Tuesday, July 20, 2010

Corn and Vidalia Onion Soup

Here's another tasty recipe I whipped up after cleaning out the fridge. This was pretty darn good, even though my roommate talked me into going to Sweet Tomatoes that night. :p

Corn and Vidalia Onion Soup

1 Vidalia onion
2 tablespoons vegetable oil
1 tablespoon butter
6 ears of corn
1/2 gallon milk
Salt and pepper to taste

Chop onion finely and add to large pot. Saute over medium heat in vegetable oil and butter until translucent. Cut the kernels off the ears and add them as well. Pour in milk, add salt and pepper, and cook till corn and onions are tender (about 15-30 minutes). Milk level will have dropped, which is fine. Serve by itself or with sandwiches.

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