Corn Soup Recipes

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CREAMY CORN SOUP



Creamy Corn Soup image

Capture the sweetness of fresh corn in this four-ingredient soup. Freeze portions for up to six months, and then heat them straight from the freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 6

16 ears yellow corn
4 tablespoons butter, (cut into small pieces)
1 tablespoon coarse salt
Tortilla chips, (optional)
Lime wedges, (optional)
Scallions, sliced, (optional)
Calories216 g
Fat8 g
Protein6 g

Steps:

  • Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.
  • In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes.
  • Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as 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

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.

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.

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.

SWEET SUMMER CORN SOUP



Sweet Summer Corn Soup image

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.

CORN SOUP



Corn Soup image

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.

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.

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.

MEXICAN CORN SOUP



Mexican Corn Soup image

Provided by Ingrid Hoffmann

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

4 ears fresh or 3 cups frozen, thawed corn kernels
2 medium tomatoes, roughly chopped
2 cups chicken broth
1/2 teaspoon dried oregano
4 slices thick cut bacon
1/2 onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
Coarse salt and freshly ground black pepper
1/2 cup heavy cream, optional
3 tablespoons chopped fresh flat-leaf parsley
1/2 cup queso fresco, fresh farmer's cheese, feta cheese, or sour cream, optional
Tortilla chips or fried tortilla strips, optional

Steps:

  • If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
  • In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.
  • Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.
  • Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.

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2010-09-04  · Melt the butter in a large pot over medium-low heat. Add the shallots and cook, stirring often, until soft and translucent, 8-10 minutes. Add the chicken stock, …

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  • Remove the husks and silks from the corn. Set one ear of corn aside. Use a knife to cut the kernels off of the remaining 5 cobs, then break the scraped cobs in half. Set aside.
  • Melt the butter in a large pot over medium-low heat. Add the shallots and cook, stirring often, until soft and translucent, 8-10 minutes. Add the chicken stock, corn kernels, broken cobs, whole ear of corn, salt and pepper to the pot. Bring to a boil, then reduce the heat to medium-low and cook uncovered for 10 minutes. Remove the whole ear of corn and set aside to cool. Cook the soup for 10 minutes more, then remove the broken cobs from the pot and discard.
  • Off the heat, use a hand held immersion blender to purée the soup until very smooth. It will take a few minutes. (Alternatively, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape and cover with a dishtowel so it won't splatter.) Place a fine mesh sieve over a large bowl and pass the soup through, using a back of a ladle to push the soup through in circular motions. Discard the fibers and bits of kernels in the sieve. Return the strained soup to a clean pot. It should have a creamy consistency. If it's too thick, thin it with water or chicken stock; if it's too thin, cook over medium heat until thickened.
  • Use a knife to cut the cooked kernels off of the cooled whole cob, then add the kernels to the soup along with the herbs. Taste and adjust seasoning with salt and pepper (if necessary, you can add a bit of sugar to bring out the corn's natural sweetness). Ladle the soup into bowls and garnish with tiny sprigs of fresh basil and thyme, if desired. Serve hot or cold.
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CHINESE CORN SOUP WITH CHICKEN | RECIPETIN EATS
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2020-08-31  · Heat the olive oil and butter in a large pot over medium heat. Add the onion and celery cook until softened, about 5 minutes. Add the garlic and cook additional minute. Add the corn, potatoes, …

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Category Main Dish
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Total Time 35 mins

  • Cut the corn off of the cob. Optional: To infuse even more corn flavor, make a quick corn broth by placing two of the cobs with corn cut off in a medium bowl. Cover with 2 cups boiling water (it’s easy to use a teapot to heat), then let it sit until adding the water in Step 4.
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Servings 6-8
Total Time 1 hr

  • Heat a large, heavy bottomed pot over medium heat. Add butter and oil and swirl to coat the bottom of the pan.
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  • 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.
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Cooking mode Prevent your screen from going dark while preparing the recipe. Steaming corn. I always make this soup with fresh corn on the cob. However, you can use fresh or frozen kernels of corn. If you plan to use canned corn kernels, skip to the step where the corn is mixed into a paste. You have the option of cooking the corn on the cob in a pan, instant pot or pressure cooker with a ...
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Made with milk, flour, potatoes, corn, celery, onions, salt, butter or margarine. Method: stovetop. Time: under 30 minutes. Slow Cooker Bacon Corn Chowder. Just walk away and let the slow cooker do the work for this bowl of potato corn soup. Method: crock pot. Time: over 5 hours. Fresh Corn Bisque.
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Mexican Corn Chowder. Rating: 4.52 stars. 23. This chowder is so easy to make and everyone just loves it. The garnishes are what really make it. Try chopped tomatoes, shredded Jack cheese, cubed avocado, parsley, tortilla chips, salsa, Cheddar cheese -- the choice is up to you. Enjoy!
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2018-04-07  · Corn soup is one of those soups where you must have flour dumplings (or cornmeal), so place the water, flour and if you want.. a pinch of salt, in a bowl and knead to form a soft dough. Add water as necessary. Let the dough rest for about 5 minutes, then divide into 3 smaller balls and roil each part out to form a thick straw
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Cook for about another 10 to 15 minutes, until the kernels are tender. Stir in squash blossoms, if using, and turn off heat. Working in batches, purée the soup in a blender. Pass the puréed soup through a fine-mesh strainer and into a large bowl, pushing down to press …
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