[Update my dinner status], I'm making this tonight.
4 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 1 : 30 Active Time: 1 : 00
US/Metric: [convert to metric]
Ingredients
- 1 tb flour
- 4 medium potatoes (cubed)
- 3 cobs corn kernels removed (or one 330 g tin corn niblets)
- 4 tablespoon bacon drippings (can add finely chopped bacon pieces if you wish)
- 1 medium onion diced
- 2 c boiling water 500 ml
- 2 chicken OXO cubes (H?hner Suppe wurfel in German)
- 2 c milk (500 ml)
- 1 c cream (250 ml)
- parsley chopped
Preparation
Brown onion in bacon drippings. Add OXO cubes to boiling water. Add potatoes, corn and water mix to onions. Cover and bring to a boil. Cook on low until potatoes and corn are tender. Stir the tablespoon of flour into a small bit of the cold milk. Add this flour mixture, milk and cream, stirring well. Salt to taste and add parsley. Simmer to blend flavours. Serves 6.
Additions: Add 1 or 2 stalks diced celery and 1 shredded carrot to potatoes, corn and onions. About 5 minutes before potatoes are done, add 1 package frozen corn. Follow rest of recipe above, adding soup and milk, etc. You will have 8 to 10 servings of soup.
