#Corn Soup recipe

[askwhatsforlunch]

Chicken and Corn Soup

This fragrant and hearty Chicken and Corn Soup make a simple yet deliciously comforting dinner on a rainy night!

Ingredients (serves 2):

2 tablespoons olive oil

2 beautiful chicken breasts

1 onion

1 heaped teaspoon Herbes de Provence 

¼ teaspoon Red Chili Flakes

2 small garlic cloves, minced

1 cup sweet corn

3 Whole Peeled Tomatoes 

½ teaspoon coarse sea salt

½ teaspoon freshly cracked black pepper

2 1/2 cups water

1 tablespoon olive oil

a small Green Onion

Heat olive oil in a large Dutch oven over medium-high heat.

Add chicken breasts and cook, a few minutes, until well browned on all sides. Transfer to a plate; set aside.

Peel and finely chop onion. Stir onion into the Dutch oven, and cook, a couple of minutes.

Stir in Herbes de Provence in the hot oil. Cook, 1 minute. Add Red Chili Flakes, and cook, 1 minute more. Then, stir in minced garlic; cook, 1 minute.

Add sweet corn, saving a couple of tablespoonfuls, and stir into the Dutch oven, coating in herbs and spices.

Roughly chop Whole Peeled Tomatoes, and stir into the corn mixture. Cook, a couple of minutes.

Return reserved chicken breasts, along with their resting juices, to the Dutch oven, and season with coarse sea salt and black pepper. Give a good stir, to combine.

Cover with water, and bring to the boil over medium-high heat. Once boiling, reduce heat to medium-low, cover with a lid, and simmer, 15 minutes.

Remove cooked chicken breasts, and pour corn mixture into a blende. Close tightly and blitz, until smooth. Return to the Dutch oven, and keep warm over a medium flame.

Cut chicken breasts into small chunks, saving a couple of larger chunks, and stir into the Dutch oven.

Heat olive oil in a small frying pan over medium-high heat. Add reserved chicken chunks, and brown well, a couple of minutes. Add reserved sweet corn, and cook, a couple of minutes more, until golden brown. Remove from the heat.

Finely chop Green Onion.

Pour Chicken and Corn Soup into two bowls, top with browned corn and chicken, and sprinkle with chopped Green Onion; serve immediately.

[rantingcanadian]

Soup Recipe

This 15-minute, delicious, and satisfying Chinese corn soup can be made at home at any time for a quick lunch or dinner.

[sketchbookpoetry]

Creamy Corn Soup This recipe for creamy, comforting corn soup is simple to prepare and uses canned corn, cream cheese, onions, garlic, and parsley.

[giaarnold]

Seafood - Crabmeat and Corn Soup A rich chowder made with white kernel corn, fresh cracked crab meat, and green onions in a soup base of whole milk and half-and-half.

[kannoaya]

Cream of Corn Soup - Soups, Stews and Chili - Corn Chowder This straightforward cream of corn soup is a family favorite that is ideal for chilly winter nights.

[tombllr]

Crabmeat and Corn Soup A rich chowder made with white kernel corn, fresh cracked crab meat, and green onions in a soup base of whole milk and half-and-half.

[chapteronetobecontinued]

Crabmeat and Corn Soup - Soups, Stews and Chili White kernel corn, freshly cracked crab meat, and green onions are all used to make this hearty chowder, which is made with a base of whole milk and half-and-half.

[suchananewsblog]

Enjoy This Healthy Veg Corn Soup And Lose Weight In Winter - Recipe Inside

A bowl of hot soup is all we need to fill us up with warmth and deliciousness. Soup is generally considered healthy but not all of them are. The most common tomato soup is usually filled with cream, which obviously cannot be called healthy. And without some cream, the soup goes back to being boring. We need a soup that offers both health and taste, and this is exactly what we found for you today.…

[daily-deliciousness]

Sweet potato ham and corn chowder

[eat-love-eat]

Shrimp and Corn Soup

[vegan-nom-noms]

Creamy Vegetable Chickpea Soup (Vegan)

[randomwords247]

Cooking and baking

A small pet peeve of mine with cooking and baking is when recipes say the container rather than the amount

Like, instead of saying "500ml of cream" you say "a pot of cream". Or "a whole can of corn". Like okay which kind of can??? What amount???? Corn comes in more than one size you can't just tell me a can. PLEASE i am begging you tell me the WEIGHT

This is especially a problem with recipes from different countries, for example America. Because your stick of butter is different to our butter. STOP SAYING STICK OF BUTTER TELL ME THE QUANTITY IN GRAMS PLEASE I HAVE A FAMILY

that being said I feel like I see this crop up in like american recipes in particular. Idk if I've ever seen a recipe in one of our cookbooks that does this....

anyway please just tell me the gosh darn weight I am dying here I have a family I JUST NEED TO KNOW THE WEIGHT

[jeannereames]

Corn Soup weather

We're getting our first freeze this weekend, and my brain turns to favorite winter foods. Not a huge soup person, but I have an amazing chili recipe, and a very good corn soup recipe. I'll share the corn soup recipe here, as it's pretty easy (compared to the chili, which is a witch's brew of ingredients/spices).

Traditional Great Lakes Corn Soup has three main ingredients: lyed corn, (hard) beans, and meat stewed slowly in broth--with about a million family variations. Ha. Traditionally, the meat was venison, and leeks/green onions (or other onions were added), plus some herbs. Any hard bean will do, but I prefer red beans or Appaloosa beans for color. Below is how I make it. You could make a meatless version by dumping the meat and using vegetable broth. I HAVE made this with venison and IT IS AWESOME (much better than the pork version).

