CREAM STYLE CORN SOUP RECIPE RECIPES

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CREAMY CORN CHOWDER RECIPE: HOW TO MAKE IT



Creamy Corn Chowder Recipe: How to Make It image

Corn really stars in this delectable recipe—it hits the spot whenever you crave a rich, hearty soup. I make it each year for a luncheon at our church's flea market, where it's always a big seller.—Carol Sundquist, Rochester, New York

Provided by Taste of Home

Categories     Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 13

2 chicken bouillon cubes
1 cup hot water
5 bacon strips
1 cup chopped green pepper
1/2 cup chopped onion
1/4 cup all-purpose flour
3 cups milk
1-1/2 cups fresh or frozen whole kernel corn
1 can (14-3/4 ounces) cream-style corn
1-1/2 teaspoons seasoned salt
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon dried basil

Steps:

  • Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.

Nutrition Facts : Calories 233 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 941mg sodium, CarbohydrateContent 27g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

EASY CHINESE CORN SOUP RECIPE | ALLRECIPES



Easy Chinese Corn Soup Recipe | Allrecipes image

This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!

Provided by SUCCESSION

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

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 (1 cup) servings

Number Of Ingredients 5

1 (15 ounce) can cream style corn
1 (14.5 ounce) can low-sodium chicken broth
1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

Nutrition Facts : Calories 120.8 calories, CarbohydrateContent 24.1 g, CholesterolContent 48.2 mg, FatContent 1.9 g, FiberContent 1.5 g, ProteinContent 5 g, SaturatedFatContent 0.6 g, SodiumContent 409 mg, SugarContent 4.3 g

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