Creamy Potato And Corn Soup Recipes

CREAMY POTATO AND CORN SOUP

Steps:

• Mix potatoes, stock, cream cheese and Seasoning in 6-quart slow cooker.
• Cover the slow cooker.
• Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking.
• Stir in shredded cheese until smooth.
• Ladle into soup bowls.
• Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired.

POTATOES AND CORN SOUP

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.

CREAMY POTATO AND CORN SOUP

Steps:

• Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
• Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

QUICK POTATO CORN CHOWDER

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.

CREAMY POTATO AND CORN SOUP

Steps:

• Mix potatoes, stock, cream cheese and Seasoning in 6-quart slow cooker. Cover.
• Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking.
• Stir in shredded cheese until smooth. Ladle into soup bowls. Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired.

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.

CREAMY POTATO AND CORN SOUP

Steps:

• Start your process by combining the potatoes and the water into a medium sized pot over medium to high heat and let the potatoes boil until soft. Ad 1 cup of the sweet corn kernels and let them cook through.
• Take your pot from the heat and pour the mixture into a blender, and blend until smooth.
• Return the potato and corn mixture to the put and let it simmer over medium heat. Add the cup of milk and stir it in until well mixed.
• On the side, fry the bacon and onion, and once cooked through, add it to the pot, together with the second cup of corn.
• Add salt and pepper to taste.
• Take pot from heat and soup is ready to serve.
• For an added treat place some cheddar cheese according to taste into your cup / bowl of soup.