Corn and Cheddar Soup with Smoky Sausage

Corn and Cheddar Soup with Smoky Sausage

Corn and Cheddar Soup with Smoky Sausage


Try an original soup you can enjoy all year round. Discover this corn soup made with smoky sausages, bacon and smoked Gouda.

Recipe made with Smoky sausage

Ingredients


  • 500 ml (2 cups) fresh or canned corn kernels
  • 5 ml (1 tsp) smoked paprika
  • 250 ml (1 cup) 35% cream
  • Water, as required
  • Salt, to taste
  • 125 ml (½ cup) Le Petit crémeux cheese
  • 30 ml (2 tbsp) butter
  • 1 yellow onion, chopped

Assembling

  • 2 pkg Smoky sausages
  • 4 bread croutons
  • 125 ml (½ cup) green onions, sliced

Preparation


  1. Cook Smoky sausages as desired (grilling on the BBQ is recommended for this recipe).
  2. While the sausages are cooking, melt the butter over medium heat in a deep saucepan that will hold all the ingredients for the recipe.
  3. When the butter foams, add the onions and smoked paprika and stir until translucent. Then add the corn kernels and stir for 3 minutes.
  4. Moisten with the cream and add water if the cream does not cover the entire contents of the pan. Simmer for 10 minutes.
  5. Remove from heat, add the cheese, stir to melt, then place the soup in a blender.
  6. Once the mixture is ground, return it to the saucepan over the heat and adjust the thickness of the soup if necessary. Season to taste.
  7. Serve in 4 bowls and garnish with Smoky sausage, green onions and a crouton.

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