Corn Soup

CREAMY CORN SOUP



Creamy Corn Soup image

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.

Recipe From allrecipes.com

Provided by Abby

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

Time 30m

Yield 4

Number Of Ingredients: 12

½ onion, chopped
1 clove garlic, minced
¼ cup chopped fresh parsley
1 tablespoon margarine
3 tablespoons all-purpose flour
2 ½ cups milk
1 cup chicken broth
2 (12 ounce) cans whole kernel corn
2 ½ tablespoons cream cheese
1 teaspoon garlic salt
1 teaspoon ground black pepper
ground cayenne pepper to taste
Calories310.5 calories
Carbohydrate46.4 g
Cholesterol22.2 mg
Fat10.9 g
Fiber3.9 g
Protein12.5 g
SaturatedFat4.8 g
Sodium1275.1 mg
Sugar13.2 g

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.


CORN SOUP



Corn Soup image

The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups. It is also a good poaching stock for fish. You can play around with different flavors: Add savory vegetables such as celery and onions, and herbs such as parsley and cilantro. Recipe copyright 2012 by Eugenia Bone.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h40m

Number Of Ingredients: 10

6 corncobs
1 dried bay leaf
1 medium onion, peeled and cut in half, plus 1 1/2 cups chopped onion (from 1 large onion)
5 fresh thyme sprigs
2 tablespoons light vegetable oil, such as grapeseed
1 tablespoon chopped garlic (from 2 garlic cloves)
1 to 2 cups corn kernels (from 3 ears)
1 1/2 cups half-and-half
Coarse salt and freshly ground pepper
Sliced scallion, for garnish

Steps:

  • Place cobs in a large soup pot with just enough water to cover (about 2 quarts). Add bay leaf, halved onion, and thyme, and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Strain through a fine sieve into a bowl (you should have 1 quart). Stock can be refrigerated 3 days or frozen up to 3 months.
  • Heat oil in a deep pot over medium heat. Add chopped onion and garlic, and saute until onion is translucent, about 5 minutes. Add corn kernels, and saute 2 minutes.
  • Add stock, and simmer until liquid is reduced by half. Add half-and-half, and return to a simmer. Puree half the liquid in a blender until partially or completely smooth. (To prevent spattering, remove cap from hole in lid, and cover lid with a dish towel). Return to pot, heat, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Divide among 4 bowls, and garnish with scallion and more pepper.


CORN SOUP



Corn Soup image

Recipe From foodnetwork.com

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients: 5

1 diced onion
6 ears corn shucked and cut off the cob
1/2 stick butter
4 cups chicken stock
1 cup heavy cream

Steps:

  • Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving.


SWEET SUMMER CORN SOUP



Sweet Summer Corn Soup image

Recipe From epicurious.com

Provided by Myra Goodman

Categories     Soup/Stew     Potato     Corn     Summer     Vegan

Yield Makes 8 servings

Number Of Ingredients: 15

2 qt/2 L Easy Vegetable Stock or low-sodium vegetable broth
6 ears fresh sweet corn
3 tbsp olive oil
2 large yellow onions, medium dice
4 large stalks celery, thinly sliced
2 tbsp fresh thyme, chopped, or 2 tsp dried thyme
1 1/2 lb/680 g yellow potatoes (such as Yukon Gold), medium dice
Salt
1/2 tsp paprika
Freshly ground black pepper
Big pinch of cayenne pepper
Big pinch of ground coriander
1 1/2 cups/360 ml plain, unsweetened soymilk
1/2 cup/15 g cup packed chopped fresh flat-leaf parsley
1 red bell pepper for garnishing

Steps:

