Golden Corn Soup Recipes

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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

GOLDEN CARROT SOUP



Golden Carrot Soup image

"This is a great-tasting soup to make on a chilly day," observes Aline Winje of Slocan, British Columbia. "It's easy to fix too." The rich-colored soup has a mild chicken flavor with just a hint of garlic.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup chopped onion
1/4 teaspoon minced garlic
2 tablespoons reduced-fat butter
2 cups water
1 cup sliced carrots
2 tablespoons uncooked long grain rice
2 teaspoons chicken bouillon granules
2 tablespoons minced fresh parsley

Steps:

  • In a small saucepan, saute onion and garlic in butter until tender. Add the water, carrots, rice and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are very tender., Remove from the heat; cool slightly. Transfer to a blender or food processor; cover and process until pureed. Return to the saucepan; heat through. Sprinkle with parsley.

Nutrition Facts : Calories 126 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 442mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GOLDEN CORN SOUP



Golden Corn Soup image

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

Provided by Parsley

Categories     Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

4 tablespoons butter
1 large onion, chopped
1 red pepper, cored and diced
1 yellow pepper, cored and diced
4 tablespoons flour
4 cups vegetable broth (or chicken broth)
16 ounces frozen corn kernels, thawed (or about 4 ears of fresh corn kernels)
1/8-1/4 teaspoon saffron thread
1 cup half-and-half
1/4-1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon chopped fresh parsley
1 -2 tablespoon chopped fresh parsley, for garnish

Steps:

  • In a large saucepan, over medium-low heat, melt butter; add onion, red and yellow peppers and cook for 5 minutes, stirring often.
  • Add flour, stir constantly until well combined.
  • Add broth, corn, saffron, cream, salt, white pepper, and 1 tbsp parsley.
  • Cover and simmer for 15 minutes, stirring occasionally.
  • Serve with chopped fresh parsley on top.

Nutrition Facts : Calories 290.2, Fat 14.4, SaturatedFat 8.2, Cholesterol 36.9, Sodium 713.5, Carbohydrate 37.3, Fiber 3.1, Sugar 4.1, Protein 6.9

GOLDEN CORN SOUP



Golden Corn Soup image

Several years I took a series of Asian cooking classes and this is one of the soups that we made. It's very simple and tasty. Because it's on the bland side, it goes well with any spicy entree. ZWT Mid-West region (corn).

Provided by lazyme

Categories     Corn

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups chicken stock
2 large ears of corn or 1 (8 ounce) can creamed corn
1/2 teaspoon salt, to taste
2 egg whites
2 tablespoons milk
1 tablespoon cornstarch, dissolved in a little cold water
ham, chopped (optional)
shrimp, chopped (optional)
green onion, chopped (optional)

Steps:

  • Bring the stock to a boil.
  • Reduce heat and simmer.
  • Beat the egg whites until frothy; add milk; set aside.
  • Add corn to the stock and salt to taste.
  • When the mixture has returned to a boil, stir in cornstarch mixture.
  • Remove from heat and immediately add egg mixture.
  • Garnish with ham, shrimp, and/or green onions if desired.
  • Serve.

Nutrition Facts : Calories 147.4, Fat 3.3, SaturatedFat 0.9, Cholesterol 6.5, Sodium 590.1, Carbohydrate 22.2, Fiber 1.9, Sugar 5.3, Protein 8.9

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