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
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.
WHIPPED SWEET POTATOES
Provided by Tyler Florence
Categories side-dish
Time 55m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
- In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
- When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.
WICKLEWOOD WENCH'S POTATO AND SWEETCORN SOUP
I don't know how old this recipe is or where it originates from, but I remember it was one of the first recipes my Father taught me, and I've passed it on to my children,,,the only difference is they haven't cottoned on to the fact that when someone gives you a recipe you are supposed to try and make the dish yourself... The potatoes should be sliced as thinly as possible, ideally using a mandolin, and it can be completely vegetarian by using vegetable stock instead of chicken stock.
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice the potatoes.
- Place in a large pan with the stock and onion.
- Cook over a high heat until potatoes are almost cooked.
- Drain 2 cans of sweetcorn and add to the potatoes, reduce heat and continue to cook on a medium heat for a further 5 minutes.
- Remove from the heat and blend potatoes, corn and onion together with a blender, return to heat.
- Drain remaining cans of sweetcorn and stir into the soup, continue to cook until sweetcorn is warmed through.
- Season to taste.
- In a separate pan, melt butter and soften the spring onions.
- Serve soup while hot and garnish with the melted onion butter.
Nutrition Facts : Calories 970.8, Fat 11.5, SaturatedFat 4.3, Cholesterol 13.4, Sodium 158.4, Carbohydrate 207.8, Fiber 27.9, Sugar 22.6, Protein 29.2
CRAB AND SWEETCORN SOUP
A firm favourite from the Chinese restaurant that you can make at home in minutes. This is the cheats version, so easy and tasty. This recipe uses crab sticks, not whole crab, and a few crab claws. Makes a great starter to your Chinese meal. If you don't have crab claws, a few peeled prawns also work well with this dish.
Provided by Brian Holley
Categories Crab
Time 11m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil the stock and add all the other ingredients EXCEPT for the egg.
- Let cook for five minutes, stir in the egg.
- Serve.
- I said it was easy !
Nutrition Facts : Calories 93.8, Fat 3.1, SaturatedFat 0.8, Cholesterol 56.5, Sodium 436.9, Carbohydrate 11.5, Fiber 0.8, Sugar 3.4, Protein 5.9
CHICKEN AND SWEETCORN SOUP (TIMS WAY)
Make and share this Chicken and Sweetcorn Soup (Tims Way) recipe from Food.com.
Provided by Bollidear
Categories Stocks
Time 20m
Yield 4 Bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and gently cook chicken, ginger and garlic for 3-4 minutes without browning.
- Blend cornflour with a little of the stock and add to pan with all the remaining stock and sweetcorn.
- Bring to boil, stir continuously and simmer for 7 minutes.
- Beat egg and lemon juice together and slowly trickle into the soup pan stirring with a fork or chopstick to form the egg strands.
- Season to taste, add spring onions and drizzle of soy sauce.
Nutrition Facts : Calories 153.3, Fat 8.2, SaturatedFat 1.8, Cholesterol 68.9, Sodium 744.5, Carbohydrate 8.4, Fiber 0.8, Sugar 1.8, Protein 11.4
CHICKEN AND SWEETCORN SOUP
Make and share this Chicken and Sweetcorn Soup recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.
- Blend the cornstarch with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
- Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with scallions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.
Nutrition Facts : Calories 244.5, Fat 12, SaturatedFat 2.4, Cholesterol 134.5, Sodium 1103.7, Carbohydrate 11.8, Fiber 0.7, Sugar 2.4, Protein 21.7
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