Easy Corn Soup


2 cups cooked or caned corn 
3½ cups milk
1 small onion
1 slice white bread
Salt and ground black pepper to taste
1 cup small cooked shrimps
2 tablespoons fresh parsley, finely chopped

Makes 4 servings.


  • Soak bread in 1/2 cup milk. 
  • Place the corn, rest of the milk, onion and soaked bread in a food processor or blender and blend until you have a smooth liquid. 
  • Place the liquid mixture in a medium size  saucepan and bring to a boil over medium heat. Season to taste.
  • Serve garnished with the cooked shrimp and parsley.

Real Cooking

Did You Know?
Native Americans cultivated corn (maize) in numerous varieties throughout the Americas.

The Mississippian culture, whose major city and regional chiefdom of Cahokia (in present-day Illinois) achieved its peak about 1250 CE, had population density and a great regional trade network based on surplus maize crops.

The women of the Pawnee nation on the Great Plains were known to cultivate ten pure varieties of corn by the late 18th century.

After European contact with the Americas in the late 15th and early 16th centuries, explorers and traders carried maize back to Europe and introduced it to other countries through trade. Its use spread to the rest of the world.

The term maize derives from the Spanish form of the indigenous Taino word maiz for the plant. This was the term used in the United Kingdom and Ireland, where it is now usually called "sweet corn", the most common form of the plant known to people there.