DIRTY CORN SOUP
Steps:
- Peel and dice onion while butter is melting in a two-quart skillet. Drain Corn and reserve liquid. Add nuts and onions to medium hot skillet and stir a moment; then add corn and saute with onions and walnuts in butter allowing brown particles to form. Stir the particles from the bottom of pan occasionally and continue to brown for about 5 minutes. Watch carefully and do not burn.· Add salt and pepper. Mixture should look "dirty" Reduce heat to medium and move corn mixture aside in the pan. Add remaining butter and flour to make a roux, browning the flour in the butter, stirring it into the corn when browned. Add reserved corn liquid and slowly add milk, one cup at a time, thickening after each addition. Makes 8 cups. Serves 4 or 6. Recipe may be multiplied easily, requiring a larger pan and a little more browning time. Modifications to reduce fat content: 1. Corn, onions and nuts may be browned in 2 tablespoons canola oil, to reduce fat content. 2. Using 2 teaspoons cornstarch with 1/2 cup of water, instead or roux, may thicken soup. 3. Milk with a lower fat content may be used. Variations: Green Chilies, cayenne pepper or bottled hot sauce may be added after the first addition of milk, to create hot and savory soup. Drained minced clams may be added initially with corn or substituted for 1 can of corn
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