Corn Soup

CREAMY CORN SOUP

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.

Recipe From allrecipes.com

Provided by Abby

Time 30m

Yield 4

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

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.


Creamy Corn Soup image

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


MEXICAN CORN SOUP

Recipe From foodnetwork.com

Provided by Ingrid Hoffmann

Time 50m

Yield 4 to 6 servings

Categories appetizer

Steps:

  • If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
  • In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.
  • Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.
  • Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.


Mexican Corn Soup image

Number Of Ingredients: 12

Ingredients:

  • 4 ears fresh or 3 cups frozen, thawed corn kernels
  • 2 medium tomatoes, roughly chopped
  • 2 cups chicken broth
  • 1/2 teaspoon dried oregano
  • 4 slices thick cut bacon
  • 1/2 onion, chopped (about 1 cup)
  • 2 cloves garlic, finely chopped
  • Coarse salt and freshly ground black pepper
  • 1/2 cup heavy cream, optional
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup queso fresco, fresh farmer's cheese, feta cheese, or sour cream, optional
  • Tortilla chips or fried tortilla strips, optional


MOHAWK INDIAN CORN SOUP

On the Akwesasne Reservation where I grew up I have fond memories of corn soup always being on the stove on New Year's Eve. Friends and family would stop in and have a bowl or two and celebrate the end of the year. I continue this tradition with my own family now. Use canned Indian corn instead of hominy if available.

Recipe From allrecipes.com

Provided by Mohawk

Time 1h30m

Yield 6

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

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes.
  • Stir water, beef bouillon, and chicken bouillon together in a large pot over medium-high heat until bouillon dissolves. Add pork, rutabaga, carrots, and celery; bring mixture to a boil, reduce heat to medium-low, and simmer until vegetables tender, about 40 minutes.
  • Stir hominy and kidney beans into pork-vegetable mixture and simmer until hominy and meat are tender, about 30 minutes more. Season with salt and ground black pepper.


Mohawk Indian Corn Soup image

Number Of Ingredients: 11

Ingredients:

  • 1 tablespoon olive oil, or as needed
  • 1 ¾ pounds pork loin fillet, cut into 1-inch cubes
  • 6 cups water
  • 3 cubes beef bouillon
  • 3 cubes chicken bouillon
  • 3 cups cubed rutabaga
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 2 (15.5 ounce) cans canned hominy, drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • salt and ground black pepper to taste


CHICKEN CORN SOUP I

A real Pennsylvania Dutch favorite! I have made this several times over the years.

Recipe From allrecipes.com

Provided by Teresa

Time 2h

Yield 12

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

Steps:

  • In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
  • Cut corn from cobs if using fresh corn.
  • Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
  • In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
  • Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.


Chicken Corn Soup I image

Number Of Ingredients: 11

Ingredients:

  • 1 (4 pound) chicken
  • 1 onion, chopped
  • 4 quarts water
  • 1 (10 ounce) package frozen whole kernel corn
  • ½ cup chopped celery
  • salt and pepper to taste
  • 1 cup all-purpose flour
  • 1 pinch salt
  • 1 egg
  • ¼ cup milk
  • 2 hard-cooked eggs, chopped


CORN SOUP

The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups. It is also a good poaching stock for fish. You can play around with different flavors: Add savory vegetables such as celery and onions, and herbs such as parsley and cilantro. Recipe copyright 2012 by Eugenia Bone.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 1h40m

Categories Food & Cooking,Soups, Stews & Stocks,Soup Recipes

Steps:

  • Place cobs in a large soup pot with just enough water to cover (about 2 quarts). Add bay leaf, halved onion, and thyme, and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Strain through a fine sieve into a bowl (you should have 1 quart). Stock can be refrigerated 3 days or frozen up to 3 months.
  • Heat oil in a deep pot over medium heat. Add chopped onion and garlic, and saute until onion is translucent, about 5 minutes. Add corn kernels, and saute 2 minutes.
  • Add stock, and simmer until liquid is reduced by half. Add half-and-half, and return to a simmer. Puree half the liquid in a blender until partially or completely smooth. (To prevent spattering, remove cap from hole in lid, and cover lid with a dish towel). Return to pot, heat, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Divide among 4 bowls, and garnish with scallion and more pepper.


