Corn season is coming to an end. Soon there will be no more husking and no more corn soup. So this week I made two different corn soups to keep my corny taste buds hopping…Lol!!! This mild and flavorful corn and spinach soup really hit the spot. Creamy, salty and sweet!
Corn & Cream Spinach Chowder
3 cooked corn cobs
2 cups milk
4 slices American cheese
6 cups fresh spinach
1 cup cream cheese
1/2 onion diced
2 Tbs flour
1 cup chicken stock
1 tsp salt
1/2 tsp pepper
1/2 tsp celery salt
Cut the corn off the cob. Cook the cobs in the milk for about 20 minutes on medium low with a little salt. Using the back of a knife, scrape as much of the corn off the cob as possible. Place the corn and the chicken stock in a blender and blend until creamy.
Sauté the onions and spinach until tender and wilted. Add the cream cheese, American cheese, celery salt and pepper and cook on low until all is blended and creamy. Add the corn milk and the puréed corn to the spinach mixture. Heat for 5 minutes then add the corn kernels. Heat a few minutes more. Serve and eat… Delicious!
Enjoy!
Heidi
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Warm and hearty!
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Yes, and Yes!!!
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Reblogged this on MAXIMUSOPTIMUSDOMINUS.
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Thanks!
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Pleasure!!!💗
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Delicious Heidi and this could easily be adapted to be vegetarian too by substituting chicken for veggie stock…
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Absolutely True!!!
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And yes, we would be left with only frozen corn and canned ones. The soup looks great
X
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Thanks… Hope you liked Friday’s…
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What a fantastic soup! I love the addition of spinach.
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Spinach is like the best ‘go to’…
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OMG. It must be lunch time because I swear my stomach tried to leap out of my body in an attempt to devour my phone. That looks heavenly!
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Awesome and thank you…
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Yummmm!!! What a delicious flavor combo with all that fresh corn.
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Thanks Jasmine… I have another corn soup for Friday… totally a different profile, same base…
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