Cheese Whiz Corn Soup Aunt Gerts Recipes

CORN CHEESE SOUP

Corn Cheese Soup image

I got a version of this from a neighbor as a kid. I was the local latchkey child, and all the moms pitched in to help me learn "the skills of a lady" (this was a while ago!) It's a staple in our house. We make this when we want a hearty, simple, one-dish meal that takes less than 30 minutes! You can add all sorts of things to this, potatoes, bell pepper, bacon, etc. but this is the way we almost always make it. The cheapest creamed corn doesn't taste as good to us, so we use a name brand. They're still pretty cheap, less than .75 a can usually. I don't add salt since the corn and the cheese are both salty.

Provided by bookladyjkd

Categories Cheese

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1/2 onion, chopped
2 (15 ounce) cans creamed corn
1/4 cup milk (optional)
1/2 cup cheddar cheese, chunked
2 tablespoons olive oil
1/4 teaspoon pepper

Steps:

Put the oil in a saucepan big enough to hold all of the ingredients. Heat the oil on medium, till hot, but not smoking. Add the onion Turn down the heat to low and sauté the onion until translucent and soft. Add the creamed corn.
If you didn't get all of the corn out of the cans, put the milk in one can and use a spoon to swirl it around to get as much of the corn as possible, pour into the second can and repeat. Then, add the corn/milk mixture to the corn.
Heat the corn until it starts to steam and bubble. Turn off the heat. Stir in the pepper and 1/2 of the chunked cheese. Stir until the cheese is all (or partly) melted.
Have ready two bowls. Divide the remaining cheese chunks between the bowls. Pour a serving of soup in each bowl over the cheese. Enjoy!

BROCCOLI CHEESE SOUP (W/ CHEESE WHIZ & BACON BITS)

Broccoli Cheese Soup (W/ Cheese Whiz & Bacon Bits) image

This recipe is so easy! Five ingredients! I haven't perfected it yet but here are a few things I've done so far: After adding the half-and-half, I add a little water mixed with skim milk in the empty half-and-half container and pour into the soup and then heat it. Or you can add a pint of water if you wish. This just dilutes the soup so that it isn't soo rich when using just the half-and-half. I use almost all of a 16 oz. jar of Cheese Whiz instead of 8 oz. Just a hint when grocery shopping, I found that Hormel's bacon bits no longer come in a glass jar but they now come in package form. Also, I wasn't exactly sure how many ounces the package is so I guessed.

Provided by Lynsey Beth

Categories Pork

Time 25m

Yield 4-8 serving(s)

Number Of Ingredients 5

Ingredients

2 (10 1/2 ounce) cans cream of celery soup
1 (8 ounce) jar Cheese Whiz
1 (10 ounce) package frozen chopped broccoli
1 pint half-and-half
1 (2 ounce) jar hormel real bacon bits

Steps:

Cook Broccoli. Drain.
Add other ingredients.
Heat through slowly.

Nutrition Facts : Calories 439.5, Fat 32.7, SaturatedFat 17.8, Cholesterol 103.7, Sodium 2122.8, Carbohydrate 24.3, Fiber 3.2, Sugar 6.9, Protein 14.3

CORN CHOWDER SOUP

Corn Chowder Soup image

Make and share this Corn Chowder Soup recipe from Food.com.

Provided by Tweety Grams

Categories Chowders

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups diced potatoes
2 cups diced carrots
1 cup diced onion
3 stalks celery
2 cups water
1/4 cup flour
2 cups milk
2 cans creamed corn
1/2 cup Cheez Whiz or 1 can cheddar cheese soup
bacon, cut into small pieces
ham, cut into small chunks

Steps:

Combine the vegetables until tender with the 2 cups of water, then add the milk, corn, 1/4 cup flour, cheese whiz and ham chunks.
I prefer the the cheddar cheese soup in the can, it gives it more flavour.
Simmer until thick.
I also like to double the recipe.

Nutrition Facts : Calories 472.4, Fat 12.8, SaturatedFat 7.3, Cholesterol 41.8, Sodium 1357.3, Carbohydrate 81.7, Fiber 7.4, Sugar 15.4, Protein 15.6

CHEEZ WHIZ-SPREAD

Cheez Whiz-Spread image

Make and share this Cheez Whiz-Spread recipe from Food.com.

Provided by Alia55

Categories Sauces

Time 30m

Yield 1 jar

Number Of Ingredients 5

Ingredients

1 lb cheddar cheese
2 cups evaporated milk
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
2 eggs, beaten

Steps:

Cut cheese into small pieces and melt in double boiler.
Add evaporated milk, salt and mustard.
Remove from heat and stir in eggs.
Return to double boiler and cook until eggs thicken, stirring constantly.
Remove from heat.
Pour into a dish and cool slowly.
Stir as it cools to prevent a crust from forming.
Put in jars, cover and store in refrigerator.
Keeps several weeks.

Nutrition Facts : Calories 2673.6, Fat 199.8, SaturatedFat 122, Cholesterol 1045.4, Sodium 6979.6, Carbohydrate 58.9, Fiber 0.7, Sugar 3.5, Protein 161.1