Corn Cheese And Chili Soup Recipes

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CHILI CHEESE CORN



Chili Cheese Corn image

"I got this yummy corn recipe from a co-worker more than 10 years ago," writes Nadene Melton from Euless, Texas. "It's so easy and tasty that it's become a favorite in our family-especially for holidays or special meals. I've had many requests for the recipe." TIP: To turn Nadene's creamy side dish into a convenient meal, simply add cooked chicken, beef or shrimp. Serve with a leafy tossed salad and crusty loaf of bread.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, cubed
2 tablespoons butter
4 cups fresh or frozen corn, thawed
1 can (4 ounces) chopped green chilies
1/4 cup milk
1/4 teaspoon garlic salt
1/8 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • In a large saucepan, combine cream cheese and butter. Cook and stir over medium heat for 4-5 minutes or until smooth. Stir in the remaining ingredients. Cook for 5 minutes or until heated through. Serve with a slotted spoon.

Nutrition Facts : Calories 264 calories, Fat 19g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 371mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein.

CORN AND CHEESE CHOWDER



Corn and Cheese Chowder image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 12 servings

Number Of Ingredients 13

4 tablespoons (1/2 stick) butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
5 ears corn, kernels sliced off
1/4 cup all-purpose flour
3 cups chicken stock or broth
2 cups half-and-half
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper Jack
1/3 cup sliced green onions
Salt and freshly ground black pepper
12 bread bowls, hollowed out

Steps:

  • In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
  • Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
  • Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

CHILI-HASH BROWN SOUP WITH CORN



Chili-Hash Brown Soup with Corn image

Hash brown potatoes, beans, and corn in a chili-flavored broth come together quickly for a hearty, healthier meal great for cold weather.

Provided by SlimCookins

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 tablespoon olive oil
1 (16 ounce) package frozen hash browns, cubed
½ cup chopped onions
1 tablespoon chili powder
1 ½ teaspoons hot pepper sauce
1 teaspoon salt
1 (15.5 ounce) can corn, drained
1 (16 ounce) can dark red kidney beans, drained and rinsed
2 (14 ounce) cans vegetable broth

Steps:

  • Heat oil in a large saucepan over medium heat. Add hash browns and onions. Cook, stirring occasionally, for 5 minutes. Stir in chili powder, hot pepper sauce, and salt, stirring frequently. Add broth, kidney beans, and broth. Mix well and bring to a boil. Reduce heat to low, cover, and simmer until hash browns are tender, about 15 minutes.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 43 g, Fat 4.2 g, Fiber 8.3 g, Protein 8.3 g, SaturatedFat 0.6 g, Sodium 1089.5 mg, Sugar 4.7 g

CORN, CHEESE AND CHILI SOUP



Corn, Cheese and Chili Soup image

Truly the best soup I ever tasted. It's quick and easy and always turns out great. It's an adaptation of a recipe from a James McNair cookbook I found years ago and have been making it ever since. As you probably already know, if you like cheese soup to be as smooth as possible use processed cheese like Velveeta. Adding 1 cup of milk makes a richer soup, but it could be omitted and would still taste great.

Provided by Kumquat the Cats fr

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 (10 ounce) package frozen corn
2 tablespoons butter
1 cup onion, chopped
2 teaspoons garlic, minced (or pressed)
2 tablespoons flour
1 cup fresh tomato, chopped (or canned and drained)
1 (4 ounce) can green chilies, diced
3 cups vegetable broth (or 2 Knorr vegetable bouillon cubes dissolved in 3 cups water)
12 ounces low-fat sharp cheddar cheese or 12 ounces Velveeta cheese, shredded
1 cup milk (optional)
salt, to taste
cayenne pepper, to taste

Steps:

  • melt butter in large saucepan over medium heat.
  • add onion and saute until soft, about 5 minutes.
  • stir in garlic and saute 1 minute.
  • add flour and stir for 2 minutes.
  • add corn, chiles, tomatoes and broth.
  • bring to a boil, reduce heat to low and simmer 15 minutes, stirring occasionally.
  • slowly stir cheese (and milk if desired) into soup and heat, stirring frequently until cheese melts, about 5 minutes.
  • do not bring to a boil.
  • add salt and cayenne pepper to taste and serve.

