Mr Food Corn And Potato Soup
POTATOES AND CORN SOUP
I made up this recipe when I had none of the ingredients I needed! Your family will love this one, and you'll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or some grated cheese and pepper.
Provided by Soraya Sanchez
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 50.5 g, Cholesterol 0.2 mg, Fat 1.3 g, Fiber 6.2 g, Protein 6.6 g, SaturatedFat 0.3 g, Sodium 640.3 mg, Sugar 5.6 g
CREAMY POTATO AND CORN SOUP
Easy, with a bit of spice. You can also use chicken base, should you prefer it.
Provided by Cathi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 156.4 calories, Carbohydrate 29 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 847.9 mg, Sugar 2.8 g
MR. FOOD CORN AND POTATO SOUP
I make this at least once a year when the weather starts getting cool. It fills you up and keeps you warm on those cool fall days.
Provided by kansashortcake
Categories Chowders
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a soup pot, sauté 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.
CORN AND POTATO SOUP
I love potato soup, and I love corn. I married the two one night, and now we live happier ever after! This is a good quick and easy after work filler upper. Eat it as is with crackers and butter, or make a grilled cheese sandwich, and you're good to go for another night.
Provided by OneEyeJack
Categories Chowders
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Mix the two soups, and milk in a pan.
- I like to use a whisk and stir it while it comes to a boil.
- Let simmer for about five minutes after it comes to a boil, or until the grilled cheese sandwiches finish if that is the duo.
- I like to bowl it, lay on a twist of coarse cracked black pepper in the middle, then a tablespoon of sour cream over the pepper, five fingers of cheddar cheese on top of the sour cream, topped with one slice of crispy crumpled bacon on the very top of this creation, Um um, I'm off to the kitchen!
Nutrition Facts : Calories 59.9, Fat 1.9, SaturatedFat 1, Cholesterol 5.1, Sodium 491.7, Carbohydrate 9.3, Fiber 0.4, Sugar 1.7, Protein 1.4
CORN AND POTATO SOUP
This is a simple recipe that I have often made with residents of the nursing home where I work. It relies on basic ingredients and simple prep work. We've always made it along with Recipe #9322 .(I've made that same cornbread for years, but someone else beat me to posting it here ;) )
Provided by AmyMCGS
Categories Chowders
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Dice and prep all ingredients as listed.
- Cook celery, potatoes, and onion in enough water to cover in a large saucepan until tender.
- Add remaining ingredients and mix well. Heat to serving temperature, stirring frequently. Do not boil.
- (For a group cooking session, assign each person an ingredient, pass the pot around, and each person adds their ingredient and stirs it into the pot.).
Nutrition Facts : Calories 242, Fat 8, SaturatedFat 3.1, Cholesterol 14.2, Sodium 727.8, Carbohydrate 37.7, Fiber 3.6, Sugar 3.6, Protein 7.7
CORN AND POTATO CHOWDER FOR MASAKO
We had our friends Masako and her husband from my hometown in Japan as guests for about 6 weeks last year. We toured the US - mostly the East Coast and the Southwest showing them all the fabulous sights. During our touring, Masako was introduced to potato and corn chowder and from that point on, every place we stopped she would ask me if the restaurant had corn and potato chowder. Knowing how much she loved this chowder, I knew exactly what I was going to make for her upon our return home. My favorite corn and potato chowder from one of the best places to eat bbq - Dinosaur BBQ in Syracuse and Rochester, NY. We try to eat there anytime we are nearby visiting my nephew - the food is great, but I just love their cookbook. Every recipe I've tried from the book is sooo good! This recipe is not the exact copy from the book, but very close to it. This chowder will thicken if you refrigerate and may need to be thinned out by adding some water to your taste. Alternatively, if you prefer for dietary reason, you can substitute milk for half-and-half.
Provided by Rinshinomori
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in a soup pot over medium heat.
