Easy cream of corn, carrot and our favorite, cream of the fridge soups

Using this recipe as a baby food? Be careful: Cream soups hold their heat well so make sure to stir it well; making sure it's not too hot before offering to baby.
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Corn Chowder - Yummy by itself, goes great over pasta or with chicken.
Cream of the Fridge - Your all-purpose vegetable soup. The name says it all.
Cream of Carrot - Hearty and inexpensive. Add $1.00 worth of parsnips for extra flavor.

These soups taste good for a reason. They use 32 % cream.

OH NO !!! 32 % CREAM !!! Yes, the alternative is 4 cups of milk; which is expensive in itself and dilutes the flavor of the soup. A 1/2 pint of cream is only about 2 dollars and is the same thing; milk fat with water; only more concentrated. And it just tastes better with 32% cream. Remember, you want it to taste good....

All of these soups use the same formula. And it's a simple one:

Rough cut vegetables.
In a separate bowl mix 2 tablespoons cornstarch and 1/2 cup water, until dissolved.
Cook vegetables in a large pot with enough water to cover cut vegetables (add 2-4 tablespoons of vegetable or chicken stock, optional but nice...) cooking until very soft.
Puree vegetable mixture in blender.
Clean pot and add blended mixture and 1/2 again as much water, reheating rapidly.
Optional step: add chopped parsley, corn niblets, diced chicken, etc...
Heat to a boil and then add 1 cup 32% cream.
Stir constantly for 1 minute.
Add cornstarch and water mixture.
Heat at boiling point for one minute, stirring constantly.
Remove from heat and stir for 1 minute.
Add salt to taste and serve.

These recipes are made to be prepared and then reheated; this way during the cooking process you are simply heating the soup, not boiling it for hours and hours. When reheated in the microwave it is simply warming it a bit; preserving the flavor using the principle of "carry over cooking. This this is what makes it a nice baby food or sauce over pasta.

Cream of Carrot Soup
Add a parsnip to the vegetables or some fresh chopped parsley when finished for a bit of extra flavor

2 cups chopped carrots (don't worry about cutting them too small; you will be boiling them anyway...)
1 teaspoon brown sugar
One onion, chopped
2-4 4 tablespoons of Vegetable or Chicken soup base (to taste)
Enough water to cover the carrots

Boil until the carrots are soft. Puree in blender. Put back in rinsed pot and add 1/2 again as much water. Heat until boiling. Add 1/2 cup 32% cream. Heat until boiling. In a separate bowl mix 2 tablespoons cornstarch with water; add to pot. Stir constantly for 1 minute and remove from heat. Add chopped parsley (optional) and continue stirring for 1 minute.

Cream of the Fridge
There is a reason you see Cream of Vegetable soup on the menu on Sunday. Why not see what you have lurking in your bottom drawer and make a nice soup for dinner?

Chop carrots, cauliflower, broccoli, onions, whatever you have handy....
1 teaspoon white sugar
One onion, chopped
At least 4 tablespoons of Vegetable or Chicken soup base (to taste)
Enough water to cover the mixture

Boil until the mixture is soft. Puree in blender. Put back in pot and add 1/2 again as much water. Heat until boiling. Add 1/2 cup 32% cream. Heat until boiling. In a separate bowl mix 2 tablespoons cornstarch with water; add to pot. Stir constantly for 1 minute and remove from heat. Continue stirring for 1 minute and serve.

Creamy Corn Chowder
Add some extra whole kernels of corn for texture, some chopped red pepper for color
Serve in a cup or pour over pasta or chicken

1 Large can of creamed corn
1 teaspoon white sugar
One onion, chopped
Enough water to cover the mixture