CREAMY POTATO AND CORN SOUP
Prepped in five minutes, this creamy, cheesy, potato and corn soup is the ultimate slow cooker recipe. Season it with our convenient blend of Club House® Himalayan Pink Salt, Black Pepper & Garlic All Purpose Seasoning to make mealtime even easier.
Provided by Club House
Categories Soups, Stews, and Chili,
Yield 7
Number Of Ingredients 6
Steps:
- Mix potatoes, stock, cream cheese and Seasoning in 6 L slow cooker. Cover.
- Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking.
- Stir in shredded cheese until smooth. Ladle into soup bowls. Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired.
Nutrition Facts : Calories 299 Calories
CREAMY POTATO AND CORN SOUP
Easy, with a bit of spice. You can also use chicken base, should you prefer it.
Provided by Cathi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 156.4 calories, Carbohydrate 29 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 847.9 mg, Sugar 2.8 g
POTATOES AND CORN SOUP
I made up this recipe when I had none of the ingredients I needed! Your family will love this one, and you'll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or some grated cheese and pepper.
Provided by Soraya Sanchez
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 50.5 g, Cholesterol 0.2 mg, Fat 1.3 g, Fiber 6.2 g, Protein 6.6 g, SaturatedFat 0.3 g, Sodium 640.3 mg, Sugar 5.6 g
CREAMY CORN AND POBLANO SOUP
This is another creamy corn dish that has no cream in it - in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels.
- Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth.
- Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes.
- Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice.
- Steam the kernels set aside for the garnish for 5 minutes, until tender. Set aside.
- Working in batches, purée the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through.
- Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 956 milligrams, Sugar 4 grams
CREAMY POTATO AND CORN SOUP
In all honesty, I am not very fond of soups in general, however somewhere along the lines I developed a taste for good potato soups. Especially on cold winter nights while sitting in front of the fire place (normally with a good glass of red wine next to me). So this is my version of Potato soup. It is very easy to make, and has room for people to add their own individual twists to it to make it even better.
Provided by corneycoetzee
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Start your process by combining the potatoes and the water into a medium sized pot over medium to high heat and let the potatoes boil until soft. Ad 1 cup of the sweet corn kernels and let them cook through.
- Take your pot from the heat and pour the mixture into a blender, and blend until smooth.
- Return the potato and corn mixture to the put and let it simmer over medium heat. Add the cup of milk and stir it in until well mixed.
- On the side, fry the bacon and onion, and once cooked through, add it to the pot, together with the second cup of corn.
- Add salt and pepper to taste.
- Take pot from heat and soup is ready to serve.
- For an added treat place some cheddar cheese according to taste into your cup / bowl of soup.
Nutrition Facts : Calories 562.4, Fat 29.2, SaturatedFat 13, Cholesterol 62.7, Sodium 812.4, Carbohydrate 60.5, Fiber 7.1, Sugar 2.2, Protein 20.8
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