Newfie Corn Soup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Melt the butter in a large pot or Dutch oven over medium heat.

   Ca. 2 min.

2. 2

   Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Avoid browning the onion to keep the soup's color pale and creamy.

3. 3

   Stir in the cubed potatoes, salt, and water.

   Ca. 1 min.

4. 4

   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer.

   Ca. 2 min.

5. 5

   Cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.

   Ca. 15 min.

   Kokkens note: Check the pot occasionally; if it looks dry before the potatoes are cooked, add a small splash of water.

6. 6

   Reduce the heat to its lowest setting and stir in the creamed corn and evaporated milk.

   Ca. 1 min.

7. 7

   Heat gently for another 2-3 minutes until the soup is warmed through, but do not allow it to boil.

   Ca. 3 min.

   Kokkens note: Boiling the soup after adding the milk can cause it to curdle or scorch.

8. 8

   Season with the black pepper, taste, and add more salt if desired before serving.

   Ca. 1 min.