Creamy Corn Soup

Creamy Corn Soup


  • 2 lbs Mambo Corn
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups boiling water
  • 1/2 cup celery, chopped
  • 1/2 onion, chopped
  • 1/2 cup fresh parsley, chopped
  • 2 cups warm milk
  • Salt & pepper, to taste


  • Using a medium saucepan, add the corn, celery, onion and parsley. Add the water, bring it to a boil, then cover and simmer for 20 minutes.
  • Strain the vegetables and set them aside.
  • Return the corn stock to the saucepan over medium heat.
  • Add the warm milk.
  • Using a small bowl, combine the melted butter with the flour and mix well to form a runny paste.
  • Whisk the paste into the corn stock until it is fully dissolved.
  • Season with salt and pepper and bring it to a boil.
  • Boil it for 2-3 minutes over medium heat.
  • Add the vegetables back to the broth and heat through.
  • Sprinkle fresh parsley. 
  • Add a corn cobette to each bowl, as garnish.
  • Enjoy!




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Mambo products are exclusively imported & distributed by Quirch Foods, LLC.
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For information and distribution opportunities please call 1-800-458-5252 or visit our contact page.


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