I always loved corn soup. My recipe calls for only three pantry-friendly ingredients: canned corn, milk, and butter. In less than 20 minutes and with minimal effort, you’ll have a bowl of pure comfort.
2 (15-ounce) cans corn
kernels
2 cups whole milk
2 tablespoons butter
Salt and pepper to taste
Drain and rinse 2 (15-ounce) cans corn kernels. Place in a medium saucepan. Cook over medium heat, stirring occasionally, until the moisture from the corn evaporates and there is some browning at the bottom of the saucepan, about 8 minutes. (Important to go slow to get the moisture out of the corn which helps with the corn flavor)
Reserve 1/2 cup of the corn. Transfer the remaining corn to a blender. Add milk and blend until smooth. Melt butter in the same saucepan (no need to clean) over medium-high heat. Add the reserved corn and cook until corn kernels start to brown and pop, about 1 minute. Pour in the blended soup, add salt and pepper; simmer until slightly thickened, 2 to 3 minutes.
If you want your soup to be slightly thick, you can continue simmering it. But if you desire a thinner consistency, add more milk.
