From "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
In saucepan, sauté onion in butter; add flour. Mix in bay leaves and peppercorns. Slowly cook 2 minutes, stirring constantly. Add tomatoes, sugar, salt, pepper and water. Simmer 20 minutes. Add corn; cook 10 minutes longer. Force through sieve until only corn skins, peppercorns and bay leaves are left in sieve. Add milk to soup and heat. (Do not boil, for it will curdle.) Serve hot, topped with croutons or parsley.
SERVES: 4
- 1 medium onion, chopped
- 2 Tablespoons butter
- 1 Tablespoon flour
- 2 bay leaves
- 10 peppercorns
- 1 can (1 pound) tomatoes
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 scant tomato-can water
- 1 cup canned creamed corn
- 1/2 cup milk or cream
- Croutons or parsley, for garnish
TO PREPARE:
In saucepan, sauté onion in butter; add flour. Mix in bay leaves and peppercorns. Slowly cook 2 minutes, stirring constantly. Add tomatoes, sugar, salt, pepper and water. Simmer 20 minutes. Add corn; cook 10 minutes longer. Force through sieve until only corn skins, peppercorns and bay leaves are left in sieve. Add milk to soup and heat. (Do not boil, for it will curdle.) Serve hot, topped with croutons or parsley.
SERVES: 4
