CREAMY CORN SOUP
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
PHILADELPHIA® CORN CHOWDER
Elevate a classic with our PHILADELPHIA® Corn Chowder. This decadent corn chowder is made with cream cheese, onion, green pepper and cream-style corn.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Cook and stir green pepper and onion in butter in medium skillet on medium heat until tender.
- Add cream cheese and milk. Reduce heat to low; cook until cream cheese is completely melted, stirring frequently. Remove from heat; set aside.
- Bring water to boil in medium saucepan on medium-high heat. Add bouillon; stir until dissolved. Reduce heat to low. Gradually stir in cream cheese mixture. Add remaining ingredients; mix well. Cook until heated through, stirring frequently. (Do not boil.)
Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 860 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 8 g, Protein 6 g
CREAM OF CORN CHEESE SOUP RECIPE - (4.7/5)
Provided by dedmund
Number Of Ingredients 7
Steps:
- Place corn kernels and creamed corn in a saucepan. Stir in stock and bring to a boil over high heat; let simmer. Stir in the pimiento cheese until dissolved. Pour cream into a bowl. Temper the cream (to prevent curdling) by stirring some of the hot liquid from the soup into the cream. Take this warmed mixture and stir it into the soup. Simmer over low heat 5 minutes. Garnish with diced spring onions and chips, if desired.
CREAMY CHEDDAR CHEESE SOUP
This creamy cheese soup is delicious on a cold winter day!
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
- Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
- In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
- With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g
CREAMY CORN SOUP
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
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
CORN CHEESE SOUP
I got a version of this from a neighbor as a kid. I was the local latchkey child, and all the moms pitched in to help me learn "the skills of a lady" (this was a while ago!) It's a staple in our house. We make this when we want a hearty, simple, one-dish meal that takes less than 30 minutes! You can add all sorts of things to this, potatoes, bell pepper, bacon, etc. but this is the way we almost always make it. The cheapest creamed corn doesn't taste as good to us, so we use a name brand. They're still pretty cheap, less than .75 a can usually. I don't add salt since the corn and the cheese are both salty.
Provided by bookladyjkd
Categories Cheese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put the oil in a saucepan big enough to hold all of the ingredients. Heat the oil on medium, till hot, but not smoking. Add the onion Turn down the heat to low and sauté the onion until translucent and soft. Add the creamed corn.
- If you didn't get all of the corn out of the cans, put the milk in one can and use a spoon to swirl it around to get as much of the corn as possible, pour into the second can and repeat. Then, add the corn/milk mixture to the corn.
- Heat the corn until it starts to steam and bubble. Turn off the heat. Stir in the pepper and 1/2 of the chunked cheese. Stir until the cheese is all (or partly) melted.
- Have ready two bowls. Divide the remaining cheese chunks between the bowls. Pour a serving of soup in each bowl over the cheese. Enjoy!
CREAM OF CORN SOUP
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
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 SOUP WITH BASIL
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
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.
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