Festive Corn Soup Recipes
FESTIVE CORN
For a deluxe side dish that's easy yet has big impact, I whip up this recipe. It features corn and peppers in a comforting cream cheese sauce.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, saute peppers and onions in butter until tender. Add cream cheese, milk, salt, pepper and dill. Cook and stir over low heat until cheese is melted. Add corn; heat through.
Nutrition Facts :
FESTIVE SHRIMP AND CORN CHOWDER
Make and share this Festive Shrimp and Corn Chowder recipe from Food.com.
Provided by Chef LauraMD
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pan, cook flour and butter or oil until light brown, approximately 10 minutes.
- Add in onion, celery, red pepper, and garlic, cook 5-10 minutes then stir in green onions, stock, Rotel and bay leaf.
- Cover and bring to a boil, reduce heat to a simmer for 15-20 minutes.
- Stir in corn and shrimp, cook until shrimp are done (about 5 minutes).
- Remove bay leaf. Serve in a bowl with 1/4 - 1/3 c cooked rice.
Nutrition Facts : Calories 722.3, Fat 29.1, SaturatedFat 15.8, Cholesterol 210.7, Sodium 1701.6, Carbohydrate 88.6, Fiber 5.6, Sugar 13.3, Protein 31.1
FESTIVE FALL SOUP
Fall finally made it to Southern Mississippi and I wanted a nice warm soup to enjoy after an evening of handing out Halloween candy. This is what I came up with, and we love it! Serve with crackers if desired.
Provided by Elisabeth
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 13
Steps:
- Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef, red bell peppers, green onions, and garlic in the hot Dutch oven until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add water, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper to ground beef mixture; bring to a boil.
- Stir farfalle pasta into ground beef-tomato mixture; cook for 10 minutes. Add corn, peas, and mushrooms to mixture and continue cooking, stirring occasionally, until pasta is cooked through yet firm to the bite, about 5 more minutes.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 19.7 g, Cholesterol 28.2 mg, Fat 7 g, Fiber 3.9 g, Protein 11.9 g, SaturatedFat 2.6 g, Sodium 369.8 mg, Sugar 7.2 g
FESTIVE SKILLET CORN
Simple corn recipe goes great with oven baked or fried chicken and is a great way to use garden herbs. Adapted from Simply Simpatico Cookbook.
Provided by ellie_
Categories Corn
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons of butter in skillet over med heat.
- Add corn and cook until kernels separate (2 minutes).
- Add remainder of ingredients, including the 3 tablespoons butter, and simmer covered for 15-20 minutes.
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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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