This is a recipe for Creamed Corn soup. It's great for all occasions. It goes especially well with BBQ Brisket and Pulled Pork.
- 3 slices Bacon
- 1 No. 2 can Creamed corn
- 1 large Onion, chopped
- 2 tablespoons butter
- 2 cups water
- 1 tablespoon flour
- 1 quart of milk
- 2 dashes Maison Louisianne Creole pepper Sauce
- salt, pepper.
- Sprig of parsley
- Dice Bacon and cook over low heat in a Dutch ovenor other heavy soup kettle until almost all the fat has been rendered. Pour off rendered fat and add corn, water, and Onion. Cook, stirring often, for 10 to 15 minutes.
- In a saucepan, melt butter and stir in the flour; when bubbly add the milk, stirring constantly. Cook, continuing to stir, until steaming hot; then add the corn mixture. Mix well and season to taste with salt.
- Add parsley on top to garnish.
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