EMERGENCY CORN CHOWDER SOUP
Recipe video above. Emergency corn chowder is a soup recipe that involves little more than popping open cans of corn and USING THE EMPTIED CANS to measure the liquids to add into the soup! Tastes just like your favourite creamy corn chowder - but faster to make!
Provided by Nagi
Number Of Ingredients 12
Steps:
- Place oil then bacon in pot. Turn stove onto medium high heat then cook until bacon is golden on both sides.
- Remove bacon and chop once cooled.
- If there's loads of excess fat in the pot, drain some.
- Add garlic and stir for 20 seconds. Add creamed corn, kernels, chicken stock, milk, potato, salt and pepper.
- Stir, bring to simmer then adjust to medium. Simmer 5 minutes until potato is just tender.
- Soup Thickener: Mix together milk and cornflour, then pour into soup.
- Stir and simmer for 1 minute until it thickens into a creamy soup (see video for thickness).
- Add more salt if needed.
- Ladle into bowls, top with green onion and bacon. Devour!
Nutrition Facts : Calories 441 kcal, Carbohydrate 71 g, Protein 17 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 1390 mg, Fiber 6 g, Sugar 16 g, ServingSize 1 serving
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.
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
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
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
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 CORN SOUP
Capture the sweetness of fresh corn in this four-ingredient soup. Freeze portions for up to six months, and then heat them straight from the freezer.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 216 g, Fat 8 g, Protein 6 g
QUICK CREAMY CORN SOUP
Quick, easy and good for you. I started with Dr. Dean Ornish's Creamy Corn Soup, and simpled it up a bit.
Provided by Barb 3663
Categories Low Protein
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, sprayed with non-stick cooking spray, sautee the onion until translucent. Add one can of drained corn and the milk to the onion. Bring very slowly to just below a boil, stirring contantly. Cover, adjust heat to maintain a simmer and cook until corn is tender, about 5 minutes.
- Cool slightly, then puree in a blender or food processor until smooth. Or use a stick blender right in the pot. Return to heat. Stir in remaining corn, chiles, and pimiento. Reheat gently; season to taste with salt and pepper. Add a pinch of cayenne pepper if you like more heat.
- Additions: Add cooked, diced potatoes for corn chowder.
- Add a can of rinsed and drained black beans for a bean and corn soup.
Nutrition Facts : Calories 174.4, Fat 1.3, SaturatedFat 0.3, Cholesterol 1.6, Sodium 58.5, Carbohydrate 38.5, Fiber 4.2, Sugar 6.6, Protein 7.8
CREAMY CORN SOUP
Make and share this Creamy Corn Soup recipe from Food.com.
Provided by kiwidutch
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- On medium-high heat, add butter to a large saucepan and saute onion, celery and flour until onion is translucent. Add the corn and saute for an additional 4 minutes.
- At this point, the mixture can be covered and refrigerated and finished at a later date.
- When ready to serve, add the cream and half and half, and return to the stovetop over a medium-high heat, stirring constantly. Add the parsley, and salt and pepper according to taste.
- Transfer the soup mixture to a blender or food processor and puree until smooth.
- Strain the soup mixture to remove all the corn husks, return to the saucepan and heat gently on the stovetop stirring constantly until heated through.
- Serve with a garnish of fresh parsley.
Nutrition Facts : Calories 526.5, Fat 45.2, SaturatedFat 27.9, Cholesterol 149.2, Sodium 146.1, Carbohydrate 27.4, Fiber 2.5, Sugar 2.1, Protein 7.7
QUICK POTATO CORN CHOWDER
This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.
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