Ingredients
-
2
-
1
-
1
-
2
-
2
-
3
-
1
-
1/4
-
-
-
-
-
-
-
Directions
Mais Soep – Corn Soup, From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947 An easy way to chop the corn might be to whirl it in the blender or food processor with the water and onion, THEN heating it to boiling Hearty by itself or nicely garnished with chopped ham, crumbled bacon, cheddar cheese or parsley , This soup is excellent, though it is lacking a few key ingredients (interestingly enough, they are present in the picture)
Personally when I make this soup, and I’ve do so regularly now, I add a 1/2 lb of crumbled bacon or cubed ham, and 2 cups of rice to thicken it a bit more This really gives it some heartiness, and it just tastes great!, Hearty soup! Great for a cold, cloudy day We changed the recipe slightly We did 1 cup of corn and 2/3 cup of white rice VERY GOOD! We also cut up and added 3-4 slices of deli ham We crushed up saltines and spread cheese over the top! Very good!!! Great recipe!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Chop the Corn, Add Boiling Water and Minced Onion; Cook For 15 Minutes. |
|
2
Done
|
Strain. |
|
3
Done
|
Melt the Butter and Stir in the Flour; Blend Well. |
|
4
Done
|
Add Milk and Seasonings; Cook, Stirring Constantly For Five Minutes. |
|
5
Done
|
Stir in Strained Corn Pulp and Continue Cooking For Ten Minutes. |
|
6
Done
|
Serve Hot. |