- Add bacon and cook until medium crisp. Scoop out the bacon and drain on paper towel. Save for later.
- Leave about 1 T or so of fat from the pot and add onions, peppers, garlic, salt and pepper. Cook till soft.
- Sprinkle on the flour and mix into the vegetables. Cook for about 1-2 minutes.
- Add the broth and potatoes. Cover the pot and bring to a boil. As soon as it comes to a boil, lower the heat heat to simmer and continue cooking for 10- 12 minutes or until potatoes are tender.
- Add the shredded carrots and corn. Cover and simmer 5-6 minutes to blend flavors.
- Add the half-and-half, thyme, hot pepper sauce, and saved bacon bits. Simmer additional 3-4 minutes. Check for salt and pepper and add more if desired.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 310.9, Fat 11.9, SaturatedFat 5.5, Cholesterol 27.8, Sodium 340, Carbohydrate 44.5, Fiber 4.8, Sugar 4.9, Protein 10.1
GROUND TURKEY, CORN, AND POTATO SOUP
I made this recipe up the other day when I was in the mood for soup, but all I had was ground turkey. I've only made it once, so I don't have it perfected, but it turned out pretty good. My husband really liked it as well. It tastes almost like a corn chowder with ground turkey. It's somewhat bland, but it's soothing to your stomach (especially a pregnant stomach) Yummy :) Plus, you only have one pan to clean afterwards :) Yea!!!
Provided by Pookie Ann
Categories Poultry
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown turkey in soup pot, season with pepper and garlic salt. Drain or rinse meat if desired.
- Add the 10 cups of chicken broth and the poultry seasoning to the pot with the meat, bring to boil.
- Thinly slice celery and carrots. Add to the soup pot.
- Peel the potatoes and cut them up in chunks. I prefer mine to be smaller, they cook faster. Add the potatoes now.
- Cut the corn off the ear, but remember to scrape off the little kernels that stay on there. They should come off fairly easy. I think it's the little pieces of corn that add all the flavor. Add these to the soup now.
- Turn the burner down to medium. Let cook for approximately 20-25 mins or until veggies are as tender as desired.
- Turn the burner back up to high. Mix the cornstarch with a small amount of cold water to make a thin paste. Add to the boiling soup while stirring. If it isn't thick enough, feel free to add more.
- Enjoy! :).
Nutrition Facts : Calories 402.4, Fat 10.9, SaturatedFat 2.9, Cholesterol 74.7, Sodium 1420.8, Carbohydrate 46.9, Fiber 5.8, Sugar 5.7, Protein 29.3
CORN AND POTATO SOUP
I helped make this at my Operation Frontline Cooking Class. I thought it was so good I made it for dinner the next night with sweet Italian sausage. My family loved it thought it reminded them of Olive Garden sausage & potato soup and my only complaint I got is I didn't make enough and needed to make more. When I made this for my family I used 1/2 a leek, 2-2 1/2 pounds potatoes, chicken broth, and I added 4 cooked, sliced sweet Italian sausage links. As I was cooking my vegetables they needed more time to cook I added a bit of water till they were cooked till done and the water was gone. When made in class our teacher chunked the potatoes, coated them with olive oil and seasoned them with dry oregano leaves, salt & pepper then he roasted them in the oven at 500°F for 20 minutes to save cooking time.
Provided by internetnut
Categories Lunch/Snacks
Time 37m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauté celery, onion, leek, and garlic in a soup pot with oil until tender.
- Add pepper and sauté for 2 more minutes.
- Add broth and bring to a simmer.
- Add potatoes and corn and simmer until tender about 20 minutes.
- Season with salt and pepper and garnish with scallions (crackers or croutons if using).
Nutrition Facts : Calories 345.2, Fat 7, SaturatedFat 1, Cholesterol 3.2, Sodium 1121.7, Carbohydrate 65.2, Fiber 7.6, Sugar 12.2, Protein 10.2
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