Cream Of Corn Soup Food

CHICKEN AND CORN SOUP RECIPE

Steps:

• Heat up ingredients A in a pot, bring it to boil.
• Finely cut the chicken breast into 2mm cube (brunoise)
• Marinate the chicken with other ingredients in B for 30 minutes.
• Place the chicken meat in a large bowl. Add a ladle of the boiling soup into it. Stir the chicken meat until it is semi cooked and no longer stick together.
• Pour the chicken meat into the pot and cook until it is cooked.
• Add the cornflour slurry until it reaches the desired thickness.
• Season with salt and pepper. Remove from heat.
• Beat an egg. Stir the egg liquid into the soup.
• Garnish with a dollop of cream and scallion, Serve.

CREAMY CHICKEN AND CORN SOUP

Steps:

• 1. Combine the water, stock, carrot, celery and onion in a large saucepan over medium-high heat. Bring to the boil, then reduce the heat to a simmer. Add the chicken, cover and simmer for 1 hour or until the chicken is cooked and the juices run clear when it is pierced through the thickest part (between the thigh and body). 2. Remove the chicken from the pan. Simmer the broth, covered, for a further 30 minutes. Strain through a sieve or colander lined with muslin (cheesecloth) into a large heatproof bowl. Discard the vegetables. Clean the pan. 3. Melt the butter in the cleaned saucepan over medium heat. Add the flour and cook, stirring, for 1 minute. Gradually stir in the strained broth and lemon juice. Stir until the mixture boils and thickens slightly. Stir in the creamed corn, corn kernels and cream. Reduce the heat and simmer for 20 minutes. 4. Meanwhile, carve the chicken, remove and discard the skin and bones. Shred the meat coarsely. Add the chicken to the soup. Stir until heated through. Serve sprinkled with the chives.

CREAMY TURKEY SOUP WITH CORN

Steps:

• Cook onions and half the red peppers in butter in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring frequently.
• Add cream cheese; cook on low heat 3 to 4 min. or until melted, stirring constantly. Stir in turkey, corn, broth and milk.
• Cook 5 min. or until soup is heated through, stirring occasionally. Serve topped with remaining red peppers and black pepper.

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.

CREAMY CORN SOUP

Steps:

• Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.
• In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes.
• Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.

CREAM OF CORN SOUP

Steps:

• In a small skillet, melt butter and saute the chopped onion until tender but not brown.
• Stir in the flour; add the milk, cooking and stirring constantly, for 3 minutes or until smooth and thick.
• Stir in corn and bring almost to a boil.
• Add the seasonings and bacon bits.

EASY CHINESE CORN SOUP

Steps:

• In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

CREAMY SWEETCORN SOUP

Steps:

• Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened.
• Add the sweetcorn and continue to cook for two more minutes.
• Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through.
• Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth.
• To serve, pour into a warm bowl and garnish a sprinkle of chives.

CANTONESE CREAMED CORN SOUP

Steps:

• Gather the ingredients.
• Mix the cornstarch with water, stir well, and reserve.
• In a saucepan over medium heat, bring the stock to a boil . Stir in the creamed corn and bring back to a boil, or about 3 minutes.
• Add in the salt, white pepper , sugar, rice wine or sherry , and crabmeat. Cook for about 2 minutes to bring the mixture back to a boil again.
• Give the cornstarch and water mixture a quick stir and then pour into the boiling soup, stirring to thicken. When the soup has thickened, after about 5 minutes, remove the saucepan from the heat.
• Pour the egg whites into the soup in a steady stream and quickly stir in a clockwise direction until the egg whites form thin shreds.
• Taste for seasoning, adding more salt or white pepper if needed. Add the sesame oil and the green onions for garnish, if using.

CREAMED CORN

Steps:

• Heat 75g butter in a heavy-based pan until foaming and fry 1 finely chopped onion for about 5 mins. Cut the kernels off 3 corn cobs and add to the pan with 125ml water. Turn down the heat, cover and cook gently for 10 mins. Add 1 tsp sugar and 125ml single cream, season and cook, uncovered, for 5 mins more. Sprinkle the top with 50g grated cheddar or mozzarella and cook for a couple more mins until melted.

CREAMY MUSHROOM CORN SOUP

Steps:

• Fry bacon till crispy.
• Remove and drain.
• Fry onion in bacon drippings till tender.
• Stir in corn, soup and milk.
• Heat thoroughly, stirring often.
• Crumble bacon and sprinkle over each bowlful.

