Corn Cheese Soup Recipes

CHEESY CORN CHOWDER

Steps:

• In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.

CHEESY HAM & CORN CHOWDER

Steps:

• Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.

CHEDDAR CORN CHOWDER

Steps:

• In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
• Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

CREAMY CORN SOUP

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.

SPICY SOUTHWEST CORN-CHEESE SOUP

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.

BACON CORN SOUP

Steps:

• In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, saute onion until tender. Add water, potatoes and bouillon; cover and simmer until potatoes are tender. , In a small bowl, combine flour and 1/4 cup milk until smooth. Add the flour mixture, cream, corn and remaining milk to soup; bring to a boil. Cook and stir for 2-3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper.

BROCCOLI CHEESE SOUP

Steps:

• In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
• Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
• In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

CORN CHEESE

Steps:

• Position an oven rack in the top third of the oven and preheat the broiler to high.
• Heat the canola oil in a large cast-iron skillet over medium-high heat. Add the onions and bell pepper and cook, stirring occasionally, until the vegetables soften, 3 to 4 minutes. Add the corn and cook, stirring, until the corn is softened and browned, 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Set aside for 10 minutes.
• Toss the corn mixture in a large bowl with the mayonnaise, sugar, 1 teaspoon salt and a few grinds of black pepper until well coated. Layer the corn mixture evenly back in the skillet. Sprinkle the cheese on top and broil until the mozzarella is bubbly and golden, 2 to 3 minutes. Garnish with gochugaru and sliced scallions if using.

COLBY CORN CHOWDER

Steps:

• Place potatoes in a Dutch oven or large soup kettle; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender. , Meanwhile, in a large skillet, saute onion in butter until tender. Stir in corn and bacon; heat through. Drain potatoes. Add milk; heat through. Stir in corn mixture and cheese. Serve immediately.

CORN, CHEESE AND CHILI SOUP

Steps:

• melt butter in large saucepan over medium heat.
• add onion and saute until soft, about 5 minutes.
• stir in garlic and saute 1 minute.
• add flour and stir for 2 minutes.
• add corn, chiles, tomatoes and broth.
• bring to a boil, reduce heat to low and simmer 15 minutes, stirring occasionally.
• slowly stir cheese (and milk if desired) into soup and heat, stirring frequently until cheese melts, about 5 minutes.
• do not bring to a boil.
• add salt and cayenne pepper to taste and serve.

CORN CHEESE CHOWDER

Steps:

• Using a saute pan over medium heat, saute onion in butter until tender.
• Add flour and stir, it will form a paste like consistency.
• Add milk and stir until thickened. Add corn, cheese and season with salt and pepper.
• Heat through, until the cheese melts and then serve hot.

CORN CHEESE SOUP

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!

CORN AND CHEESE CHOWDER

Steps:

• In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
• Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
• Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

CORN POTATO CHEESE SOUP

Steps:

• Bring canned things to a full boil, salt and pepper to taste.
• Add potatoes to thicken.
• Add cheese and bacon.

CORN, POTATO AND CHEESE SOUP

Steps:

• Melt butter in heavy-bottom pan over low heat.
• Add shallots and cook, stirring frequently, for 5 minutes or until softened.
• Add potatoes and cook, stirring for 2 minutes.
• Sprinkle in four and cook, stirring constantly, for 1 minute.
• Remove from heat and stir in the wine.
• Return to heat and stir in the milk.
• Bring to a boil, stirring constantly, then reduce heat to a simmer.
• Stir in corn, cheese, chopped sage, and cream and heat through gently until cheese has just melted.
• Ladle into bowls. Add croutons if desired and garnish with sage.

CREAM OF CHEDDAR BROCCOLI AND CORN SOUP

Steps:

• In a 6 quart stockpot add butter, onion and celery and sauté without brown the mixture. Add in the flour and combine the mixture. Pour in the half and half and when the roux is thickening add in the chicken broth and stirring at all time. Add in the rest of the ingredients and stirring the mixture and broccoli and taste the soup and re-season to taste.