After being boiled in a double boiler, the ingredients—confectioners’ sugar, cocoa, butter, milk, and vanilla—are vigorously stirred and spread out on a pan to cool into gooey perfection.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 tablespoons butter
- ¼ cup diced onion
- ½ cup diced celery
- 6 tablespoons all-purpose flour
- 2 (14.5 ounce) cans vegetable broth
- 2 (15 ounce) cans creamed corn
- 1 (15 ounce) can whole kernel corn, drained
- 2 tablespoons shredded carrot
- 1 cup half-and-half cream
- ¾ cup skim milk
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- 1 pinch salt
Instructions
- In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
- Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.
Nutrition Facts
| Calories | 390 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 11 g |
| Sodium | 1065 mg |
| Sugars | 11 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
First time making. Did not change anything except I did not use celery. Wife is not a fan of celery. Other than that worked great. Next time I will try adding shrimp, or chicken.
This recipe was so easy. It was necessary to make a few modifications due to my panty being poorly stocked. Instead of 2 cans of stock, I used 1 can of vegetable broth and 1 can of cream of mushroom ysoup. For spices I used Lawrys and a pinch of dill and celery salt instead of celery. I’ll use the cream soup again, it added so much flavor.
Quick and easy. A little rich. I added more carrot and more salt and pepper
Definitely a keeper! I like a lot of stuff in my soup so I added potatoes and used rough chopped carrots instead of shredded. I also nixed the nutmeg and added garlic powder and thyme. I wanted to add rosemary but I didn’t have any.
I’m by no means a talented chef, but every time I make this recipe I feel like one. It is incredibly delicious and simple. This is my go to for when I need to bring something to a holiday pot luck and people always rave about it and ask for my secret. I follow the recipe with the exception of more shredded carrots.
So this was the perfect recipe to make on a cold winter night. I omitted the nutmeg like everyone else and instead did a dash of red chili flakes. I added more carrot, half a yellow onion, and a lot of garlic. I know this is vegetarian but I had leftover turkey and it was delicious in this! I also decided to be very unhealthy and just use 2 cups of half and half with no skim milk. I will definitely be making this again!
DONT SKIP THE NUTMEG!! For me this is what made it unique and delicious! I added 2 potatoes (pre cooked) and doubled up on carrots and celery. Excellent
No nutmeg. Added 4 small russet potatoes and a jalapeño. Used heavy cream instead of half and half. Delicious.
This was delicious! I accidentally only bought one can of creamed corn, so I used 1 can creamed, 1 can regular corn, and then filled one of the cans with frozen corn. I also just grated one whole large carrot, which I think was more than 2 T. I used cream in place of the half and half (I meant to sub half cream/half milk, but forgot!) Lastly, I used more than a pinch of salt, but didn’t measure how much I used. But, it turned out really tasty!
Super easy and delicious! I added potatoes and topped off the bowls with shredded cheddar and bacon crumbles. Will definitely make again!
Good flavor, but missing something. Would taste better if it had potatoes or stewed tomatoes.
This soup is fabulous – just plain fabulous – and it freezes too! Only change I made – whole milk in place of skim as suggested by another review.
I made this for the first time and it was delicious. I used frozen whole kernel corn instead of canned, added some potatoes, and then let it simmer longer than the recipe instructed. I did use the nutmeg even though it seemed odd but like I said, it turned out delicious!
I really like this soup. The nutmeg is an unexpected flavor, but I think it goes well with it. The only change I made was I did add a shredded potato to thicken it up a little more.
Fantastic!!!!! I added more grated carrot, I only had 2 boxes of lightly sauced frozen corn, added 1/2c grated cheddar left over in fridge. I may try adding potatoes next time. But I’m getting rave reviews!
Soooooo good.
We made a few changes; added 4 potatoes, used 2 cubes bullion with 2 cups water, used 2 large carrots, 1 1/2 cups 2%milk; all based on what I had on hand. Was a huge hit with my toddlers, especially after they helped with the No Fail Biscuits for a side. Will definitely be great starting point to make something that your family will love.
Delicious! I used more celery and carrots. I added garlic and potatoes. Left out the dairy and used just soy milk. Perfect for a rainy night when everybody needs a little comfort food.
There is no review that can do this recipe justice! Its simply PERFECT… don’t add or remove anything! I make this a few times a week and none of us get enough of it. Slice up some french bread and top it with oregano, garlic salt and cheddar/mozzarella (any cheese you like but i find the sharpness of cheddar really complements this recipe). Pop them in the oven till the cheese melts and the bread is crispy. Thanks for sharing this recipe Annette!
I thought this soup was just ok. The nutmeg seemed out of place and I think it could use some potatoes. I also added some red pepper flakes after the soup was finished to spice it up. My husband enjoyed it with some green siratcha.
Good basic recipe; quite flavourful!