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
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
VEGETABLE SOUP WITH CREAMED CORN
Simple, delicious, filling and really easy for when you want to warm yourself up for the winter months without spending three hours in the kitchen to create a similiarly amazing soup.
Provided by MozAttack
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan over medium-high heat.
- Add leek and celery and cook for 3-4 minutes or until leek has softened.
- Add stock, creamed corn and squash, stir to combine. Bring to the boil, reduce heat to low, simmer, stirring occasionally for about 10 minutes.
- Add spinach and pepper, remove from heat, stir until spinach has wilted.
- Serve immediately and enjoy!
Nutrition Facts : Calories 126.1, Fat 4, SaturatedFat 0.6, Sodium 318.2, Carbohydrate 23.6, Fiber 2.3, Sugar 5, Protein 2.8
CREAMY CORN AND VEGETABLE SOUP
Provided by Ellie Krieger
Categories appetizer
Time 25m
Yield 6 servings, 1 1/2 cups per serving
Number Of Ingredients 11
Steps:
- Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
- Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.
CREAMY CORN SOUP
Steps:
- Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.
- In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.
CREAMED VEGETABLE SOUP
A friend from church gave me this recipe. So perfect on a cold winter day! The original recipe calls for 8 oz. of cream cheese. To lighten things up, I always use fat free cream cheese. Still tastes great!
Provided by Hazeleyes
Categories < 60 Mins
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large kettle, combine the potatoes, onion, frozen vegetables, ham, corn and chicken broth.
- Bring to a boil, then lower the heat and simmer until the vegetables are tender.
- Add the cream cheese and the milk.
- Stir until the cream cheese is melted.
- Heat throughly.
- Can serve immediately, or put soup in the crock pot on low for 3-5 hours.
Nutrition Facts : Calories 135.5, Fat 1.5, SaturatedFat 0.4, Cholesterol 1.2, Sodium 538.3, Carbohydrate 24.9, Fiber 3, Sugar 2, Protein 7.5
CREAM OF CORN SOUP
Perfect for cold winter nights, this classic staple is a crowd-pleaser.
Provided by chefdavidgeisser
Categories Corn Chowder
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
- Remove 6 tablespoons of corn from the soup and set aside.
- Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
- Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
- Divide the soup among four bowls and drizzle with chili oil.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 27.1 g, Cholesterol 61.1 mg, Fat 28 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 11.8 g, Sodium 639.8 mg, Sugar 6.2 g
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