Additionally, lyed corn = hominy = posole. What it's called varies, depending on where you live. It's best to get dried hominy, not canned, but if you're in a hurry (as I often am), canned hominy will do. Drain it to get out the excess salty fluid! White is preferable to yellow (sweeter), but purple/blue makes a fun variation.

Below assumes dried goods, but if you want to "cheat" and use canned goods, 2 cans hominy for every 1 of beans.

Native Great Lakes Corn Soup

1 lb. package of dried lyed corn/hominy/posole

8 oz. dried dark red beans, or Appaloosa beans (I grow my own)

1 large onion or 2 leeks or 6-10 green onions (depending on size)

1 lb package bacon, fried crisp to crumble (can be excluded)

1/1.5 lb. salted pork or (healthier) pork loin cubed; (venison if you can get it--if so, drop the bacon)

pork stock or other broth

seasoning: salt, pepper, savory, thyme, garlic, sumac, (rosemary)

YOU MUST soak the corn and beans overnight. For the uninitiated, if you don't do this, they'll break your teeth. Then cook both for c. 2 hours before you start on the soup. Both must be soft! (This is why I sometimes cheat and use canned, but it's never as good.)

While waiting for the corn and beans, using an iron skillet (best!), fry the bacon, nice and crisp, then sear the pork in some of the retained bacon grease (don't cook through). Also sear (but don't cook through) the onions/leeks/green onions.

Once the beans and corn are ready, drain and dump into a big crock pot along with the pork and onions. Pour in enough stock to cover well.

Add herbs. My amounts vary, tbh. Don't overdo the salt, pepper, or garlic. But go wild with the savory and thyme (1 tbsp each [fresh] is common for me). I consider both essential. Sumac is also great if you can get it (maybe 1/2 tbsp). Be careful with rosemary or it'll overwhelm subtler spices. You can leave out if you don't like it. But I taste as it cooks and add more of whatever seems missing.

Set your crock-pot to high for about 45 min--just enough to get it good and hot all through--then reduce and let is simmer on low for 3+ hours. Add stock as you need. Like good chili, this is better cooked long and low than hot and fast. Flavors need to mingle.

Add most of the bacon near the end, mix well, and be sure it's got about half an hour to mingle.

Serve with more bacon sprinkled on top + good bread to soak up the broth. Sourdough is recommended.

[littlebitrecipes]

Shrimp and Corn Bisque Soup Have you been looking for a new delicious dish to add to your dinner rotation? If so, this easy shrimp and corn soup bisque will become a family favorite!

Recipe => https://littlebitrecipes.com/shrimp-corn-bisque/

[curvycarbivore]

The Best Corn and Potato Chowder (Vegan)

Yield: 6 servings | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

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This vegan corn and potato chowder is one of my favorites to cook on cold winter nights. It whips up in under an hour and has minimal prep involved. It stores and reheats very well, making this an easy option for meal-prepping. Warm up with a bowl of this creamy vegan chowder this fall or winter!

Ingredients:

2 medium russet potatoes

2-3 scallions

1 can of creamed corn

1 can of regular corn

1 cup of unsweetened almond milk

1 tsp black pepper

2 tbsp nutritional yeast (optional)

Oyster crackers for topping (optional)

Salt to taste

Directions:

Peel your potatoes and cut them into small cubes.

Head a large pot over medium heat. Add the potatoes, along with 1/2 cup of water, cook over medium heat for 5 minutes.

Use the white parts of your scallions (without the roots), slice them and add them to the pot with potatoes. ○ Slice a little bit of the green part as well and set those aside for topping at the end, or you can add some to the pot for extra onion flavor.

Cover and simmer for anther 4-5 minutes, stirring occasionally, until the potatoes begin to soften.

Once the potatoes are a bit soft, add both cans of corn, almond milk, pepper, and nutritional yeast (if you want to give it a slightly cheesy flavor).

Stir gently to combine, and turn the heat down low.

Simmer for 5 minutes or until warmed, stirring occasionally.

Now here comes the optional part. You can either enjoy it now, or choose to blend a little it to make it extra creamy. Blending is recommended (unless you're feeling lazy).

If blending, scoop about 1 cup of the potato corn mixture into a blender. Blend until liquefied, then pour back into the pot and stir gently to combine evenly.

Serve and top with some green scallions and oyster crackers or bread.

Tips and Tricks:

Some vegan chicken works really well in here too! Sometimes I use the pre-cooked Tofurky diced chicken, shred it a little, and add it in at the same time with the corn and almond milk. You can also add it to your individual portion at the end (just heat it up first so you don't have cold chicken in your chowder).

If you have any vegan bacon seasoning, try adding a bit on the top of your bowl for some added flavor.

This is also a great dish to add some ground flax seed or unflavored protein powder to. The chowder flavor easily disguises any health food powders and blends well with them.

Store in an air-tight container for up to 7 days.

[strengthandsunshine]

This Gluten-Free Sopa de Fideo recipe is just like the traditional Mexican noodle soup you grew up with! Made with toasted gluten-free noodles and a flavorful tangy tomato broth, this quick and easy soup is naturally vegan and allergy-free! An authentic, simple, and comforting meal everyone in the family can enjoy!

Gluten-Free Sopa de Fideo (Vegan) https://wp.me/p4UrDz-8Vn