CHEESY CHILI SOUP



Cheesy Chili Soup image

This easy, cheesy chili-style soup combines freshly chopped vegetables with canned tomatoes and the beans of your choice for a tasty dish.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings, 1-1/4 cups each

Number Of Ingredients 8

1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed
1 can (14-1/2 oz.) chicken broth
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 tsp. chili powder
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

Steps:

  • Bring all ingredients except cheese to boil in medium saucepan.
  • Simmer on low heat 25 min. or until vegetables are tender. Stir in 1/3 cup cheese.
  • Ladle into bowls. Top with remaining cheese.

Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SWEETCORN AND CHILI SOUP



Sweetcorn and Chili Soup image

From a supplement that came with the Sunday paper. Nothing like a hot bowl of soup for these Autumn evenings.

Provided by CulinaryQueen

Categories     Corn

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons olive oil
2 large onions, finely chopped
4 cups sweet corn (fresh, frozen or canned)
1 tablespoon red chili pepper, finely chopped
4 cups vegetable stock
sea salt
fresh ground black pepper
2 tablespoons lemon juice
1/3 cup flat leaf parsley, chopped

Steps:

  • Heat the butter and olive oil in a large saucepan over medium heat.
  • Fry the onion for about 10 minutes until translucent and golden, stirring occasionally.
  • Add the corn and chili pepper and continue frying about 5 minutes, again stirring occasionally.
  • Add the stock, season with salt and pepper and bring to the boil. Simmer for 10 minutes.
  • Transfer 2/3 of the soup to a food processor and whiz to a coarse puree. Add back into the pan and stir in the lemon juice and parsley. Taste for seasoning.
  • Serve with a spoonful of sour cream and more parsley, if desired.

Nutrition Facts : Calories 186.1, Fat 9.6, SaturatedFat 3.3, Cholesterol 10.2, Sodium 19.6, Carbohydrate 25.4, Fiber 3.6, Sugar 5.7, Protein 4

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

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!

KAREN'S CHILI CON CARNE SOUP



Karen's Chili Con Carne Soup image

A delicious and hearty chili con carne that is also easy to make. The small addition of brown sugar and touch of vinegar in combination with the chili powder gives the soup an enticing flavor trio. Add more or less to suit your individual tastes. Offer cornbread like my Mom did and you have a tasty, tempting meal.

Provided by Karen

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

2 tablespoons vegetable oil
1 cup diced onions
1 clove garlic, crushed
1 ½ pounds lean ground beef
1 (28 ounce) can whole peeled tomatoes
1 (16 ounce) can navy beans, with juice
1 (16 ounce) can red chili beans in sauce
1 (15 ounce) can black beans, rinsed and drained
½ cup diced green bell pepper
½ cup diced celery
¼ cup light brown sugar
2 tablespoons white vinegar
1 tablespoon chili powder
1 teaspoon salt

Steps:

  • Heat oil in a stockpot over medium heat. Add onions and garlic; cook and stir until tender, about 5 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Mix in tomatoes, navy beans, chili beans, black beans, green bell pepper, celery, brown sugar, vinegar, chili powder, and salt. Bring to a boil. Reduce heat to medium-low and let simmer until thick, at least 1 hour.

