Creamy Corn Soup Can Be On Your Winter Table In 30 Minutes When Youre Tired And Freezing Food

CREAMY CORN SOUP CAN BE ON YOUR WINTER TABLE IN 30 MINUTES WHEN YOU'RE TIRED AND FREEZING

Creamy Corn Soup Can Be On Your Winter Table In 30 Minutes When You're Tired And Freezing image

Creamy Corn Soup can be on your table in about 30 minutes and is sure to warm you from the inside out with it's creamy texture and amazing flavor.

Provided by Krista Marshall

Categories Soup/Stew, Dinner, Lunch

Time 15m

Yield 6-8

Number Of Ingredients 13

Ingredients

1-lb frozen corn
4 ribs celery, finely chopped
1 medium yellow onion, finely chopped
2 medium potatoes, peeled and cubed
4 tbsp butter
2 tbsp flour
½ tsp dried thyme
2 tsp dried parsley
8 cups chicken broth
3-4 cloves garlic, minced
2 cups half and half
dried chives, for garnish
salt and pepper

Steps:

In a large stock pot or Dutch oven, melt butter over medium high heat. Sauté celery, onion and garlic in butter until soft, about 5 minutes. Stir in thyme and parsley. Sprinkle with flour. Cook and stir another 2 minutes. Stir in corn and potatoes. Add broth, half and half, salt and pepper. Bring to a boil. Reduce heat to simmer. Cook uncovered for 20 minutes until potatoes are tender. Garnish with dried chives if desired.

Nutrition Facts :

CREAMY CORN SOUP

Creamy Corn Soup image

Provided by Food Network

Categories main-dish

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons unsalted butter
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 jalapeno pepper, minced
2 medium tomatoes, seeded and diced
2 medium potatoes, diced
1 red bell pepper, cored, seeded and diced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 cups vegetable stock
5 ears of corn, husked and kernels removed
1 cup milk
1/2 cup grated Manchego cheese

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.

CREAMY CORN SOUP

Creamy Corn Soup image

Sweet, savory, and loaded with flavor, this creamy soup will be a family favorite all year long!

Provided by Holly Nilsson

Categories Appetizer Dinner Lunch Side Dish Soup

Time 30m

Number Of Ingredients 12

Ingredients

½ onion (chopped)
2 ribs celery (finely diced)
2 tablespoons butter
2 cloves garlic (minced)
1 tablespoon flour
½ teaspoon thyme leaves (fresh, or ¼ teaspoon of dried thyme )
2 cups corn kernels (fresh, frozen, or canned)
1 large potato (peeled and ½" diced)
3 cups chicken broth (or vegetable broth)
1 cup light cream (or milk)
½ teaspoon kosher salt & pepper (each )
chives for garnish (sliced)

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

CREAM OF CORN SOUP

Cream of Corn Soup image

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

Ingredients

3 tablespoons olive oil
2 cups canned whole kernel corn, drained
3 medium shallots, minced
3 ¼ cups vegetable broth
¾ cup heavy cream
1 pinch cayenne pepper, or to taste
sea salt to taste
⅛ teaspoon chili oil, or to taste

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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