Southwestern Corn Soup Recipes

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SOUTHWESTERN CORN SOUP RECIPE



Southwestern Corn Soup Recipe image

Smell the wonderful aroma of this Southwestern Corn Soup Recipe cooking on the stove! You'll love that our corn soup recipe is super thick and creamy.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield Makes 6 servings, 3/4 cup each.

Number Of Ingredients 7

1 small green pepper, chopped
1 Tbsp. butter or margarine
3 oz. PHILADELPHIA Cream Cheese, cubed
1/2 lb. (8 oz.) Mexican VELVEETA, cut into 1/2-inch cubes
1 can (14.75 oz.) cream-style corn
1-1/2 cups milk
1/4 cup crushed tortilla chips

Steps:

  • Cook and stir peppers in butter in medium saucepan on medium heat 3 to 5 min. or until crisp-tender.
  • Add cream cheese; cook on low heat 3 to 5 min. until melted, stirring frequently. Stir in VELVEETA, corn and milk; cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.
  • Serve topped with chips.

Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 60 mg, Sodium 820 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 12 g, Protein 12 g

SOUTHWESTERN CHICKEN AND CORN SOUP



Southwestern Chicken and Corn Soup image

A chicken and corn soup with a hint of cumin, chili powder, and jalapeno giving it a Southwestern flair. Add some half & half and you have a rich and satisfying meal!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h10m

Yield 7

Number Of Ingredients 22

10 slices bacon, cut into 1-inch pieces
2 tablespoons butter
1 cup diced yellow onion
1 cup diced red bell pepper
1 large jalapeno chile pepper, diced
1 large clove garlic, minced
¼ cup all-purpose flour
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon chili powder
1 pinch cayenne pepper
5 cups Swanson® Unsalted Chicken Broth
3 ½ cups Yukon gold potatoes, 3/4-inch dice
1 (4 ounce) can chopped green chiles, drained
3 cups frozen corn
3 cups chopped rotisserie chicken
2 cups half-and-half
1 cup grated sharp Cheddar cheese
½ cup grated sharp Cheddar cheese
¼ cup chopped fresh cilantro leaves
¼ cup chopped green onion

Steps:

  • Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and slightly crisp, about 10 minutes. Drain bacon pieces on paper towels. Drain off all but 2 tablespoons bacon grease from pot.
  • Melt butter in the pot with the remaining bacon grease over medium heat. Add onion, red bell pepper, and jalapeno. Sautee until just softened, 5 or 6 minutes. Add minced garlic and saute for 1 minute. Whisk in flour and stir until completely incorporated, about 2 minutes.
  • Season with salt, pepper, cumin, chili powder, and cayenne pepper. Gradually whisk in Swanson® Unsalted Chicken Broth, stirring to prevent flour from clumping. Bring to a boil over medium-high heat. Add potatoes and green chilies; reduce heat to medium-low. Simmer until vegetables begin to soften, about 12 minutes
  • Stir in frozen corn and chopped chicken. Add 1/2 cup of cooked bacon pieces. Add half and half; stir. Reduce heat to low; simmer very slowly until chicken and corn are heated through, 8 to 10 minutes. Remove pot from heat. Stir in 1 cup grated Cheddar cheese until cheese melts.
  • Pour soup into bowls and garnish with reserved bacon, grated Cheddar cheese, cilantro, and green onions.

Nutrition Facts : Calories 572.1 calories, Carbohydrate 41.4 g, Cholesterol 119.2 mg, Fat 30.1 g, Fiber 4.4 g, Protein 35.9 g, SaturatedFat 15.3 g, Sodium 1186.5 mg, Sugar 5.1 g

SOUTHWEST CORN SOUP



SOUTHWEST CORN SOUP image

Categories     Soup/Stew     Potato     Dinner     Simmer

Yield 4-6

Number Of Ingredients 12

1 roasted bulb of garlic
2 large roasted/chopped Red pepper
2 jalapenos coursely chopped
1 bunch of cilantro
2-3 large lemons
1 pound of small yellow/red potatoes
6-8 cups of vegetable broth (boullion works best)
1 pint of heavy cream
Cumin
Salt/Pepper
1 large white onion
12 oz frozen corn

Steps:

  • Step 1: In mini-blender, blend roasted garlic, red pepper, juice of one lime. Step 2: Chop jalapeno, onion, not too small, big enough chunks for a hearty soup. Saute both on medium-high heat until onion is clear. Put potatoes in a soup pot big enough for at least six cups of water, simmer on low heat with boullion, cumin, salt/pepper. Step 3: When onions/jalapeno are done, put in with potatoes. Bring to a boil until potatoes are half done. Put in other ingredients(blended ingredients/corn/heavy cream). Turn to medium heat to simmer. This next part is the most tedious but important part of the recipe. Step 4: While soup is simmering, add lime/cumin for desired taste. Usually I stand over the soup for about 10 min, and slowly add lime/cumin. The final taste should be tangy, with a hit of spicyness. The lime brings all of the flavors together. When the desired taste is achieved, toss in cilantro, this too is depended on preference. The cilantro also contributes in bringing the flavors together. Sometimes, I even add more lime to the soup after the cilantro. Step 5: Serve hot, with a side of lime wedge and cilantro.

SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

2 pounds frozen corn kernels, thawed, and drizzled with olive oil
Kosher salt and freshly ground pepper
10 Roma tomatoes, rubbed with olive oil
1 medium red pepper, rubbed with olive oil
2 tablespoons butter
1/4 small yellow onion, diced
3 garlic cloves, sliced
2 tablespoons all-purpose flour
3 cups chicken stock
2 cups half-and-half
1 1/2 cups corn tortilla chips, chopped
Cumin
Chili powder
1 medium avocado, small diced, for garnish

Steps:

  • Preheat oven to 500 degrees F.
  • Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
  • Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.

