Cream of Corn & Mushroom Soup


  • This makes two servings.
  • 1 can of cream of mushroom soup
  • 1 soup can — half milk, half water
  • 1 small (8 oz.) can of cream style corn
  • 1 pat of butter

Image: an old advertising illustration of a can of corn


Put all the ingredients except the butter into a pot and bring them to a simmer. When the mixture is hot, take it off the heat and let it sit for ten minutes to cool down. Put the soup in a blender and process until it is smooth. Pour it through a strainer into a pot, add the pat of butter and re-heat for serving.


This has a great flavor and the smoothness is worth the trouble of blending and straining. A grind of fresh black pepper or a dash of Tabasco is good, too.

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