CREAMY CORN SOUP RECIPE | ALLRECIPES
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 sautéed 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
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
CORN SOUP RECIPE | ALLRECIPES
This soup is great to make especially when corn is fresh and at its peak. Prepare a big batch and freeze for when you're too busy to cook during the week. Double the recipe if desired to save for later.
Provided by lola
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Slice the kernels from the cob and scrape off the remaining bits and juice into a bowl. Set aside.
- Heat the olive oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Add the pork and cook until no longer pink, about 5 minutes; add the prawns and cook until bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes more. Stir the corn into the pot; season with salt and pepper. Pour the chicken broth over the mixture; bring to a simmer and cook another 10 minutes. Add the spinach to the soup and cook until just wilted, 2 to 3 minutes. Serve hot.
Nutrition Facts : Calories 220 calories, CarbohydrateContent 24.5 g, CholesterolContent 62.4 mg, FatContent 7.9 g, FiberContent 4.8 g, ProteinContent 16.1 g, SaturatedFatContent 1.6 g, SodiumContent 1341.8 mg, SugarContent 5.6 g
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