There are days when all you want and need to make the day right is warm soup. That's what I was craving for today. I found a recipe for cream of corn cheese soup in Yummy magazine. This is what's for dinner tonight.
A very good friend of mine suggested that I should share the recipe of the dishes I post. So here is the recipe for this yummy and tummy filling soup.
Ingredients
1 cup corn kernels, drained
1 cup cream of corn
2 cups chicken stock or water
2 tablespoon cheese pimiento
1 cup cream
1. Place corn kernels and cream of corn in a saucepan. Pour in stock and bring to a boil over high heat, and let simmer.
2. Stir in the cheese pimiento until dissolved.
3. In a bowl, temper the cream by adding some of the hot liquid from the soup into it. Take this warmed mixture and stir into the soup. Simmer over low heat for 5 minutes.
4. Serve in individual cups and garnish with spring onions and nachos if you like.
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