Creamy Potato And Corn Soup Recipes

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.

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.

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.

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.