Cheese Whiz Corn Soup Aunt Gerts Recipes

SPICY SOUTHWEST CORN-CHEESE SOUP

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

Spicy Southwest Corn-Cheese Soup image

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

Ingredients

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)

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

Creamy Corn Soup image

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

Ingredients

½ onion, chopped
1 clove garlic, minced
¼ cup chopped fresh parsley
1 tablespoon margarine
3 tablespoons all-purpose flour
2 ½ cups milk
1 cup chicken broth
2 (12 ounce) cans whole kernel corn
2 ½ tablespoons cream cheese
1 teaspoon garlic salt
1 teaspoon ground black pepper
ground cayenne pepper to taste

HOMEMADE CHEEZ WHIZ COPYCAT

Make and share this Homemade Cheez Whiz Copycat recipe from Food.com.

Provided by bmiene

Categories Sauces

Time 20m

Yield 15 serving(s)

Number Of Ingredients 6

Homemade Cheez Whiz Copycat image

Steps:

melt all ingredients in sauce pan or double boiler over medium heat stirring often till well blended and smooth.
use in recipes that call for cheez whiz or serve on crackers enjoy.

Ingredients

1 lb processed cheese, cut in small pieces
1 (13 ounce) can evaporated milk
4 tablespoons margarine
1 teaspoon salt
1 dash od Tabasco sauce
1 teaspoon dry mustard

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

Corn Cheese Soup image

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!

Ingredients

1/2 onion, chopped
2 (15 ounce) cans creamed corn
1/4 cup milk (optional)
1/2 cup cheddar cheese, chunked
2 tablespoons olive oil
1/4 teaspoon pepper