CHINESE CORN-AND-MUSHROOM SOUP
- In a pot, bring broth and 2 cups water to a boil. Meanwhile, slice corn from cobs and set aside; add cobs to pot. Remove and discard shiitake stems; cut caps in half (into quarters, if large) and add to pot. Thinly slice scallions and add white and light-green parts to pot, reserving dark-green tops. Grate ginger directly into pot. Reduce heat to low; simmer 10 minutes.
- Remove cobs from pot. Add corn kernels and tofu. Stir, breaking tofu into bite-size pieces; simmer 1 minute. Stir in soy sauce, sambal oelek, and oil. Serve, with scallion tops, drizzled with more sambal oelek and oil.
EASY CHINESE CORN SOUP
- In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 24.1 g, Cholesterol 48.2 mg, Fat 1.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 409 mg, Sugar 4.3 g
MUSHROOM CORN CHOWDER
Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. -Elaine Krupsky, Las Vegas, Nevada
Provided by Taste of Home
Yield 8 servings.
Number Of Ingredients 12
- In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.
Nutrition Facts : Calories 184 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 652mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
EASY CHINESE CORN SOUP
You won't even bother ordering this soup from a Chinese restaurant anymore, this is so easy to make and very good! For a thicker soup use more cornstarch, I like to add in some sesame oil also and if I am serving this to guests I also add in a few drops of yellow food colouring for a nicer presentation.
Provided by Kittencalrecipezazz
Yield 6 serving(s)
Number Of Ingredients 7
- In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
- In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
- Gradually add the beaten eggs while stirring or whisking the soup constantly.
- Add in the corn niblets (if using) and heat though.
- Season with salt and pepper.
- Serve and enjoy!
Nutrition Facts : Calories 158.1, Fat 3, SaturatedFat 0.9, Cholesterol 62, Sodium 469.7, Carbohydrate 29.9, Fiber 1.7, Sugar 4.8, Protein 7.3
ASIAN CHICKEN AND CORN SOUP
This soup recipe is great for cold winter nights, or as a starter for an Asian meal. None of the ingredients are hard to find, and the result is warming and delicious!
Provided by soumitraghosh
Number Of Ingredients 18
- Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.
Nutrition Facts : Calories 168 calories, Carbohydrate 23.2 g, Cholesterol 16.3 mg, Fat 5.3 g, Fiber 2.7 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 371.3 mg, Sugar 5.1 g
CREAMY MUSHROOM CORN SOUP
- Fry bacon till crispy.
- Remove and drain.
- Fry onion in bacon drippings till tender.
- Stir in corn, soup and milk.
- Heat thoroughly, stirring often.
- Crumble bacon and sprinkle over each bowlful.
Nutrition Facts : Calories 306.1, Fat 17.5, SaturatedFat 6.5, Cholesterol 27.4, Sodium 1060.7, Carbohydrate 31, Fiber 1.5, Sugar 5.7, Protein 9.1
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