I like this cream of corn soup with a light and delicious corn bread on a cold day. They are easy to make. If there are any left over corn bread I usually warm it up in the microwave for a few seconds to have it with jelly or honey in the morning with my breakfast.
CREAM OF CORN SOUP
1 Can of corn kernels, drained
2 Medium size potatoes, cubed
1 Medium onion, chopped
1/2 Cup water
1 packet (cube) of chicken bouillon
2 Cups of Milk
1 tablespoon of margarine (butter)
In a large sauce pan combine all the ingredients except the milk. Bring to boiling, reduce heat. Cover and simmer about 10 minutes or till corn and potatoes are tender, stirring occasionally. Stir in milk and cook for about 1 more minute. Turn of the heat. Once the soup is cooled put it through the blender in batches and return it back to the pot. Warm it up and serve. If desired, garnish with chopped chives or snipped parsley or bacon bits.
CORN BREAD
2 Cups cornmeal
1/4 Cup sugar
2 Tbsp flour
1 Tbsp baking powder
1 Tsp baking soda
1 Tsp salt
1 Cup Milk
1 Cup plain yogurt
1/4 Cup vegetable oil
1 Large egg
Preheat oven to 425 F. Grease 9 inch baking pan. In a large bowl mix all the ingredients. Pour batter into the prepared pan. Bake 20-25 minutes or until golden brown. Cut and serve.
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