In my version of this traditional South African soup, I've lightened up the recipe by cutting out a lot of butter. It's a delicious flavor pairing of corn, tomato, and basil that's extra tasty when you can get fresh corn in season.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 8 Servings
- 1 TB unsalted butter
- 1 cup chopped onion
- 2 ½ cups cored, coarsely chopped ripe beefsteak tomato (~2 large)
- 3 cups frozen corn, defrosted OR fresh corn cut from the cob
- 1 14.75oz can creamed corn
- 1 12oz can evaporated skim milk
- 3 cups chicken broth
- 2 tsp kosher salt (divided)
- ¼ tsp black pepper
- ½ cup sliced fresh basil
Melt butter over medium-low heat in a large saucepan. Sweat onions and 1 tsp salt for ~10 minutes or until extremely soft. Add tomatoes and cook for an additional 5 minutes. Add corn, creamed corn, evaporated milk, chicken broth, remaining 1 tsp salt, and pepper and simmer for 15 minutes so flavors combine. Serve with a basil garnish.