Savor the flavor of delicious summer corn even on the chilliest of winter nights with this colorful, vibrant dish. This simple, creamy soup highlights the wonderfully sweet flavor of our Freeze-Dried Sweet Corn, picked and preserved at its peak.
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients
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1 Medium Onion, diced
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1 Celery Stalk, diced
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1 Medium Carrot, diced
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1 Potato, diced
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1/2 Red Pepper, diced
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1 Cup Chicken Or Vegetable Stock
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1 Cup Freeze Dried Sweet Corn
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1/4 Cup Fresh Basil Leaves
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1 Tablespoon Butter
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2 Tablespoons All-Purpose Flour
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1 2/3 Cups Milk
Directions
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Place onion, celery, carrot, potato, red pepper, bay leaves and stock in stock pot. Bring to a boil, cover and reduce heat. Simmer 15 minutes.
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Stir in Freeze-Dried Sweet Corn and basil. Cook 5 to 10 minutes, or until vegetables are tender.
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Melt butter in separate pot over medium heat. Whisk in flour. Cook 2 minutes, whisking continuously. Slowly add milk, 1/2 cup at a time, whisking mixture after each addition, until smooth. Cook until mixture begins to thicken, then slowly add to stock-vegetable mixture.
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Season to taste with salt and ground black pepper. Heat through and serve.