SWEETCORN AND CHILI SOUP
From a supplement that came with the Sunday paper. Nothing like a hot bowl of soup for these Autumn evenings.
Provided by CulinaryQueen
Categories Corn
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the butter and olive oil in a large saucepan over medium heat.
- Fry the onion for about 10 minutes until translucent and golden, stirring occasionally.
- Add the corn and chili pepper and continue frying about 5 minutes, again stirring occasionally.
- Add the stock, season with salt and pepper and bring to the boil. Simmer for 10 minutes.
- Transfer 2/3 of the soup to a food processor and whiz to a coarse puree. Add back into the pan and stir in the lemon juice and parsley. Taste for seasoning.
- Serve with a spoonful of sour cream and more parsley, if desired.
Nutrition Facts : Calories 186.1, Fat 9.6, SaturatedFat 3.3, Cholesterol 10.2, Sodium 19.6, Carbohydrate 25.4, Fiber 3.6, Sugar 5.7, Protein 4
SPICY SWEETCORN AND SHRIMP SOUP
From the *Best Ever Chicken* Cookbook edited by Linda Fraser -- Per the intro, "This is a very quick & easy soup, made in minutes. If you use frozen shrimp, defrost them b4 adding to the soup." *Enjoy* !
Provided by twissis
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a lrg saucepan & saute spring onions & garlic over med-heat for 1 min, till softened but not caramelized.
- Stir in chicken stock, cream-style sweetcorn, shrimp & chili paste (or sauce, if using).
- Bring soup to a gentle boil, stirring occ. Season to taste pref & serve immediately sprinkled w/fresh coriander leaves.
- NOTE RE SHRIMP: If using larger prawns, chop in pieces roughly = in size to baby shrimp.
- COOKS TIP PER RECIPE: If cream-style sweetcorn is not available, use ordinary canned sweetcorn & pulse in a food proc till creamy, but w/some texture left.
RILEY'S SWEET POTATO AND CHILLI SOUP
Easy and tasty soup - not too spicy!
Provided by Katie Mc 1
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a large saucepan. Add the onion and garlic and cook for 3-4 minutes or until softened.
- Add the sweet potato and chilli flakes and cook for 2 minutes.
- Pour in the stock and simmer for 20 minutes.
- Remove from the heat, allow to cool slightly, then blend until smooth.
CHICKEN & SWEETCORN SOUP
popular chicken and sweetcorn soup - originally from the southwest of China.
Provided by sweetunique
Time 1h
Yield Serves 2
Number Of Ingredients 12
Steps:
- Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring
- 2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
- eat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.
HOT AND SOUR SWEETCORN SOUP
Make and share this Hot and Sour Sweetcorn Soup recipe from Food.com.
Provided by PinkCherryBlossom
Categories Thai
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Slice the kernels from the cob with a sharp knife.
- Heat the oil and add the corn, lemongrass, chilli, shallot, pepper and spring onion. Cook for 4 mins, stirring occasionally.
- Add milk, stock and lime leaves if using. bring to boil and cover. Reduce heat and simmer for 15 minutes.
- Remove lemon grass and add noodles cook for a further 5 mins until noodles are soft.
- Remove from heat and add the lime juice and coriander. Serve immediately.
Nutrition Facts : Calories 451.2, Fat 27.4, SaturatedFat 20.2, Cholesterol 36.8, Sodium 28.6, Carbohydrate 46.5, Fiber 3.4, Sugar 4.2, Protein 10.1
CURRIED SWEETCORN SOUP
Spice up your soup with this tasty curried sweetcorn recipe topped with a soft boiled egg and green chilli. It's a perfect light lunch or supper on cold days
Provided by Cassie Best
Categories Soup, Starter
Time 55m
Number Of Ingredients 16
Steps:
- Heat the rapeseed oil in a large pan. Add the onion and cook for 8-10 mins until soft. Add the garlic cloves, red or green chilli, carrot and celery. Cook for 2 mins, then add the ground turmeric, mild or medium curry paste, chicken or vegetable stock cube and lentils. After 30 secs, pour in the coconut milk and 800ml boiling water. Cover and simmer for 15 mins. Add the sweetcorn, cover and cook for 3 mins. Leave the soup chunky or part-blend. Season to taste. Top with a halved soft-boiled egg, coriander leaves and green chilli slices.
Nutrition Facts : Calories 393 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
SPICY CHILLI BEAN SOUP
There's minimal prep time to make this hearty vegetarian stew, which works just as well as an easy dinner or packed in a flask for lunch
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
- Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
- Serve in bowls topped with a small pile of tortilla chips and a lime wedge.
Nutrition Facts : Calories 157 calories, Fat 4 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
SWEET CORN SOUP
A quick and easy soup made with ingredients usually found in the pantry/fridge. Can also be wizzed up in the microwave.
Provided by Stardustannie
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan, add the onion and garlic and cook, stirring, over a medium heat until soft.
- Add the stock, creamed corn and potato.Bring to the boil then simmer, uncovered, for about 15 minutes or until the potato is soft.
- Blend or process the soup until smooth adding white pepper to taste. Return the soup to the same pan then stir in the remaining corn and cream. Stir over a low heat until corn is tender.
- Serve soup topped with crumbled corn chips, pepper and chives.
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