BEST CORN SOUP RECIPE RECIPES

CREAMY CORN SOUP RECIPE | ALLRECIPES

Creamy Corn Soup Recipe | Allrecipes image

This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.

Provided by Abby

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

½ onion, chopped
1 clove garlic, minced
¼ cup chopped fresh parsley
1 tablespoon margarine
3 tablespoons all-purpose flour
2?½ cups milk
1 cup chicken broth
2 (12 ounce) cans whole kernel corn
2?½ tablespoons cream cheese
1 teaspoon garlic salt
1 teaspoon ground black pepper
ground cayenne pepper to taste

Steps:

In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

Nutrition Facts : Calories 310.5 calories, CarbohydrateContent 46.4 g, CholesterolContent 22.2 mg, FatContent 10.9 g, FiberContent 3.9 g, ProteinContent 12.5 g, SaturatedFatContent 4.8 g, SodiumContent 1275.1 mg, SugarContent 13.2 g

THE BEST CORN CHOWDER RECIPE - FOOD.COM

The Best Corn Chowder Recipe - Food.com image

This recipe was given to me by a good friend 15 years ago. I have yet to find a better corn chowder recipe. Anytime I am asked to bring a soup to a church social or other event, this is the soup I aways bring. I always double this recipe - a single recipe is never enough.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4-6 cups, 4 serving(s)

Number Of Ingredients 15

Ingredients

4 slices bacon, cooked and crumbled into small pieces
1 tablespoon oil
1/3 cup onion, minced (preferable green onion)
1/2 cup celery, diced
1/2 cup carrot, finely chopped
4 cups potatoes, diced
1 teaspoon salt
2 cups boiling water
15 1/4 ounces whole kernel corn, drained
14 3/4 ounces cream-style corn
12 ounces evaporated milk
2 tablespoons butter
6 saltine crackers, rolled fine
1/3 cup fresh parsley, minced (or 1 T. dried parsley)
white pepper, to taste

Steps:

Cook bacon and break into small pieces. Set aside.
In a heavy saucepan over low heat, saute onion, celery and carrots in 1 T. of oil (or in 1 T. bacon drippings) until they begin to soften. (approx 5 minutes).
Add potatoes, salt and water. (You may need to add more water if the potatoes are not completely immersed - just add enough to immerse the potatoes.). Cover and cook gently until potatoes are tender. (approx. 15-20 minutes).
Add corn, cream-style corn, milk, butter, and cracker crumbs. Heat to serving temperature without boiling.
Stir in bacon pieces.
Just before serving, add parsley and a generous grind of white pepper (to taste).

Nutrition Facts : Calories 614.8, FatContent 28.1, SaturatedFatContent 11.8, CholesterolContent 55.3, SodiumContent 1645.4, CarbohydrateContent 81.3, FiberContent 7.9, SugarContent 8.7, ProteinContent 17.2

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