Quick Creamy Corn Soup Recipes

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.

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.

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.