Sweetcorn And Chili Soup Recipes
EASY SWEET CHILI
I wanted to make a delicious Crockpot® chili that didn't take an hour to prepare. This one, you just open cans and dump them in! You can let this cook all day or it's ready after a couple of hours.
Provided by tmwood86
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 8h15m
Yield 6
Number Of Ingredients 11
Steps:
- Crumble ground beef into a skillet over medium heat. Stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes.
- Combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. Stir cooked ground beef into the bean mixture.
- Cook on Medium-Low for 2 hours. Stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. Season with salt and black pepper to serve.
Nutrition Facts : Calories 566.9 calories, Carbohydrate 85.3 g, Cholesterol 47.3 mg, Fat 11.8 g, Fiber 22.9 g, Protein 33.8 g, SaturatedFat 3.9 g, Sodium 1392.5 mg, Sugar 15.7 g
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.
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
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- Roast the Hatch or Anaheim chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from both the chiles and cut into thin, inch-long strips.
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