EASY CREAM OF CORN SOUP RECIPE RECIPES

Name: Cream of Corn Soup
Prep time: 3 min
Cook time: 8 min
Total time: 11 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons bacon bits; 1 tablespoon unsalted butter; 1/4 cup onion, finely chopped; 1/4 cup all-purpose flour; 4 cups milk; 1 (16 ounce) can cream-style corn; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon celery salt

CREAM OF CORN SOUP RECIPE - FOOD.COM

Cream of Corn Soup Recipe - Food.com image

Make and share this Cream of Corn Soup recipe from Food.com.

Total Time 11 minutes

Prep Time 3 minutes

Cook Time 8 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons bacon bits
1 tablespoon unsalted butter
1/4 cup onion, finely chopped
1/4 cup all-purpose flour
4 cups milk
1 (16 ounce) can cream-style corn
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery salt

Steps:

In a small skillet, melt butter and saute the chopped onion until tender but not brown.
Stir in the flour; add the milk, cooking and stirring constantly, for 3 minutes or until smooth and thick.
Stir in corn and bring almost to a boil.
Add the seasonings and bacon bits.

Nutrition Facts : Calories 310, FatContent 13.4, SaturatedFatContent 7.8, CholesterolContent 44.6, SodiumContent 1084.6, CarbohydrateContent 39, FiberContent 1.8, SugarContent 4.1, ProteinContent 11.9

CREAMY CORN SOUP RECIPE | FOOD NETWORK

Creamy Corn Soup Recipe | Food Network image

Provided by Food Network

Categories main-dish

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons unsalted butter
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 jalapeno pepper, minced
2 medium tomatoes, seeded and diced
2 medium potatoes, diced
1 red bell pepper, cored, seeded and diced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 cups vegetable stock
5 ears of corn, husked and kernels removed
1 cup milk
1/2 cup grated Manchego cheese

Steps:

Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.
In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.

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