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
CORN, POTATO AND COCONUT MILK SOUP
Top this silky soup with toasted almonds, corn kernels and scallion.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 9
Steps:
- Heat the coconut oil in a medium saucepan over medium heat. Add the scallion whites and light greens and cook, stirring, until soft, 3 to 5 minutes. Add the potato, ginger, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add all but 2 tablespoons of the corn to the broth and continue to simmer until the potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Put the reserved corn in small bowl and microwave for a few seconds, just to remove the chill.
- Serve hot and top with almonds, reserved corn and sliced scallion greens.
FRESH CORN & POTATO CHOWDER
This corn chowder recipe was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. -Tracy Bivins, Knob Noster, Missouri
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 534mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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.
WATERCRESS AND POTATO SOUP
Blend peppery watercress with potato and shallot for a satisfying soup.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the watercress and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with almonds and chives.
CORN, WATERCRESS & POTATO SOUP
A vibrant vegan soup that's versatile enough for occasions such as a casual lunch outdoors, cold gazpacho shots at a cocktail party, or as a healthy dinner with a hunk of good bread.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 11
Steps:
- Thoroughly rinse and drain dark-green leek tops; transfer to a pot. Remove husks and silks from corn, rinse and drain them, and transfer to pot. Strip corn from cobs and transfer cobs to pot (reserving kernels). Add 8 cups water, 2 teaspoons salt, and whole peppercorns to pot. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes. Strain through a fine-mesh sieve, discarding solids and reserving broth (you should have about 6 cups).
- Slice white and light-green parts of leeks; submerge in water and agitate with your hands to dislodge any dirt, then thoroughly drain. Wipe pot clean; add oil and heat over medium. Add sliced leeks and garlic. Cook, stirring occasionally, until leeks are very soft but not developing any color (if color begins to develop, reduce heat), about 10 minutes. Add potato, 4 cups reserved broth, and reserved corn kernels to pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potato is easily pierced with the tip of a knife, about 15 minutes. Stir in all but a handful of watercress; simmer 2 minutes.
- Transfer soup to a blender with miso and vinegar; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape, and purée in two batches if necessary.) Season to taste and thin with more broth, if necessary, to reach desired consistency. Serve warm or chilled, topped with blanched corn kernels, remaining watercress, a drizzle of oil, flaky salt, and ground pepper.
WATERCRESS POTATO SOUP
Categories Soup/Stew Milk/Cream Dairy Potato Summer Thyme Watercress Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Coarsely chop watercress leaves and stems seperately. Melt butter in heavy large saucepan over medium-low heat. Mix in onion, parsley sprigs, thyme sprigs, garlic, bay leaf, and watercress stems. Cover; cook until onion is tender, stirring occasionally; about 12 minutes. Add broth and potatoes; bring to boil. Reduce heat cover and simmer until potatoes are very tender, about 25 minutes.
- Discard parsley, thyme, and bay leaf. Purée soup in processor until smooth. Return soup to same saucepan. Add 1 cup milk and watercress leaves; bring to simmer, adding more milk if soup is too thick. Season with salt and pepper. Transfer to bowl. Chill until cold, about 4 hours.
POTATO WATERCRESS SOUP
This one's been in my recipe file for years. You can use any type of potato but Yukons are one of my favorites. Recipe source unknown. Easy!
Provided by COOKGIRl
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large saucepan over medium heat. Add potatoes, watercress and onion to the pot.
- Cook, stirring about 5 minutes until onion is tender. Stir in the broth, half and half cream, pepper and celery seed.
- Cover and cook over low heat, 10-15 minutes or until potatoes are tender.
- Using an immersion blender, blend soup until pureed to desired consistency. Adjust seasonings if necessary.
- Serve garnished with watercress sprigs.
Nutrition Facts : Calories 209.3, Fat 13.3, SaturatedFat 8.1, Cholesterol 37.6, Sodium 315, Carbohydrate 18.4, Fiber 1.6, Sugar 1.7, Protein 5
WATERCRESS SOUP
This simple soup highlights the flavor of watercress: clean and slightly bitter but not overwhelming. The potato gives this soup enough extra body to make it a satisfying lunch or light dinner.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 15m
Yield Makes 6 cups
Number Of Ingredients 7
Steps:
- Heat a medium saucepan over medium-high heat. Add oil and garlic, cook until sizzling and fragrant, about 1 minute. Stir in potato and 1/2 teaspoon salt. Cook 1 minute.
- Add stock and 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in watercress. Return to a boil. Reduce to a simmer for 1 minute. Season with salt and pepper. Divide among soup bowls and squeeze a lemon wedge into each bowl. Serve immediately.
Nutrition Facts : Calories 101 g, Fat 4 g, Fiber 1 g, Protein 5 g, Sodium 66 g
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RUSTIC CREAMY CORN AND POTATO SOUP
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Cuisine SoupTotal Time 467482 hrs 40 minsCategory Comfort FoodCalories 244 per serving
- In a large heavy bottom pot or Dutch oven over medium heat add the olive oil. When the oil is hot, sauté up the onions and carrots until softened ~5-7 minutes. Add in the stock and bring it to a boil.
- To the boiling liquid, carefully add in the cut potatoes and fresh corn kernels (if using frozen add later), 1 tsp salt, half of the pepper and the thyme leaves. Bring to a boil. Once it’s at a boil, cover and simmer for about 8-10 minutes or just until the potatoes are fork-tender but not mushy.
- While the soup is cooking make the beurre manie. Mix together the butter and flour until it’s a thick paste or very soft dough. Remove the lid and add in beurre manié a heaping tsp at a time, stirring gently. Once it’s all in, bring to a gentle boil.
- Whisk together the milk and cornstarch to make a slurry and add the mixture to the soup. If using thawed, frozen corn add it now. Bring back to a light boil to thicken. The soup should coat the back of a spoon. The soup will thicken up upon cooling.
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