Creamy Corn Soup Recipes

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CREAMY CORN SOUP



Creamy Corn Soup image

Sweet, savory, and loaded with flavor, this creamy soup will be a family favorite all year long!

Provided by Holly Nilsson

Categories     Appetizer     Dinner     Lunch     Side Dish     Soup

Time 30m

Number Of Ingredients 12

½ onion (chopped)
2 ribs celery (finely diced)
2 tablespoons butter
2 cloves garlic (minced)
1 tablespoon flour
½ teaspoon thyme leaves (fresh, or ¼ teaspoon of dried thyme )
2 cups corn kernels (fresh, frozen, or canned)
1 large potato (peeled and ½" diced)
3 cups chicken broth (or vegetable broth)
1 cup light cream (or milk)
½ teaspoon kosher salt & pepper (each )
chives for garnish (sliced)

Steps:

  • Combine onion, celery, butter, and garlic in a saucepan. Cook over medium heat until onion softens, about 4 minutes.
  • Add flour and thyme. Cook 1 minute more. Stir in corn and potatoes.
  • Add broth, cream, salt, and pepper. Simmer 15-20 minutes uncovered or until potatoes are tender.
  • Garnish with chives and serve warm.

Nutrition Facts : Calories 229 kcal, Carbohydrate 20 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 1165 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CREAM OF CORN SOUP



Cream of Corn Soup image

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

3 tablespoons olive oil
2 cups canned whole kernel corn, drained
3 medium shallots, minced
3 ¼ cups vegetable broth
¾ cup heavy cream
1 pinch cayenne pepper, or to taste
sea salt to taste
⅛ teaspoon chili oil, or to taste

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 CORN AND VEGETABLE SOUP



Creamy Corn and Vegetable Soup image

Provided by Ellie Krieger

Categories     appetizer

Time 25m

Yield 6 servings, 1 1/2 cups per serving

Number Of Ingredients 11

4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
2 cups nonfat milk
1 tablespoon olive oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
1 medium zucchini, (about 1/2 pound) diced
2 cups low-sodium chicken or vegetable broth
2 plum tomatoes, seeded and diced
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup fresh basil leaves, cut into ribbons

Steps:

  • Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
  • Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

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

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

CREAMY CORN SOUP



Creamy Corn Soup image

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.

CREAMY CORN CRAB SOUP



Creamy Corn Crab Soup image

This creamy soup is fast, easy and very tasty. Corn really stars in this delectable recipe, and crabmeat makes it a little more special. It will get high marks from both busy cooks and lovers of flavorful homemade food.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons butter
3 cups chicken broth
3 cups frozen corn
3 medium potatoes, peeled and diced
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup whole milk
1/4 teaspoon pepper, plus more for optional topping
Minced chives and crushed red pepper flakes, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the broth, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; cool slightly. , In a blender, puree half of the corn mixture. Return to pan. Stir in the crab, milk and pepper; cook over low heat until heated through (do not boil). If desired, top with fresh cracked pepper, chives and crushed red pepper flakes.

Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 702mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

CREAM OF CORN SOUP



Cream of Corn Soup image

Make and share this Cream of Corn Soup recipe from Food.com.

Provided by Sydney Mike

Categories     Corn

Time 11m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons bacon bits
1 tablespoon unsalted butter
1/4 cup onion, finely chopped
1/4 cup all-purpose flour
4 cups milk
1 (16 ounce) can cream-style corn
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery salt

Steps:

  • In a small skillet, melt butter and saute the chopped onion until tender but not brown.
  • Stir in the flour; add the milk, cooking and stirring constantly, for 3 minutes or until smooth and thick.
  • Stir in corn and bring almost to a boil.
  • Add the seasonings and bacon bits.

CREAMY CORN SOUP WITH BASIL



Creamy Corn Soup With Basil image

This soup is divine when made with freshly picked sweet summer corn. There is no cream or dairy: The creaminess comes from thoroughly whizzing the corn. For the creamiest texture, pass the puréed soup through a fine-mesh sieve.

Provided by David Tanis

Categories     soups and stews, appetizer, main course

Time 45m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil, plus more for serving
2 large white or yellow onions, chopped (about 4 cups)
Kosher salt (Diamond Crystal) and black pepper
6 large garlic cloves, peeled and left whole
4 cups corn kernels (from about 8 ears)
2 cups sliced squash blossoms (from about 18 blossoms, optional)
Handful of fresh basil leaves, for serving

Steps:

  • Put 3 tablespoons olive oil in a heavy-bottomed pot or Dutch oven set over medium-high heat. When the oil starts to look wavy, add the onions and season well with salt and pepper.
  • Let onions cook, stirring, until they begin to soften, about 4 to 5 minutes, then turn heat to medium and continue cooking until onions are quite soft, about 15 minutes more.
  • Add the garlic and corn kernels, and stir to combine. Add 6 cups water and bring the mixture to a boil. Reduce heat to a gentle simmer. Taste the resulting broth and adjust salt to taste. (It should be well seasoned.) 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 all the liquid out. Discard the fibrous debris left behind.
  • Check consistency and seasoning, and adjust as needed. (Add a bit more water if the soup seems too thick.) The soup can be made up to a few hours ahead up to this point, and tastes best the day it's made. Reheat, if needed, before serving.
  • To serve, ladle into individual bowls. Drizzle about a teaspoon of olive oil over each serving. Quickly chop the basil, and sprinkle over to finish.

