Acadian Corn Soup; Soupe au Blé D’Inde
- 3 cups diced potatoes
- 1-1/2 cups corn kernels
- 3 cups salted water
- 1 large onion
- 2 tsp. butter
- 2 cups milk
- Salt and pepper to taste
- 1 tbsp. butter
Boil the diced potatoes in the salted water for 15 minutes. If fresh corn is used, remove the kernels from the cob and cook the corn with the potatoes. Sauté the onion in butter. Add milk and heat the mixture until it is warm. Add the boiled potatoes and corn and the cooking liquid. Season to taste. Let the mixture stand a few minutes to allow the flavors to enhance, before serving.
Just before serving add 1 tbsp. of butter.
My dad used to make this on Saturdays. As I watched him make ot, I could tell it was always a labor of love!