Corn And Potato Soup Recipes

CREAMY POTATO AND CORN SOUP

Steps:

• Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
• Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

CREAMY CORN AND POTATO SOUP

Steps:

• In a soup pot, saute the onion and carrots in the butter over medium heat for 5 to 6 minutes, or until tender. Add the chicken broth and potatoes. Bring to a boil and cook for 12 to 15 minutes, or until the potatoes are fork-tender. Add the remaining ingredients and cook for 8 to 10 minutes, or until heated through. Serve immediately.

CORN AND POTATO SOUP

Steps:

• Mix the two soups, and milk in a pan.
• I like to use a whisk and stir it while it comes to a boil.
• Let simmer for about five minutes after it comes to a boil, or until the grilled cheese sandwiches finish if that is the duo.
• I like to bowl it, lay on a twist of coarse cracked black pepper in the middle, then a tablespoon of sour cream over the pepper, five fingers of cheddar cheese on top of the sour cream, topped with one slice of crispy crumpled bacon on the very top of this creation, Um um, I'm off to the kitchen!

CORN AND POTATO CHOWDER

Steps:

• Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
• Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
• Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

SHRIMP, CORN, AND POTATO SOUP

Steps:

• In a large heavy saucepan, heat the butter and oil over medium heat. Add the onions and cook for 4 to 5 minutes, until slightly golden. Add the poblanos and the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes, fish broth and bay leaf. Increase the heat to high and bring the mixture to a boil. Add the potatoes, bring back to the boil, and decrease the heat so the mixture is simmering. Cover the pan and simmer the soup for 15 minutes, or until the potatoes are tender but not falling apart. Stir in the milk and simmer for 5 minutes more, then add the corn kernels, corn rounds, shrimp, salt and pepper and simmer for an additional 4 minutes. Taste for seasoning and serve in heated bowls, sprinkled with a few leaves of cilantro.

POTATOES AND CORN SOUP

Steps:

• In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
• Mix the chives into the pot, and continue cooking 5 minutes before serving.

FRESH CORN & POTATO CHOWDER

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.

CREAM CHEESE CORN AND POTATO SOUP

Steps:

• Wisk half and half, water and starch until blended in 5-qt.
• pot with lid.
• Place on medium heat.
• Add Neufchatel cheese.
• Heat and stir until cheese starts to break down.
• Add rest of ingredients EXCEPT Splenda.
• Bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld.
• Stir frequently.
• Add Splenda when finished if you wish soup to be sweeter.
• Adjust liquid needs if it thickens too much upon standing.
• This is good with some shredded sharp cheese and slivered green onions on top-- don't overdo as this will change the taste of the soup.

SOUTHWESTERN CORN AND POTATO SOUP

Steps:

• Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
• Meanwhile, peel potatoes and cut into 1-inch pieces.
• Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
• Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
• Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
• Stir in lime juice, cilantro, and salt to taste.

CORN, WATERCRESS & POTATO SOUP

Steps:

• Thoroughly rinse and drain dark-green leek tops; transfer to a pot. Remove husks and silks from corn, rinse and drain them, and transfer to pot. Strip corn from cobs and transfer cobs to pot (reserving kernels). Add 8 cups water, 2 teaspoons salt, and whole peppercorns to pot. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes. Strain through a fine-mesh sieve, discarding solids and reserving broth (you should have about 6 cups).
• Slice white and light-green parts of leeks; submerge in water and agitate with your hands to dislodge any dirt, then thoroughly drain. Wipe pot clean; add oil and heat over medium. Add sliced leeks and garlic. Cook, stirring occasionally, until leeks are very soft but not developing any color (if color begins to develop, reduce heat), about 10 minutes. Add potato, 4 cups reserved broth, and reserved corn kernels to pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potato is easily pierced with the tip of a knife, about 15 minutes. Stir in all but a handful of watercress; simmer 2 minutes.
• Transfer soup to a blender with miso and vinegar; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape, and purée in two batches if necessary.) Season to taste and thin with more broth, if necessary, to reach desired consistency. Serve warm or chilled, topped with blanched corn kernels, remaining watercress, a drizzle of oil, flaky salt, and ground pepper.

QUICK POTATO CORN CHOWDER

Steps:

• In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.