Pennsylvania Corn Soup Recipe

Name: Pennsylvania Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sweet red pepper, finely chopped; 1 c. finely chopped onion; 4 tsp. corn oil; 2 tsp. butter; 4 tsp. whole wheat flour; 2 c. milk; 3 c. fresh or 1 pkg. frozen corn, divided; 1 c. light cream or half and half; 4 tsp. tamari; dash of nutmeg and parsley for garnish

Servings: persons

1 c. sweet red pepper, finely chopped
1 c. finely chopped onion
4 tsp. corn oil
2 tsp. butter
4 tsp. whole wheat flour
2 c. milk
3 c. fresh or 1 pkg. frozen corn, divided
1 c. light cream or half and half
4 tsp. tamari
dash of nutmeg and parsley for garnish

1
In large saucepan, cook the pepper and onion in oil and butter until tender.
2
Stir in the flour and continue stirring over low heat for 2 to 3 minutes.
3
Add milk slowly, stirring after each addition to prevent lumping.
4
Set aside.
5
Place 1 cup corn, cream and tamari in blender.
6
Process on medium speed until fairly smooth.
7
Add corn/cream mixture and remaining corn to the milk mixture.
8
Heat thoroughly and serve topped with a dash of nutmeg and garnish with parsley.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. sweet red pepper, finely chopped, 1 c. finely chopped onion, 4 tsp. corn oil, 2 tsp. butter, and more.

Yes, Pennsylvania Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pennsylvania Corn Soup

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