  • Heat the stock in a large pot until it comes to a boil, then reduce it to a simmer. While it's heating, cut off the corn kernels from the cobs (cutting in a large salad bowl helps keep the kernels from flying all over). You should have about 4 1/2 cups/680 g of kernels. Place the 6 cobs in the stockpot, and simmer them covered, while you prepare the rest of the soup ingredients (for at least 20 minutes).
  • Heat the oil in a large skillet over medium heat. Sauté the onions for 3 minutes. Add the celery and thyme and sauté for another 4 minutes. Turn off the heat.
  • Remove the cobs from the stockpot with tongs, and place them on a plate to cool. Add the sautéed vegetables, potatoes, 1 tsp salt, paprika, 1/4 tsp pepper, cayenne, and coriander to the pot and simmer, covered, for 25 minutes, stirring occasionally.
  • Meanwhile, when the cooked cobs are cool enough to handle, take a sturdy knife and scrape down the sides of the cobs to collect the remainder of the kernels. This should yield about 1 cup/150 g of kernel bits.
  • After the soup has cooked for 25 minutes, stir in the soymilk, corn kernels, and corn kernel bits. Simmer for 3 minutes. Remove 1 qt/960 ml of the soup and puree it in a blender or food processor until it's very smooth. Return the puree to the soup pot, and heat until it returns to a simmer, stirring frequently.
  • While the soup simmers, hold the whole bell pepper with metal tongs over an open flame on the stovetop. Turn it frequently until the skin is charred all the way around, about 5 minutes. Remove it from the heat and let cool. Using a clean dishcloth, rub off the charred skin. Remove the stem and seeds and cut the flesh into a fine dice. Set aside.
  • Turn off the heat for the soup and stir in the parsley. Season with salt and pepper. Ladle the soup into bowls and garnish each one with some of the red bell pepper. Serve immediately.


CREAMY CORN SOUP



Creamy Corn Soup image

Recipe From foodnetwork.com

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients: 15

3 tablespoons unsalted butter
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 jalapeno pepper, minced
2 medium tomatoes, seeded and diced
2 medium potatoes, diced
1 red bell pepper, cored, seeded and diced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 cups vegetable stock
5 ears of corn, husked and kernels removed
1 cup milk
1/2 cup grated Manchego cheese

Steps:

  • Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.
  • In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.


QUICK POTATO CORN CHOWDER



Quick Potato Corn Chowder image

This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients: 10

1 medium onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
3 large Yukon Gold potatoes, peeled and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup 2% milk, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
Minced fresh parsley, optional
Calories 176 calories
Fat3g fat (1g saturated fat)
Cholesterol5mg cholesterol
Sodium759mg sodium
Carbohydrate31g carbohydrate (7g sugars
Fiber3g fiber)
Protein5g protein.

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.


TRINIDAD CORN SOUP



Trinidad Corn Soup image

Extremely popular at Carnival time. It can be bought piping hot from street vendors and is served at most carnival fêtes. West Indian corn is more starchy and less sweet than the North American variety but I don't imagine that other varieties of corn would detract from the flavour of this dish. Goes a lot faster if done in a pressure coooker. For the dumplings refer to recipe#183964

Recipe From food.com

Provided by WizzyTheStick

Categories     Chowders

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients: 18

2 tablespoons vegetable oil
2 onions, chopped
3 garlic cloves
1 lb potato, peeled and quartered
2 carrots, diced
1/3 cup chives, chopped
1/4 cup celery, finely chopped
1/3 cup fresh thyme, chopped
3/4 cup yellow split peas
2 pimento pepper (optional)
8 cups chicken stock
1 scotch bonnet peppers or 1 habanero pepper, left whole
1/2 cup coconut milk (optional)
6 ears corn, cut into 2inch pieces
8 dumplings (or more)
1/4 cup culantro, chopped (substitute cilantro)
salt
black pepper

Steps:

  • In a large soup pot heat oil.
  • Add the onions and garlic and saute until fragrant.
  • Add the potatoes, carrots, celery, thyme and pimento peppers and cook for about 5 mins stirring constantly.
  • Add the split peas and stock.
  • Add salt and black pepper to taste.
  • Add the scotch bonnet pepper and if using the coconnut milk.
  • Cover the pot and simmer for about an hour until peas are soft.
  • Use an immersion or ordinary blender and puree soup to a thick and creamy consistency and return to the pot.
  • Add corn and dumplings and cook for a further 20 minutes until corn is cooked and the dumplings float to the surface.
  • Add culantro, remove from the heat, taste and adjust seasonings.
  • If soup is too thick at any time, add water.




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  1. Heat a medium/large pot over medium heat. Add the olive oil along with the potato, carrot and onion. Cook until the onion is tender, about 6-7 minutes. Add the garlic and cook for 30 seconds.
  2. Heat a medium/large pot over medium heat. Add the olive oil along with the potato, carrot and onion. Cook until the onion is tender, about 6-7 minutes. Add the garlic and cook for 30 seconds.
  3. Pour the in the chicken stock and stir. Add salt and pepper - about 1/4 to 1/2 teaspoon each depending on saltiness of your stock. Bring to a boil then cover and reduce to a simmer for 5 minutes.
  4. Add 3 cups of the corn and cook, covered, for 10-15 minutes until vegetables are tender. Transfer the mixture to a blender and blend until smooth. Alternatively you can use an immersion blender to blend until smooth.
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