Nutrition Facts : Calories 407.4 calories, Carbohydrate 41.9 g, Cholesterol 51.7 mg, Fat 16.3 g, Fiber 11.1 g, Protein 26.6 g, SaturatedFat 5.3 g, Sodium 1206.2 mg, Sugar 9.9 g

CORN AND GREEN CHILI CHOWDER



Corn and Green Chili Chowder image

Categories     Soup/Stew     Dairy     Herb     Pepper     Vegetable     Thanksgiving     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

1 16-ounce bag frozen corn kernels
2 1/2 cups canned low-salt chicken broth
3/4 cup whipping cream
1 4-ounce can diced mild green chilies
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro

Steps:

  • Combine first 5 ingredients in heavy large saucepan over medium heat. Bring to simmer. Cook until corn is tender and flavors blend, about 15 minutes. Remove from heat. Purée 2 cups of soup in blender until almost smooth. Return purée to soup. Add cilantro. Stir over low heat until warmed through, about 2 minutes. Season soup with salt and pepper.

ZESTY CHILI-CHEESE SOUP



Zesty Chili-Cheese Soup image

With green chilies, corn and cheese, this slightly spicy soup has a Mexican flair. You're sure to like the extra "zip" it brings to your dinner table.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1 cup chopped onion
2 tablespoons vegetable oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups chicken broth
3 cups frozen whole kernel corn
2 cans (4 ounces each) chopped green chilies
1 cup seeded chopped tomatoes
1 can (12 ounces) evaporated milk
3 cups shredded sharp cheddar or Monterey Jack cheese
1 teaspoon ground cumin

Steps:

  • In a soup kettle or Dutch oven over medium heat, saute onion in oil and butter until tender. Add garlic and saute for 1 minute. Add flour; cook and stir for 2 minutes. Stir in broth, corn, chilies and tomatoes; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Add remaining ingredients; heat, stirring frequently, until the cheese is melted (do not boil).

Nutrition Facts :

ROASTED CORN AND GREEN CHILI SOUP



Roasted Corn and Green Chili Soup image

Categories     Soup/Stew     Milk/Cream     Dairy     Vegetable     Corn     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

6 ears fresh corn
1 large poblano chili
3 cups water
1 14 1/2-ounce can low-salt chicken broth
1 8-ounce russet potato, peeled, quartered
1/2 cup chopped fresh cilantro
1/2 cup whipping cream
Cilantro sprigs

Steps:

  • Preheat oven to 450°F. Keeping husks on corn, place corn on heavy rimmed baking sheet. Roast until corn is fragrant and husks brown, about 30 minutes. Let cool. Remove husks from corn. Cut off corn kernels and set aside.
  • Char chili over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and quarter chili.
  • Combine 3 1/2 cups water, broth and potato in large pot. Cover partially and simmer over medium heat until potato is tender, about 20 minutes. Using slotted spoon, transfer potato to processor; reserve cooking liquid. Add corn, chili and chopped cilantro to processor. Puree until mixture is as smooth as possible, gradually adding most of reserved cooking liquid through feed tube. Strain corn puree through sieve into large saucepan, pressing on solids. Mix in remaining cooking liquid and cream. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bring soup to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with cilantro sprigs and then serve immediately.

CORN CHILI



Corn Chili image

This recipe is one that I have made several times now. It is very tasty and nutritious. It is a little spicy. Can serve with corn bread or over pasta topped with Cheddar cheese.

Provided by BECCAM

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 35m

Yield 6

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, diced
1 teaspoon ground cayenne pepper
2 teaspoons dried oregano
1 pound frozen corn kernels
2 (14.5 ounce) cans Mexican-style stewed tomatoes
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
2 teaspoons chicken bouillon granules
1 cup water
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups tomato sauce
2 tablespoons tomato paste

Steps:

  • In a large pot, cook onion in oil over medium heat 1 minute. Stir in cayenne and oregano and cook 1 minute more. Stir in corn, tomatoes, pinto beans, kidney beans, chicken bouillon granules, water, salt, pepper, tomato sauce and tomato paste. Cook, uncovered, until heated through and slightly thickened, 10 to 15 minutes.

Nutrition Facts : Calories 391.3 calories, Carbohydrate 70.9 g, Fat 6.6 g, Fiber 19.5 g, Protein 18.7 g, SaturatedFat 1 g, Sodium 1309.5 mg, Sugar 11.8 g

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