I made this soup a few years ago and remember really liking it. I made it again the other day, and it was good, but I felt it could really use a little something else, so I added some sharp cheddar, and then some shredded Parm for a garnish. The original recipe does not have any basil; I had some fresh basil that was really on it's last leg (not so fresh anymore), so I thought "What the heck!" and threw it in. It was delicious in there! Like many soups, this one improved with some time in the fridge, and I liked the leftovers better than the original. For some of the corn (and to add creaminess) you can add one can of creamed corn. But make sure to use mostly frozen corn, so you don't have that canned-corn taste.
Creamy Corn and Basil Soup
1 small onion, chopped
1 clove garlic, minced1 tablespoon butter
3 tablespoons all-purpose flour
3 cups milk
2 cup chicken broth
3 cups frozen corn
1 ounce cream cheese (or Neufchâtel cheese)
1/4 teaspoon garlic salt
1 teaspoon ground black pepper, or to taste
1/2 cup shredded Sharp Cheddar cheese
1/2 cup chopped fresh basil
Shredded Parmesan cheese, for garnishing
1.In a large pot over medium heat, combine the onion, garlic, and butter. Saute for about 5-10 minutes, or until onions are tender.
2.Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. (You may need to whisk like crazy to dissolve the cream cheese). Add the garlic salt, and black pepper to taste. Stir in the Cheddar cheese, then the fresh basil, and serve. Garnish with Parmesan.
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