CREAMY CORN SOUP
This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.
Provided by Abby
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
- Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g
CHICKEN CORN SOUP I
A real Pennsylvania Dutch favorite! I have made this several times over the years.
Provided by Teresa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
- Cut corn from cobs if using fresh corn.
- Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
- In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
- Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 14.2 g, Cholesterol 117.6 mg, Fat 12.4 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 90 mg, Sugar 0.9 g
CREAMY CHICKEN CORN CHOWDER
My 10-year-old son and I devised the recipe for this rich and comforting soup. Now it's a family favorite. -Terrie Sowders, Carthage, Indiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.
Nutrition Facts : Calories 317 calories, Fat 11g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 926mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.
CHINESE CHICKEN AND CORN SOUP
Recipe video above. This is a very quick to make soup that is one of all my all time favourites, it's thick, creamy (but with no cream!), sweet from the corn, hearty and soul warming. I've been known to add greens to it, my favourite being chinese broccoli and broccolini, to make it a complete meal. Though this recipe is made with chicken, it is easily made vegetarian/vegan by omitting the chicken. Watch the cooking videoto see how this is made without using a chopping board!
Provided by Nagi | RecipeTin Eats
Categories Soup
Time 10m
Number Of Ingredients 11
Steps:
- Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
- Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
- Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
- Add the chicken, season with white pepper, and serve, garnished with scallions.
Nutrition Facts : ServingSize 406 g, Calories 360 kcal, Carbohydrate 37.3 g, Protein 31.7 g, Fat 11.8 g, SaturatedFat 1.4 g, Cholesterol 136 mg, Sodium 744 mg, Sugar 14.7 g
CREAM CORN CHICKEN RICE
A popular Cantonese style creamed corn chicken rice (粟米雞粒) is delicious and easy to make. Also, it's great for lunch or dinner. Enjoy this quick and easy fix meal in 15 minutes!
Provided by Tracy O.
Categories Main Course
Number Of Ingredients 12
Steps:
- Cut chicken thigh into cubes
- Then, marinate chicken add 1/4 teaspoon of garlic powder and 1/4 teaspoon of salt. Mix them well and the best to let it marinate for 15 minutes before cooking.
- After that, in a non-stick pan add 1 teaspoon of vegetable oil. Then, stir fried the chicken until it changed color.
- Next, in a pot add 1 can (14.75 oz /418 g) of cream corn, 1 cup of sweet corn and 1 cup of water. Turn on fire to medium small and keep stirring them until it comes to boil.
- Pour 1/2 cup of milk and cooked chicken thigh. Keep stirring it until it brings to boil again. After that, add corn starch mixture (2.5 teaspoons + 2 tablespoons water) and keep mixing it until the sauce is thicken and add a pinch of salt. Then, serve them with jasmine rice.
Nutrition Facts : Calories 218 kcal, Carbohydrate 33 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 31 mg, Sodium 528 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
AMISH CHICKEN CORN SOUP
Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals-one reason why soups are my favorite thing to make. -Beverly Hoffman, Sandy Lake, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings (about 4 quarts).
Number Of Ingredients 11
Steps:
- Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.
Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
LUSCIOUS CREAMY CHICKEN CORN SOUP RECIPE
This Creamy Chicken Corn soup recipe is thick, delicious and a comforting bowl of goodness whatever season it may be.
Provided by Simone Claudia Fortuin
Categories Soup
Time 45m
Number Of Ingredients 15
Steps:
- In a large pan, cook the chicken cubes on medium high heat for 5 mins.
- Add salt, pepper and crushed chillies and allow to simmer on medium for 5 minutes. Turn off the heat and set the chicken aside until required.
- In a separate pot, allow onions, garlic and ginger to simmer on low to medium heat for 5 minutes until golden brown.
- Take the cream of mushroom or cream of chicken soup and mix this with two and half cups of warm water. Mix this until the soup is completely dissolved and there are no clumps.
- Add fresh cream to the onions. Once fresh cream is added, stir continuously to avoid the pot from burning. Then add the soup mixture and stir for 5 mins.
- Mix both chicken and vegetable stock gel cups into the creamy mixture and stir until combined.
- At this point, the soup will already be thickened up, then add the sweetcorn kernels and stir though thoroughly for 5 mins on medium heat.
- Lastly, add chopped coriander leaves. Continue to stir for 5 minutes then turn off the flame.
- Allow soup to cool off and add the juice of half a lemon and stir through one last time and serve.
Nutrition Facts : Calories 446 kcal, Carbohydrate 18 g, Protein 20 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 163 mg, Sodium 547 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHICKEN CORN SOUP
This is a recipe from "A Taste of Guam", a cookbook written be a local Guamanian, Paula Quinene. Just thought I would share.
Provided by ChamoritaMomma
Categories Chowders
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, on medium heat, melt the butter. Saute the onions until translucent. Add the chicken and saute until cooked completely. Sprinkle in the flour, and combine well.
- Add the chicken broth and stir well. Pour in the cream of mushroom soup. Using the same can, fill with water and add to pot. Using a whisk, combine well.
- Add the salt, pepper, and accent to taste. Add the corn and coconut milk. Continue to cook for about 10 minutes, but DO NOT let boil.
- Serve.
Nutrition Facts : Calories 627.4, Fat 39.5, SaturatedFat 27.7, Cholesterol 87.2, Sodium 1530.9, Carbohydrate 48.9, Fiber 7.4, Sugar 14.9, Protein 27.1
CREAMY CHICKEN AND CORN CHOWDER
This chowder will quickly become a go-to recipe! It's loaded with chicken, veggies and rich creamy broth. Delicious comfort food!
Provided by Jaclyn
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
- Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
- Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.
- Recipe Source: adapted with some changes from BHG
Nutrition Facts : Calories 497 kcal, Carbohydrate 40 g, Protein 27 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 94 mg, Sodium 388 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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- Remove chicken thighs from the pot and let rest until cool enough to handle, then use forks or hands to shred chicken, discarding any bones and fat (which should come off easily). Return shredded chicken to the pot (by the time it's cooled and shredded, this is usually after step 4).
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