Finally, I've discovered a creamy soup that I adore: the three-ingredient corn soup. This recipe is a magical mix of canned corn kernels, milk, and butter, seasoned with salt and pepper.

Purée corn to form a liquid ... (Work in batches if necessary.) Purée until soup is completely smooth, about 2 minutes. Ladle soup, warm or chilled, into bowls and garnish with chives.

5. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. 6. Add the vinegar and serve hot. 7. *Alternatively, you can crush some boiled corn, add enough water to make it ...

2. Add the cauliflower florets and cook for 2 to 3 minutes. 3. Put in the cashew nut paste and mix well. Then add corn and water and cover the pan with a lid. 4. Let it cook it on medium flame and ...

There is no rule that says soup is only for the cooler months. Corn chowder is a perfect example. Sweet summer corn is sautéed with aromatics like onions, celery, bell pepper and garlic ...

Full of veg and flavoured with fiery, fresh green seasoning, you'll find this Trinidadian soup all over the island ... Add the sliced corn, cover with a lid and cook for 5–8 minutes more.

Yasmin Khan’s recipe for roasted cauliflower soup, adapted by Mayukh Sen, is a gently spiced Palestinian stew, redolent with ...

Whether you're looking for a hearty soup, or are just wild about corn, Food & Wine's guide to corn chowder has a recipe for every season and every occasion.

Taste and add a little more sea salt if necessary. Serve the hot soup in bowls, topped with 2 tablespoons of the herby chilli corn mixture.