Corn Soup image

Number Of Ingredients: 10

Ingredients:

  • 6 corncobs
  • 1 dried bay leaf
  • 1 medium onion, peeled and cut in half, plus 1 1/2 cups chopped onion (from 1 large onion)
  • 5 fresh thyme sprigs
  • 2 tablespoons light vegetable oil, such as grapeseed
  • 1 tablespoon chopped garlic (from 2 garlic cloves)
  • 1 to 2 cups corn kernels (from 3 ears)
  • 1 1/2 cups half-and-half
  • Coarse salt and freshly ground pepper
  • Sliced scallion, for garnish


EASY CHINESE CORN SOUP

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

Recipe From allrecipes.com

Provided by SUCCESSION

Time 15m

Yield 4

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

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.


Easy Chinese Corn Soup image

Number Of Ingredients: 5

Ingredients:

  • 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


CAJUN CORN SOUP

I found this recipe years ago and substituted Cajun stewed tomatoes for a bolder taste. Now I prepare this dish for out-of-state guests who want to taste some Cajun food. Everyone who tries it gives it high marks. Plus, it's easy to prepare. -Sue Fontenot, Kinder, Louisiana

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h40m

Yield 14 servings.

Categories Dinner,Lunch

Steps:

  • In a Dutch oven, saute the onion, green pepper and green onions in oil for 5-6 minutes or until tender. Stir in flour and cook until bubbly. Gradually add water; bring to a boil. Add the corn, sausage, ham, tomatoes, tomato paste, cayenne, salt and pepper sauce., Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.


Cajun Corn Soup image

Number Of Ingredients: 15

Ingredients:

  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 6 green onions, sliced
  • 1/2 cup canola oil
  • 1/2 cup all-purpose flour
  • 3 cups water
  • 2 packages (16 ounces each) frozen corn
  • 1-1/2 pounds smoked sausage, cut into 1/4-inch pieces
  • 3 cups cubed fully cooked ham
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 2 cups chopped peeled tomatoes
  • 1 can (6 ounces) tomato paste
  • 1/8 teaspoon cayenne pepper or to taste
  • Salt to taste
  • Hot pepper sauce to taste


CREAMY CORN SOUP

Recipe From foodnetwork.com

Provided by Food Network

Yield 4 to 6 servings

Categories main-dish

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.


Creamy Corn Soup image

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


SWEET SUMMER CORN SOUP

Recipe From epicurious.com

Provided by Myra Goodman

Yield Makes 8 servings

Categories Soup/Stew,Potato,Corn,Summer,Vegan

Steps:

  • Heat the stock in a large pot until it comes to a boil, then reduce it to a simmer. While it's heating, cut off the corn kernels from the cobs (cutting in a large salad bowl helps keep the kernels from flying all over). You should have about 4 1/2 cups/680 g of kernels. Place the 6 cobs in the stockpot, and simmer them covered, while you prepare the rest of the soup ingredients (for at least 20 minutes).
  • Heat the oil in a large skillet over medium heat. Sauté the onions for 3 minutes. Add the celery and thyme and sauté for another 4 minutes. Turn off the heat.
  • Remove the cobs from the stockpot with tongs, and place them on a plate to cool. Add the sautéed vegetables, potatoes, 1 tsp salt, paprika, 1/4 tsp pepper, cayenne, and coriander to the pot and simmer, covered, for 25 minutes, stirring occasionally.
  • Meanwhile, when the cooked cobs are cool enough to handle, take a sturdy knife and scrape down the sides of the cobs to collect the remainder of the kernels. This should yield about 1 cup/150 g of kernel bits.
  • After the soup has cooked for 25 minutes, stir in the soymilk, corn kernels, and corn kernel bits. Simmer for 3 minutes. Remove 1 qt/960 ml of the soup and puree it in a blender or food processor until it's very smooth. Return the puree to the soup pot, and heat until it returns to a simmer, stirring frequently.
  • While the soup simmers, hold the whole bell pepper with metal tongs over an open flame on the stovetop. Turn it frequently until the skin is charred all the way around, about 5 minutes. Remove it from the heat and let cool. Using a clean dishcloth, rub off the charred skin. Remove the stem and seeds and cut the flesh into a fine dice. Set aside.
  • Turn off the heat for the soup and stir in the parsley. Season with salt and pepper. Ladle the soup into bowls and garnish each one with some of the red bell pepper. Serve immediately.


