Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, winter staple corn soup chilled for summer. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Winter Staple Corn Soup Chilled for Summer is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Winter Staple Corn Soup Chilled for Summer is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook winter staple corn soup chilled for summer using 7 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Winter Staple Corn Soup Chilled for Summer:
- Get 1 approx. 400 ml Milk
- Make ready 1 large can Canned corn (cream)
- Prepare 1 small can Canned corn (kernels)
- Get 1 Consomme soup stock cube
- Take 1 tbsp Grated cheese
- Get 1 dash Salt and pepper
- Prepare 1 dash Parsley
Add the contents of the can of corn to a pot and add an equal amount of milk (measure milk by using the empty can). Add soup stock and cheese to the pot and bring to a boil, stirring the bottom to prevent burning. Flavor with salt and pepper, top with parsley and it's complete. If you like, you can also add a can of.
Instructions to make Winter Staple Corn Soup Chilled for Summer:
- Add the contents of the can of corn to a pot and add an equal amount of milk (measure milk by using the empty can). Turn on the heat.
- Add soup stock and cheese to the pot and bring to a boil, stirring the bottom to prevent burning. Flavor with salt and pepper, top with parsley and it's complete. If you like, you can also add a can of regular corn. But it's not necessary.
Flavor with salt and pepper, top with parsley and it's complete. If you like, you can also add a can of. First, dear readers, a housekeeping item. The spot of press that I've gotten over the past couple months was truly unexpected; I've spent a couple years in this here little corner of the web, so when people started to take notice, I wasn't quite prepared. But as of yesterday, I've got a shiny new press page that shares links.
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