CREAMY SOUTHWESTERN CORN CHOWDER



Creamy Southwestern Corn Chowder image

Feeling like soup? Cozy up to a bowl of piping-hot chowder you can make in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 11

2 tablespoons butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
1/2 cup half-and-half
1 can (11 oz) Southwestern style corn, undrained
2 tablespoons chopped fresh chives
Additional fresh chives for garnish, if desired

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until tender.
  • Stir in flour until well blended. Gradually stir in broth. Stir in salt, black pepper and red pepper; heat to boiling. Reduce heat; cook, stirring frequently, until thickened.
  • Stir in half-and-half, corn and 2 tablespoons chives. Cook until thoroughly heated. Serve sprinkled with additional chives.

Nutrition Facts : Calories 450, Carbohydrate 58 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 12 g, ServingSize 1 Serving (1 3/4 Cups), Sodium 1980 mg, Sugar 13 g, TransFat 1/2 g

SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings (about 2 quarts).

Number Of Ingredients 13

4 boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 medium onion, cut into thin wedges
1 tablespoon canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (10 ounces) frozen corn
3/4 cup picante sauce
2 teaspoons ground cumin
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons minced fresh cilantro
2 tablespoons cornstarch
2 tablespoons water
Shredded Monterey Jack cheese, optional

Steps:

  • In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

SOUTHWEST CORN CHOWDER



Southwest Corn Chowder image

This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour.

Provided by Syd

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

Time 1h

Yield 12

Number Of Ingredients 11

1 pound tomatillos, husked
2 tablespoons butter
1 onion, diced
1 (20 ounce) can white hominy, drained
1 teaspoon chopped fresh marjoram
1 teaspoon fresh thyme leaves
4 cups milk
4 sprigs parsley
6 ears fresh corn kernels
2 roasted red peppers, drained and chopped
2 tablespoons chopped fresh cilantro

Steps:

  • Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
  • Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
  • Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 28.7 g, Cholesterol 11.6 mg, Fat 5.3 g, Fiber 4.4 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 217.9 mg, Sugar 9.4 g

SOUTHWESTERN SOUP



Southwestern Soup image

A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

3 cups water
4 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cups frozen corn
2 cups salsa
2 teaspoons dried minced onion
1 to 2 teaspoons dried oregano
1 to 2 teaspoons dried basil
2 cups shredded cheddar cheese
Tortilla chips, optional

Steps:

  • In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

Nutrition Facts : Calories 194 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.

COLD SOUTHWESTERN CORN AND SHRIMP SOUP



Cold Southwestern Corn and Shrimp Soup image

Using frozen corn and shrimp saves a lot of time in this no-cook soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 10

4 packages (10 ounces each) frozen corn kernels, thawed
1 cup low-fat yogurt
1 cup milk
1/3 cup fresh lime juice (from 2 or 3 limes)
1 teaspoon ground coriander
Pinch cayenne, pepper
1 pound cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp
Coarse salt and ground pepper
1 cup grape tomatoes, halved
1 avocado, halved, pitted, peeled, and diced

Steps:

  • In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper.
  • Serve garnished with tomatoes, avocado, and reserved whole shrimp.

Nutrition Facts : Calories 524 g, Fat 13 g, Fiber 10 g, Protein 39 g

SPICY SOUTHWEST CORN-CHEESE SOUP



Spicy Southwest Corn-Cheese Soup image

This cheesy soup is flecked with corn and green chilies and flavored with cilantro and garlic. Serve alongside your favorite Mexican main dish.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings, 1 cup each.

Number Of Ingredients 9

1 pkg. (10 oz.) frozen whole kernel corn, thawed, drained
1 clove garlic, minced
1 Tbsp. butter or margarine
1/2 lb. (8 oz.) VELVEETA, cut up
1 can (4 oz.) chopped green chiles, undrained
3/4 cup chicken broth
3/4 cup milk
2 Tbsp. chopped cilantro
1/2 cup crushed tortilla chips(about 6 chips)

Steps:

  • Cook and stir corn and garlic in butter in large saucepan on medium-high heat until garlic is tender. Reduce heat to medium.
  • Add all remaining ingredients except chips; cook until VELVEETA is completely melted and soup is heated through, stirring occasionally.
  • Serve topped with the crushed chips.

Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1210 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 9 g, Protein 14 g

SOUTHWESTERN CORN AND POTATO SOUP



Southwestern Corn and Potato Soup image

Categories     Soup/Stew     Potato     Vegetable     Sauté     Quick & Easy     Lunch     Corn     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 main-course servings

Number Of Ingredients 12

3 tablespoons olive oil
1 large onion, chopped
1 fresh jalapeño, seeded and finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 lb large yellow-fleshed potatoes such as Yukon Gold (about 2)
3 1/4 cups reduced-sodium chicken broth (26 fl oz)
1 cup water
1 (10-oz) package frozen corn (not thawed)
3 tablespoons fresh lime juice
1/4 cup finely chopped fresh cilantro
Accompaniments: 1/2-inch cubes of California avocado; chopped fresh cilantro; tortilla chips; lime wedges

Steps:

  • Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
  • Meanwhile, peel potatoes and cut into 1-inch pieces.
  • Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
  • Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
  • Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
  • Stir in lime juice, cilantro, and salt to taste.

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From recipesty.com


SOUTHWESTERN CORN SOUP - RECIPES | COOKS.COM
In 6-quart Dutch oven, cover ... Stir in 1 teaspoon salt and 1/2 teaspoon freshly ground pepper. Pour soup into bowls, sprinkle olives into bowl.
From cooks.com


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