CREAMY CORN SOUP
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
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.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g
CREAM OF SHIITAKE AND CORN SOUP
I found this recipe in the october 06 edition of magazine Châtelaine Québec. I veganized it. Not tried yet, but i guess this is yummy.
Provided by Mad Maryno
Categories Corn
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a big pot, over medium heat, put half of the oil. Add the leeks and cook until they are tender.
- Add the broth, the potato, the corn and the celery. Cover and let cook until the vegetable are tenders (20 minutes).
- Meanwhile, in a frying pan, sauté the mushrooms in the rest of the oil. Season to taste.
- Cream the soup with a blender.
- Put the soup in bowls. Make a nest of mushrooms over and serve piping hot.
Nutrition Facts : Calories 244.3, Fat 8.6, SaturatedFat 1.2, Sodium 42, Carbohydrate 40.3, Fiber 4.9, Sugar 4.1, Protein 6.8
CREAM OF CORN SOUP
Perfect for cold winter nights, this classic staple is a crowd-pleaser.
Provided by chefdavidgeisser
Categories Corn Chowder
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
- Remove 6 tablespoons of corn from the soup and set aside.
- Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
- Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
- Divide the soup among four bowls and drizzle with chili oil.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 27.1 g, Cholesterol 61.1 mg, Fat 28 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 11.8 g, Sodium 639.8 mg, Sugar 6.2 g
CREAMY MUSHROOM CORN SOUP
Make and share this Creamy Mushroom Corn Soup recipe from Food.com.
Provided by Darlene Summers
Categories Corn
Time 20m
Yield 3 cups, 3 serving(s)
Number Of Ingredients 5
Steps:
- 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
CHINESE CORN-AND-MUSHROOM SOUP
To make an egg-drop version of this soup, beat two eggs in a bowl and slowly drizzle them into the simmering broth just before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 9
Steps:
- 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.
CREAMY CORN AND SHIITAKE MUSHROOM SOUP
When preparing this Chinese classic, Vietnamese cooks, like their northern neighbors, often rely on canned creamed corn, once considered an exotic foreign import in Asia. The velvety sweet-savory result fuses East and West. Here in the States, fresh corn is plentiful, and making this soup with kernels cut from the cob yields bright flavors that aren't cloying. Neither cornstarch nor egg is needed to create a creamy texture. The natural starch in the corn provides it. Some cooks add a variety of embellishments to the soup, but I prefer to keep it simple, using only sliced shiitake mushrooms for their flavor, texture, and visual appeal. Make sure you use the sweetest corn possible, whether from your local market or farm stand, fresh or frozen.
Yield serves 6 to 8 with 2 or 3 other dishes
Number Of Ingredients 7
Steps:
- In a 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the corn, salt, and water, cover, and cook for about 20 minutes, or until the corn is very tender. Remove from the heat and let cool for at least 10 minutes before proceeding.
- Position a coarse-mesh sieve on top of another saucepan. In batches, purée the soup in a blender or food processor until velvety smooth. Pour each puréed batch through the sieve, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the mushrooms and set the soup aside until ready to serve. (The soup may be made up to 2 days in advance, cooled, and refrigerated.)
- Reheat the soup over medium-low heat, stirring occasionally to prevent scorching. If the soup is too thick, thin it with water. Taste and add extra salt, if necessary. Ladle the soup into a large serving bowl or individual bowls. Sprinkle with the chives and serve immediately.
CREAMY CORN SOUP
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
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.
Nutrition Facts : Calories 216 g, Fat 8 g, Protein 6 g
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