• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
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    • 1/3 cup Blue Bonnet®-stick
    • 1 cup chopped yellow onion
    • 5 cups frozen whole kernel corn, thawed
    • 1 teaspoon ground cumin
    • Sliced green onion, optional
    • 2 cups half-and-half
    • 3/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/2 cup water


    1. Melt Blue Bonnet in large saucepan over medium-high heat; add onion and corn. Cook 5 minutes; add cumin and cook 3 minutes more or until onion is tender and corn is hot. Remove 1 cup corn mixture from saucepan; set aside.
    2. Add water; scrape brown bits from bottom of pan. Transfer mixture to blender container; add half-and-half. Pulse mixture until smooth; return to saucepan. Add reserved corn mixture; heat over low heat 10 minutes or until soup thickens slightly.
    3. Stir in salt and pepper. Top with green onion, if desired.