Creamy Potato And Corn Soup Food

CREAMY POTATO AND CORN SOUP

Steps:

• Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
• Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

CREAMY CORN AND POTATO SOUP

Steps:

• In a soup pot, saute the onion and carrots in the butter over medium heat for 5 to 6 minutes, or until tender. Add the chicken broth and potatoes. Bring to a boil and cook for 12 to 15 minutes, or until the potatoes are fork-tender. Add the remaining ingredients and cook for 8 to 10 minutes, or until heated through. Serve immediately.

CREAMY POTATO AND CORN SOUP

Steps:

• Mix potatoes, stock, cream cheese and Seasoning in 6 L slow cooker. Cover.
• Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking.
• Stir in shredded cheese until smooth. Ladle into soup bowls. Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired.

AJIACO (COLOMBIAN CHICKEN, POTATO AND CORN SOUP)

Steps:

• In a 5-quart pot, combine the chicken, 1 1/2 teaspoons salt and 8 cups water to cover. Bring to a boil, reduce to a simmer and skim any foam or impurities from the top. Add the onion, garlic, bay leaf, cilantro stems and scallion whites. Simmer, partially covered, until the chicken is tender and releases easily when pierced with a knife, 35 to 40 minutes. Transfer the chicken to a bowl to cool, about 10 minutes.
• Meanwhile make the aji sauce: In a food processor, combine the scallion greens, hot sauce, tomatoes, 1/2 teaspoon salt and 1/2 cup of the cilantro leaves and pulse to a coarse sauce. Set aside. (Alternatively, the ingredients can be chopped by hand and stirred to combine.)
• Add the potatoes to the soup along with 1 1/4 teaspoons salt. Cover, bring back to a simmer and simmer another 10 minutes.
• Meanwhile, remove the chicken meat from the bones and shred with your hands or 2 forks (discard the bones and skin). Set aside.
• Add the corn to the soup and cook until the corn and potatoes are tender when pierced with a knife, 3 to 4 minutes. Add the chicken meat back to the soup and return the soup to a simmer. Add salt if needed.
• Divide the soup among 6 bowls and serve with sliced avocado, sour cream, capers, aji sauce and remaining cilantro leaves.

SHRIMP, CORN, AND POTATO SOUP

Steps:

• In a large heavy saucepan, heat the butter and oil over medium heat. Add the onions and cook for 4 to 5 minutes, until slightly golden. Add the poblanos and the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes, fish broth and bay leaf. Increase the heat to high and bring the mixture to a boil. Add the potatoes, bring back to the boil, and decrease the heat so the mixture is simmering. Cover the pan and simmer the soup for 15 minutes, or until the potatoes are tender but not falling apart. Stir in the milk and simmer for 5 minutes more, then add the corn kernels, corn rounds, shrimp, salt and pepper and simmer for an additional 4 minutes. Taste for seasoning and serve in heated bowls, sprinkled with a few leaves of cilantro.

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.

CREAMY POTATO AND CORN SOUP

Steps:

• Mix potatoes, stock, cream cheese and Seasoning in 6-quart slow cooker. Cover.
• Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking.
• Stir in shredded cheese until smooth. Ladle into soup bowls. Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired.

CORN AND POTATO CHOWDER

Steps:

• Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
• Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
• Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

CREAM CHEESE CORN AND POTATO SOUP

Steps:

• Wisk half and half, water and starch until blended in 5-qt.
• pot with lid.
• Place on medium heat.
• Add Neufchatel cheese.
• Heat and stir until cheese starts to break down.
• Add rest of ingredients EXCEPT Splenda.
• Bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld.
• Stir frequently.
• Add Splenda when finished if you wish soup to be sweeter.
• Adjust liquid needs if it thickens too much upon standing.
• This is good with some shredded sharp cheese and slivered green onions on top-- don't overdo as this will change the taste of the soup.

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.

QUICK POTATO CORN CHOWDER

Steps:

• In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

WEIGHT WATCHERS CREAMY CORN, POTATO, AND BACON SOUP

Steps:

• Heat oil in large saucepan over medium heat.
• Add onion and bell pepper and cook, stirring, until softened (about 5 minutes).
• Add potatoes and broth and bring to a boil.
• Reduce heat and simmer, partially covered, until potatoes are almost tender, about 10 minutes.
• Stir in corn and cook until tender, about 5 minutes longer.
• Remove saucepan from heat and let cool 5 minutes.
• Puree soup, in batches if needed, in food processor blender. Return soup to saucepan.
• Stir in half-and-half.
• Reheat over medium heat.
• Ladle soup evenly into 4 bowls and sprinkle evenly with bacon and chives.

CHEESY POTATO CORN SOUP

Steps:

• In larger pan over medium-high heat add potatoes, can of soup, two cans of water (from soup can), onion, carrot, corn, Old Bay, Salt, Vinegar, Pepper.
• Stir until smooth, while bringing to a boil.
• Once boils, reduce heat, cover and simmer for about 20 minutes (or until potatoes are tender) stirring occasionally.
• In a small bowl, whisk flour and milk together until smooth.
• Stir into soup and allow to simmer for 5-8 minutes.
• Stir in grated cheese until it has melted.
• Serve with salad and/or hearty bread.

LOWFAT CREAMY POTATO CORN CHOWDER

Steps:

• In a large saucepan, stir together the corn, potato, onion, water, chicken bouillon, and black pepper.
• Bring to a boil; reduce heat. Cover and simmer 10 minutes or just until potatoes and corn are tender, stirring occasionally.
• Stir in the half cup of milk and continue to simmer.
• Meanwhile, in a small bowl, stir together dry milk and flour.
• Gradually stir in the 1/4 C of milk until smooth.
• Pour the milk and flour mixture into to corn, potato, and onion mixture.
• Cook and stir until thick and bubbly.
• Top with cheese and ham or bacon, if desired.

POTATOES AND CORN SOUP

Steps:

• In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
• Mix the chives into the pot, and continue cooking 5 minutes before serving.