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
QUICK POTATO CORN CHOWDER
This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.
Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.
CHEESY POTATO AND CORN CHOWDER
Comfort food . . . hot and tasty for those cold winter days.
Provided by Jackay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 7
Number Of Ingredients 10
Steps:
- In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
- Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
- Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 11.8 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 5.4 g, Sodium 1020.8 mg, Sugar 11 g
CHEDDAR, CORN & POTATO CHOWDER
Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.-Becky Ruff, McGregor, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended., Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.
Nutrition Facts : Calories 366 calories, Fat 22g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 1311mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein.
CREAM CHEESE CORN AND POTATO SOUP
Always trying to put together recipes that my meat-loving and my vegetarian students will both like. I was quickly making some cornbread that needed creamed corn. By the time it was in the oven and I was cleaning up did I realize that I had an open unused can of creamed corn. Don't usually like using processed item, but sometimes it just works! Came up with this mixture as a trial.
Provided by Happy Harry 2
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wisk half and half, water and starch until blended in 5-qt.
- pot with lid.
- Place on medium heat.
- Add Neufchatel cheese.
- Heat and stir until cheese starts to break down.
- Add rest of ingredients EXCEPT Splenda.
- Bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld.
- Stir frequently.
- Add Splenda when finished if you wish soup to be sweeter.
- Adjust liquid needs if it thickens too much upon standing.
- This is good with some shredded sharp cheese and slivered green onions on top-- don't overdo as this will change the taste of the soup.
CHEESY POTATO CORN SOUP
A fantastic recipe I came up with after adding a little of this and a little of that. Its thick and creamy with the perfect blend of cheese and flavor not to mention its really quick to make. YUM!!
Provided by Meghan
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In larger pan over medium-high heat add potatoes, can of soup, two cans of water (from soup can), onion, carrot, corn, Old Bay, Salt, Vinegar, Pepper.
- Stir until smooth, while bringing to a boil.
- Once boils, reduce heat, cover and simmer for about 20 minutes (or until potatoes are tender) stirring occasionally.
- In a small bowl, whisk flour and milk together until smooth.
- Stir into soup and allow to simmer for 5-8 minutes.
- Stir in grated cheese until it has melted.
- Serve with salad and/or hearty bread.
Nutrition Facts : Calories 467.2, Fat 22.3, SaturatedFat 12.2, Cholesterol 57.3, Sodium 1427, Carbohydrate 49.6, Fiber 4.6, Sugar 3.1, Protein 19.6
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
CORN POTATO CHEESE SOUP
Make and share this Corn Potato Cheese Soup recipe from Food.com.
Provided by huskiebear
Categories Chowders
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring canned things to a full boil, salt and pepper to taste.
- Add potatoes to thicken.
- Add cheese and bacon.
Nutrition Facts : Calories 354.3, Fat 13.8, SaturatedFat 7.1, Cholesterol 38.4, Sodium 1170.2, Carbohydrate 45.7, Fiber 1.4, Sugar 6.8, Protein 17.2
CORN, POTATO AND CHEESE SOUP
I found this fantastic recipe in a cookbook simply called "The Vegetarian Cookbook". It is creamy and delicious. We usually like food that is super flavored and spicy, but this is delicious, simple comfort food. No crazy spices or herbs, but yummy! I'm pretty sure that between just my BF and I, we ate almost the entire pot in one sitting. It really is that good. Hope you agree! (As a helpful note, I once heard on the Food Network, that you should never cook with a wine that you are not wiling to drink.)
Provided by JennyLynn99
Categories < 60 Mins
Time 40m
Yield 4 healthy bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in heavy-bottom pan over low heat.
- Add shallots and cook, stirring frequently, for 5 minutes or until softened.
- Add potatoes and cook, stirring for 2 minutes.
- Sprinkle in four and cook, stirring constantly, for 1 minute.
- Remove from heat and stir in the wine.
- Return to heat and stir in the milk.
- Bring to a boil, stirring constantly, then reduce heat to a simmer.
- Stir in corn, cheese, chopped sage, and cream and heat through gently until cheese has just melted.
- Ladle into bowls. Add croutons if desired and garnish with sage.
More about "corn potato cheese soup recipes"
RUSTIC CREAMY CORN AND POTATO SOUP
From thekitchenwhisperer.net
POTATO RECIPES | EAT YOUR BOOKS
From eatyourbooks.com
INSTANT POT POTATO SOUP WITH CREAM CHEESE - RECIPE-GARDEN.COM
From recipe-garden.com
CREAMY BACON POTATO CORN SOUP - WHOLESOME FARMHOUSE RECIPES
From wholesomefarmhouserecipes.com
BEST SOUP RECIPES - CHEESE KNEES
From cheeseknees.com
CORN POTATO AND CHEESE SOUP FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
CREAMY POTATO AND CORN SOUP | CLUB HOUSE CA
From clubhouse.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #preparation #bisques-cream-soups #soups-stews #easy #beginner-cook #chowders #3-steps-or-less
You'll also love