CREAMY CORN CHOWDER



Creamy Corn Chowder image

Corn really stars in this delectable recipe-it hits the spot whenever you crave a rich, hearty soup. I make it each year for a luncheon at our church's flea market, where it's always a big seller.-Carol Sundquist, Rochester, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

2 chicken bouillon cubes
1 cup hot water
5 bacon strips
1 cup chopped green pepper
1/2 cup chopped onion
1/4 cup all-purpose flour
3 cups milk
1-1/2 cups fresh or frozen whole kernel corn
1 can (14-3/4 ounces) cream-style corn
1-1/2 teaspoons seasoned salt
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon dried basil

Steps:

  • Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.

Nutrition Facts : Calories 233 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 941mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.

EASY CHINESE CORN SOUP



Easy Chinese Corn Soup image

This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!

Provided by SUCCESSION

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

Time 15m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can cream style corn
1 (14.5 ounce) can low-sodium chicken broth
1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 24.1 g, Cholesterol 48.2 mg, Fat 1.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 409 mg, Sugar 4.3 g

CREAMLESS CREAMY CORN SOUP



Creamless Creamy Corn Soup image

The trick to this silky-smooth, cream-free soup is toasting the flour for the roux and scraping corn milk (aka liquid gold) from the cob. A dash of cayenne lends heat to this cold soup.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Vegetables

Time 55m

Yield About 2 quarts

Number Of Ingredients 8

4 tablespoons unsalted butter
1 medium sweet onion, such as Vidalia, halved and sliced (1 1/2 cups)
Kosher salt
2 tablespoons unbleached all-purpose flour
1/4 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
3 cups fresh corn kernels, plus milk scraped from cobs (from 3 to 4 ears)
2 cups low-sodium chicken or vegetable broth

Steps:

  • In a large saucepan, melt butter over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until softened, 5 to 7 minutes. Add flour, cayenne, and turmeric; cook 1 minute more. Add corn kernels and milk, broth, and 2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until corn is tender, 8 to 10 minutes. Remove from heat; let cool slightly. Transfer mixture to a blender, working in batches if necessary, and purée until very smooth, 2 to 3 minutes. (Strain through a fine-mesh sieve, if desired, for the silkiest texture.) Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve.

CREAMY CORN SOUP WITH CRISPY BACON



Creamy Corn Soup with Crispy Bacon image

Warm up with a soup so creamy no one will believe it's dairy-free. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 30m

Yield 4

Number Of Ingredients 7

4 cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
6 ears fresh corn
1 russet potato, peeled and chopped
Salt to taste
Pepper to taste
6 slices bacon
Basil leaves for garnish

Steps:

  • Shuck the corn. Break each ear in half. Standing each one vertically on a cutting board, use a serrated knife to cut off the kernels. Save the cobs.
  • In a pot, combine the corn, cobs, potato, almond milk, 1/2 teaspoon salt, and some freshly ground pepper. Simmer until the potatoes are soft (there's a big range for exactly how long this will be - once the pot is boiling, figure somewhere around 10 minutes and taste 'em as you go.) Remove and discard the corn cobs. Transfer the soup to a blender and puree. Strain back into the pot. Taste for salt, adding more if needed.
  • While the soup is simmering, cook the bacon until crispy in a hot frying pan or a 400 degrees F oven. Cut each slice in half. Ladle the soup into bowls and garnish each with 3 half slices of bacon and basil leaves.

Nutrition Facts : Calories 307.2 calories, Carbohydrate 46.9 g, Cholesterol 15.1 mg, Fat 9.9 g, Fiber 5.6 g, Protein 12 g, SaturatedFat 2.2 g, Sodium 510.3 mg, Sugar 4.8 g

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)

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

CREAMY CORN WITH CUMIN SOUP



Creamy Corn With Cumin Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

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

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 ½ pounds frozen corn, thawed and drained
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
2 teaspoons ground cumin
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
¼ cup fresh cilantro leaves
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: corn chips and chopped tomato

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add frozen corn, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add cumin and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree (adding fresh cilantro) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Strain through a colander (the corn kernels don't puree).
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 22.5 g, Cholesterol 20.6 mg, Fat 10.8 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 4.7 g, Sodium 34.1 mg, Sugar 3.9 g

CREAMY CORN SOUP



Creamy Corn Soup image

Make and share this Creamy Corn Soup recipe from Food.com.

