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
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.
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 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.
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
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.
CORN, POTATO AND COCONUT MILK SOUP
Top this silky soup with toasted almonds, corn kernels and scallion.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 9
Steps:
- Heat the coconut oil in a medium saucepan over medium heat. Add the scallion whites and light greens and cook, stirring, until soft, 3 to 5 minutes. Add the potato, ginger, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add all but 2 tablespoons of the corn to the broth and continue to simmer until the potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Put the reserved corn in small bowl and microwave for a few seconds, just to remove the chill.
- Serve hot and top with almonds, reserved corn and sliced scallion greens.
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
SOUTHWESTERN CORN AND POTATO SOUP
Categories Soup/Stew Potato Vegetable Sauté Quick & Easy Lunch Corn Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 main-course servings
Number Of Ingredients 12
Steps:
- Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
- Meanwhile, peel potatoes and cut into 1-inch pieces.
- Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
- Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
- Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
- Stir in lime juice, cilantro, and salt to taste.
CORN, POTATO AND CHEESE SOUP
I found this fantastic recipe in a cookbook simply called "The Vegetarian Cookbook". It is creamy and delicious. We usually like food that is super flavored and spicy, but this is delicious, simple comfort food. No crazy spices or herbs, but yummy! I'm pretty sure that between just my BF and I, we ate almost the entire pot in one sitting. It really is that good. Hope you agree! (As a helpful note, I once heard on the Food Network, that you should never cook with a wine that you are not wiling to drink.)
Provided by JennyLynn99
Categories < 60 Mins
Time 40m
Yield 4 healthy bowls, 4 serving(s)
Number Of Ingredients 11
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.
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RUSTIC CREAMY CORN AND POTATO SOUP
From thekitchenwhisperer.net
Cuisine SoupTotal Time 463393 hrs 53 minsCategory Comfort FoodCalories 244 per serving
- In a large heavy bottom pot or Dutch oven over medium heat add the olive oil. When the oil is hot, sauté up the onions and carrots until softened ~5-7 minutes. Add in the stock and bring it to a boil.
- To the boiling liquid, carefully add in the cut potatoes and fresh corn kernels (if using frozen add later), 1 tsp salt, half of the pepper and the thyme leaves. Bring to a boil. Once it’s at a boil, cover and simmer for about 8-10 minutes or just until the potatoes are fork-tender but not mushy.
- While the soup is cooking make the beurre manie. Mix together the butter and flour until it’s a thick paste or very soft dough. Remove the lid and add in beurre manié a heaping tsp at a time, stirring gently. Once it’s all in, bring to a gentle boil.
- Whisk together the milk and cornstarch to make a slurry and add the mixture to the soup. If using thawed, frozen corn add it now. Bring back to a light boil to thicken. The soup should coat the back of a spoon. The soup will thicken up upon cooling.
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