Savory Cream Of Corn Soup Recipes
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
SAVORY CREAMED CORN
Savor the flavors of summer with our scrumptious Savory Creamed Corn recipe! Fresh corn and creamy sour cream give this creamed corn recipe its name.
Provided by My Food and Family
Categories Home
Time 10m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Melt butter in large nonstick skillet on medium heat. Add corn; cook 6 min., stirring frequently.
- Stir in sour cream; cook and stir 3 min. or until heated through.
- Remove from heat; stir in cheese and basil.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CREAMY CORN SOUP
Steps:
- Combine onion, celery, butter, and garlic in a saucepan. Cook over medium heat until onion softens, about 4 minutes.
- Add flour and thyme. Cook 1 minute more. Stir in corn and potatoes.
- Add broth, cream, salt, and pepper. Simmer 15-20 minutes uncovered or until potatoes are tender.
- Garnish with chives and serve warm.
Nutrition Facts : Calories 229 kcal, Carbohydrate 20 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 1165 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SAVORY CREAM OF CORN SOUP
Make and share this Savory Cream of Corn Soup recipe from Food.com.
Provided by Swiss Miss
Categories Corn
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut up potatoes.
- Boil up the vegetable broth and add potatoes, corn, bell pepper, garlic, leek.
- Cook for 30 minutes, then puree the soup.
- Add sour cream. season with salt and pepper, sprinkle with chili flakes.
Nutrition Facts : Calories 101.4, Fat 1.8, SaturatedFat 0.9, Cholesterol 2.6, Sodium 17.2, Carbohydrate 21.1, Fiber 2.5, Sugar 2.8, Protein 2.9
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5/5 (6)Total Time 1 hrCategory Main Course, SoupCalories 449 per serving
- Cook bacon pieces over medium heat in a large heavy-bottomed pot or Dutch oven until crisp, about 6-8 minutes, or until bacon is crisp. Using a slotted spoon, transfer it to a paper towel-lined plate and set aside.
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5/5 (3)Category SoupCuisine AmericanTotal Time 3 hrs 15 mins
- Place corn, potatoes, onion, and broth in a 6-quart slow cooker. Cover and cook on low for 6-7 hours on low, or 3 to 3 1/2 hours on high.
- Place corn, potatoes, onion, and broth in the pressure cooker. Place the lid on and select "soup" mode, and then adjust cook time to 30 min. When cooking is complete, use a natural release to depressurize. Carefully turn the vent valve to “venting” just to release any extra pressure that might still be in there. Then remove the lid.
- Place corn, potatoes, onion, and broth in a large pot over medium-low heat. Bring to a boil, then reduce the heat to medium-low and cook covered for 15-20 minutes, or until the potatoes are tender.
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- In large pot over medium-low heat, melt butter, then add potatoes, onions, and garlic. Cook 8 minutes, stirring frequently.
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5/5 (1)Estimated Reading Time 2 minsServings 8
- Place the diced potatoes, ham, celery and sweet corn in a slow cooker. Stir in flour, salt, garlic powder and black pepper. Pour the chicken stock and add thyme. Cook for 4-5 hours on high, or 8-9 hours on low.
- Using a potato masher, mash some of the potatoes to thicken the soup. Stir in the cream and adjust salt and pepper to your taste.
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5/5 (1)Category SoupCuisine American, FrenchCalories 579 per serving
- Preheat a heavy bottom stock pot over medium heat and saute the onion and celery in a little drizzle of olive oil or a splash of veggie broth until translucent.
- Add the diced potatoes, thyme, bell pepper, corn and veggie broth and bring to a simmer. Season with a pinch of sea salt, black pepper and chili powder and cook until the potatoes and corn are cooked through and soft to your liking.
- Stir in the Silk heavy whipping cream and remove from heat. Discard the thyme sprigs and adjust seasonings to taste.
- Transfer about 1/3 of the chowder to a blender and puree until silky smooth. Add back into the pot and mix with the chunks chowder. Serve garnished with fresh chives, thyme, scallions and lemon wedges.
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- Add celery and water into a pan and simmer until soft. Drain the water and add the celery back to the pan.
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From savorywithsoul.com
5/5 (1)Total Time 6 hrs 15 minsCategory Main Course, SoupCalories 365 per serving
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- Turn on the Saute mode and select High, once Hot, add the bacon slices. Cook them in batches until crisp and nicely browned. Set the bacon aside on paper towels to drain.
- Discard bacon grease, leaving in 1-2 tablespoons and add the onion, cook until soft, for about 2-3 minutes. Next, add the garlic and the aromatics - thyme, oregano, paprika, cajun seasoning, and cayenne pepper. Stir and cook for 30 seconds.
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- Dice the onion and celery. Peel and dice the carrots. Place the onion, celery and carrots together in a bowl.
- Mince the garlic. Peel and dice the potatoes. Place them in a separate bowl. Cut the corn kernels from the cob, saving the cobs to simmer in the soup.
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- Pull off the cornhusks from the fresh sweet corn and remove. Cut the kernels using a sharp knife; be careful to remove only the grains.
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