Provided by kiwidutch

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1 large onion, chopped
1 stalk celery, chopped
1 tablespoon flour
1 (10 ounce) package frozen whole kernel corn
1 cup whipping cream
2 cups half-and-half
2 tablespoons fresh parsley, chopped
kosher salt, to taste
freshly cracked black pepper, to taste
1 sprig fresh parsley (to garnish)

Steps:

  • On medium-high heat, add butter to a large saucepan and saute onion, celery and flour until onion is translucent. Add the corn and saute for an additional 4 minutes.
  • At this point, the mixture can be covered and refrigerated and finished at a later date.
  • When ready to serve, add the cream and half and half, and return to the stovetop over a medium-high heat, stirring constantly. Add the parsley, and salt and pepper according to taste.
  • Transfer the soup mixture to a blender or food processor and puree until smooth.
  • Strain the soup mixture to remove all the corn husks, return to the saucepan and heat gently on the stovetop stirring constantly until heated through.
  • Serve with a garnish of fresh parsley.

Nutrition Facts : Calories 526.5, Fat 45.2, SaturatedFat 27.9, Cholesterol 149.2, Sodium 146.1, Carbohydrate 27.4, Fiber 2.5, Sugar 2.1, Protein 7.7

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From comfortablefood.com


CREAMY CORN SOUP RECIPE | YUMMY.PH
2015-07-23 How to make Creamy Corn Soup. Heat butter in a saucepan. Sauté onion until translucent. Add diced potato, milk, and chicken stock. Simmer for about 10 minutes. Add corn kernels and simmer for about 15 minutes or until corn is fully cooked. Remove soup from stove, then process the cooked soup in a blender. You may do this in batches to make ...
From yummy.ph


CREAMY SWEET CORN SOUP RECIPE | DASH OF SAVORY
2017-05-28 Step 1 In a large heavy bottom pot, add olive oil and butter to heat over medium high heat. Step 2 Add chopped onion and leek, saute while stirring until tender and slightly brown, about 6 minutes. Add garlic and smoked paprika, cook until fragrant, 30 seconds. Add in the corn and saute together for 5 minutes.
From dashofsavory.com


CREAMY STREET CORN SOUP RECIPE | MYRECIPES
Directions. Heat oil in a large Dutch oven over medium-high. Add corn kernels, and cook, stirring occasionally, until lightly charred, about 10 minutes. Add butter to Dutch oven, and stir until melted. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 3 …
From myrecipes.com


CREAMY CORN SOUP WITH CRISPY BACON RECIPE | EATINGWELL
Step 2. Gradually whisk in milk and broth. Stir in corn, thyme, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring frequently. Remove from heat; cool 10 minutes. Step 3. Remove and discard thyme sprigs and bay leaves. Using an immersion blender, blend soup until smooth.
From eatingwell.com


MEXICAN CORN SOUP CREAMY : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CREAMY CORN SOUP RECIPE (VEG CREAM OF CORN SOUP) - FUN FOOD …
2021-08-02 Heat butter in a saucepan. Add garlic, celery, onion, and fry for 1 – 2 minutes to release the aroma of the ingredients and infuse their flavor into the butter. Add diced potato, thyme, and corn kernels. Saute them for 5 – 6 minutes. Add water, salt, and give the soup a good stir. Gently place the cob in the soup.
From funfoodfrolic.com


CREAMY CORN SOUP (TAIWANESE STYLE!) - TIFFY COOKS
2022-02-22 Once butter is melted, add in onion and saute for 3-4 minutes or until translucent. Add in 1 can of creamed-style corn and mix for 1-2 minutes. Pour in chicken stock and let it simmer for 2-3 minutes. Pour the mixture into a blender and blend until smooth. In a new pot, add in 3 tbsp of butter and 3 tbsps of flour.
From tiffycooks.com


CREAMY CORN SOUP [VIDEO] - SWEET AND SAVORY MEALS
2021-06-21 Use an immersion blender to blend about half of the soup until smooth. Or transfer about 3 cups of the soup to a blender and blend until smooth. Add the mixture back into the pot and stir to combine. Add in half and half, reserved corn juice, some green onions, and …
From sweetandsavorymeals.com


CREAMY CORN SOUP - RECIPES DELITE
2016-09-06 Boil corn in water for 5 minutes to get it soft. Roughly shred the corn kernels with knife. Use blender or masher to blend 3/4 of kernels to make fine paste. Heat a spoon of butter in a sauce pan. Add chopped onion and cook at low flame till it gets transparent. Add corn paste and corns to the pan and cook for 2 minutes.
From recipesdelite.com


EASY CREAMY CORN SOUP - MOMMY'S HOME COOKING
2021-01-04 Place corn, potatoes, onion, and broth in a 6-quart slow cooker. Cover and cook on low for 6-7 hours on low, or 3 to 3 1/2 hours on high. Stir in butter, brandy, and heavy cream. Allow soup to cool slightly, then transfer mixture to a blender or food processor; cover and puree in batches until smooth. Return to cooker.
From mommyshomecooking.com


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