Creamy Corn With Cumin Soup Recipes

CREAMY CORN SOUP

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.

EASY CHINESE CORN SOUP

Steps:

• In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

CREAMY CORN WITH CUMIN SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add frozen corn, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add cumin and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree (adding fresh cilantro) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Strain through a colander (the corn kernels don't puree).
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

CREAMY SHRIMP AND CORN SOUP

Steps:

• In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.

CREAMY CORN SOUP

Steps:

• Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.
• In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.

CREAMY CORN AND POBLANO SOUP

Steps:

• Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels.
• Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth.
• Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes.
• Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice.
• Steam the kernels set aside for the garnish for 5 minutes, until tender. Set aside.
• Working in batches, purée the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through.
• Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.

SOUTHWESTERN CHICKEN AND CORN SOUP

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.

CREAM OF CORN SOUP

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.

CREAMY CORN SOUP WITH BASIL

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.

CREAMY CORN SOUP WITH RED BELL PEPPER

Steps:

• Melt butter in heavy large pot over medium-high heat. Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes. Add tomatoes with juices to pot; cook 2 minutes. Combine 2 cups water and chipotle chilies in blender and puree. Mix puree and cream-style corn into vegetables in pot. Bring soup to boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Add frozen corn, cream and oregano; simmer 5 minutes. Garnish with cilantro, if desired.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.