POPCORN SOUP

Steps:

• Remove the corn kernels from the ears of corn and keep for later.
• In a medium saucepan, combine the corn cobs, water, celery, carrot, bay leaf, garlic and onion.
• Bring to a boil over high heat, then immediately reduce to a simmer.
• Let the broth simmer for 2 hours. Remove from heat and let cool, then strain.
• In a medium stock pot, melt the butter and add the onions. Saute onion until tender, about 5 minutes.
• Add the corn from the cob, corn broth, and salt. Allow to simmer for 10 minutes.
• Put the soup in a blender and blend until as smooth as possible. Remember to let the hot air escape as it blends.
• Return the blended soup to the pot. Add the popcorn. Simmer for 5 minutes. Return the soup to the blender and blend again until as smooth as possible.
• Strain the soup through a fine mesh strainer back into the stock pot. Add the cream to taste.
• For a velvety smoooth soup, blend the soup a third time.
• Serve with kernels of popcorn on the top.

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.

SWEET CORN CREAMY SOUP

Steps:

• 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.
• Melt butter in a saucepan over medium-low heat. Add onion and garlic. Cook, stirring to avoid sticking to the bottom until the onion and garlic are softened but not browned, about 5 minutes.
• Increase heat to medium-high; add the corn and the 2 cups of chicken broth, bring to a simmer. Reduce heat to medium-low and gently simmer for 15 minutes, or until corn is tender. Once, you cook the corn, remove about 1/2 cup of kernels with a slotted spoon and reserve for garnishing.
• While the soup simmers, mix the tablespoons of all-purpose flour with the 2 cups of milk. Mix well to avoid any lumps.
• Place milk and flour mixture into the blender and add the cooked corn kernels with the broth. Process the soup until smooth. Return pureed soup to the saucepan and simmer over medium heat until it's hot and the soup thickens about five more minutes. Stir soup to avoid sticking to the pan. It should have a thick consistency. Season with salt and pepper to taste.

CURRIED CREAM OF CORN SOUP

Steps:

• Peel and finely slice the onion into small cubes. Drain the corn in a colander and heat up the olive oil in a medium pot over medium temperature.
• Add the sliced onion and the curry powder to the pot. Give it a good stir so that the onion cubes are all coated with curry. Cook for 1 minute while stirring occasionally until the onion is translucent.
• Add the corn to the onion and sauté for 1 minute. Keep stirring.
• After 1 minute add the chicken broth and the whipping cream. Give it a good stir and let it simmer at medium to low temperature for 10 minutes.
• Season the soup with a little bit salt and pepper to taste. Then pour into a food processor and blend until smooth. Or use an immersion hand blender and blend your soup directly in the pot.
• Serve garnished with chopped up chives and a little bit of yoghurt or whipping cream drizzled over the soup.

CREAMY CORN SOUP

Steps:

• Puree about 1/3 of the corn with the chipotles, adodo, and milk in a food processor or with an immersion blender, and set aside.
• In a large soup pot, heat the oil over medium high heat, then add the onion, garlic, pepper and zucchini and cook until just tender, about 5 minutes.
• Add the remaining corn and the stock and bring to a boil, then add the pureed corn and the tomatoes and cook until hot, but not boiling - season with salt and pepper to taste.
• Serve with some good bread and garnish with a dollop of sour cream.

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.

CORN SOUP

Steps:

• Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving.

HERBED CREAM OF CORN SOUP

Steps:

• In a blender blend the corn, the broth, the scallion, and the thyme until the mixture is smooth. Strain the mixture through a sieve set over a bowl, pressing hard on the solids, discard the solids, and stir in the half-and-half and the parsley. Season the soup with salt and pepper and chill it, covered, for 1 hour, or until it is cold.

CREAMY CORN SOUP RECIPE

Steps:

• Cut the corn kernels off the cob. Collect the corn kernels in a bowl. Cut the corn cob into two halves (4 pieces in total). Keep them aside to add to the soup later.
• Heat butter in a saucepan. Add garlic, celery, onion, and fry for 1 - 2 minutes to release the aroma of the ingredients and infuse their flavor into the butter.
• Add diced potato, thyme, and corn kernels. Saute them for 5 - 6 minutes.
• Add water, salt, and give the soup a good stir. Gently place the cob in the soup. Simmer the soup over low heat for 20 - 25 minutes. Discard the scum/foam floating on top of the soup gently using a ladle. Cover and simmer the soup over low heat for 15 - 20 minutes or till corn and potatoes are tender.
• Transfer the soup to a blender or using an immersion blender grind it to a smooth consistency. If the soup is too hot to handle, wait for a few minutes. Using a sieve filter the blended soup, discard the corn pulp, and transfer back the creamy soup to the saucepan. Turn on the heat to the lowest setting.
• Add cream. Season with salt, pepper according to taste, and stir to combine. Simmer the corn soup for 5 - 6 minutes. Turn off the heat.
• Garnish corn soup with green onion, roasted corn, and cream.
• Serve creamy corn soup warm with bread.