CREAMY CORN AND POTATO SOUP RECIPES

CREAMY POTATO AND CORN SOUP RECIPE | ALLRECIPES

Creamy Potato and Corn Soup Recipe | Allrecipes image

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

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 cups

Number Of Ingredients 9

Ingredients

4 potatoes, peeled and quartered
1 (14 ounce) can whole kernel corn
½ cup chopped onion
2 tablespoons butter
1 tablespoon beef base
1 teaspoon salt
¼ teaspoon red pepper flakes
? teaspoon ground black pepper
water, as needed

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, CarbohydrateContent 29 g, CholesterolContent 7.6 mg, FatContent 3.7 g, FiberContent 3.5 g, ProteinContent 4.1 g, SaturatedFatContent 1.9 g, SodiumContent 847.9 mg, SugarContent 2.8 g

POTATOES AND CORN SOUP RECIPE | ALLRECIPES

Potatoes and Corn Soup Recipe | Allrecipes image

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

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

6 medium potatoes, peeled and cubed
6 stalks celery, chopped, leaves reserved
1 medium onion, chopped
2 cubes chicken bouillon
2 (15.25 ounce) cans whole kernel corn, drained
¼ cup chopped fresh chives

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, CarbohydrateContent 50.5 g, CholesterolContent 0.2 mg, FatContent 1.3 g, FiberContent 6.2 g, ProteinContent 6.6 g, SaturatedFatContent 0.3 g, SodiumContent 640.3 mg, SugarContent 5.6 g

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