Yields: 2 Servings
Ingredients
1 can Creamed corn; 14-3/4 oz.
1/4 teaspoon Powdered onion
1/2 teaspoon Granulated sugar
10 ounces Sweetened condensed milk
1 tablespoon Sweet butter
2 tablespoons Cooked whole-kernel corn
Instructions
Recipe by: San Jose Mercury News 1-7-98 Combine creamed corn, powdered onion, sugar and sweetened condensed milk in a blender. Puree on high speed for 1 minute. Pour mixture through a medium sieve into a 1-quart saucepan, using the back of a wooden spoon to press all the liquid from the corn pulp. Reserve 1 teaspoon pulp; discard the rest. Bring soup to serving temperature over medium heat, stirring lightly. Add reserved pulp and butter, whisking until blended. Add the whole-kernel corn and heat through before serving in warm bowls. Serves 2. Variation: Add ramen noodles to make a dish from the Hokkaido region in northern Japan. Recipe from Don Cross as received from a Tokyo soba noodle house.