5 to 2 cups milk (I used 2% fat milk)

– salt, pepper & dried basil for seasoning

– 2 tablespoons butter

– chicken broth

– water

How to make Creamy Corn Soup

This is actually a very simple recipe but needs a bit of patience.

Cook carrots and corn in a pot of about 3 cups boiling water and broth.  Leave to boil.

In another soup pot cook onions with butter until transparent, but not browned.  Add a dash each of salt, pepper, and dried basil.  This is the patience part, add flour to pot one tablespoon at a time alternatively with a splash of milk.  Make sure to keep stirring so all ingredients mix without clumping.  Eventually a thick thick creamy mixture is formed.  To this mixture slowly add the carrot and corn soup, about 1/2 cup at a time.  Make sure to keep stirring.  Once everything in incorporated, let soup boil for a bit more.  To serve, garnish with some chopped celery (I like that extra crunch) and you’re done! 


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