Sweet Summer Corn Soup image

Number Of Ingredients: 15

Ingredients:

  • 2 qt/2 L Easy Vegetable Stock or low-sodium vegetable broth
  • 6 ears fresh sweet corn
  • 3 tbsp olive oil
  • 2 large yellow onions, medium dice
  • 4 large stalks celery, thinly sliced
  • 2 tbsp fresh thyme, chopped, or 2 tsp dried thyme
  • 1 1/2 lb/680 g yellow potatoes (such as Yukon Gold), medium dice
  • Salt
  • 1/2 tsp paprika
  • Freshly ground black pepper
  • Big pinch of cayenne pepper
  • Big pinch of ground coriander
  • 1 1/2 cups/360 ml plain, unsweetened soymilk
  • 1/2 cup/15 g cup packed chopped fresh flat-leaf parsley
  • 1 red bell pepper for garnishing


FRESH CORN AND TOMATO SOUP

Clyda Conrad YUMA, ARIZONA This light and fresh soup is an excellent choice. Sieving the tomatoes, celery, onion and green pepper offers silky smoothness, and it lets the corn stands out nicely.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h

Yield 6 servings.

Categories Lunch

Steps:

  • In a large saucepan, saute the celery, onion and green pepper in butter until tender. Stir in tomatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Press through a sieve or food mill; return to the pan. Add the sugar, salt and white pepper. Bring to a boil. Stir in corn and basil. Reduce heat; simmer, uncovered, for 3-5 minutes or until corn is tender. Garnish with parsley and green onion.


Fresh Corn and Tomato Soup image

Number Of Ingredients: 13

Ingredients:

  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 1/4 cup chopped green pepper
  • 2 tablespoons butter
  • 4 cups chopped seeded peeled tomatoes
  • 2 cups chicken broth
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 cups fresh sweet corn
  • 1 tablespoon minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1 green onion, finely chopped


TRINIDAD CORN SOUP

Extremely popular at Carnival time. It can be bought piping hot from street vendors and is served at most carnival fêtes. West Indian corn is more starchy and less sweet than the North American variety but I don't imagine that other varieties of corn would detract from the flavour of this dish. Goes a lot faster if done in a pressure coooker. For the dumplings refer to recipe#183964

Recipe From food.com

Provided by WizzyTheStick

Time 1h20m

Yield 6-8 serving(s)

Categories Chowders

Steps:

  • In a large soup pot heat oil.
  • Add the onions and garlic and saute until fragrant.
  • Add the potatoes, carrots, celery, thyme and pimento peppers and cook for about 5 mins stirring constantly.
  • Add the split peas and stock.
  • Add salt and black pepper to taste.
  • Add the scotch bonnet pepper and if using the coconnut milk.
  • Cover the pot and simmer for about an hour until peas are soft.
  • Use an immersion or ordinary blender and puree soup to a thick and creamy consistency and return to the pot.
  • Add corn and dumplings and cook for a further 20 minutes until corn is cooked and the dumplings float to the surface.
  • Add culantro, remove from the heat, taste and adjust seasonings.
  • If soup is too thick at any time, add water.


Trinidad Corn Soup image

Number Of Ingredients: 18

Ingredients:

  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 3 garlic cloves
  • 1 lb potato, peeled and quartered
  • 2 carrots, diced
  • 1/3 cup chives, chopped
  • 1/4 cup celery, finely chopped
  • 1/3 cup fresh thyme, chopped
  • 3/4 cup yellow split peas
  • 2 pimento pepper (optional)
  • 8 cups chicken stock
  • 1 scotch bonnet peppers or 1 habanero pepper, left whole
  • 1/2 cup coconut milk (optional)
  • 6 ears corn, cut into 2inch pieces
  • 8 dumplings (or more)
  • 1/4 cup culantro, chopped (substitute cilantro)
  • salt
  • black pepper


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