Author: Canadian Living

Serve in shallow soup bowls with multi-grain rolls. Started making this years ago for something hearty and filling for my large family and economical.

  • Portion size 4 servings
  • Credits : valerie wood

Ingredients

  • 3 med white potatoes
  • 1 small sweet onion
  • 1 16-20oz creamed corn
  • 1/2 cup evaporated milk
  • 1 cup shredded Monterey Jack cheese
  • 1/2 teaspoon salt
  • 1 tablespoon butter

Method

Peel potatoes, wash and cube. peel and dice onion.  Combine in pot and just cover with water and 1/2 tsp. salt.  Bring to boil and cook until potatoes partially soft.  Remove from heat,add creamed corn, stir, then add milk and butter. Just before serving bring soup to soft boil, laddle into bowls(4) and sprinkle each with 1/4 cup shredded monterey jack. ( the cheese melts just enough as you serve)
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Food

Just Corny Soup

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