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Creamy sweetcorn soup recipe

Creamy sweetcorn soup recipe



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  • Recipes
  • Dish type
  • Soup

Sweetcorn, creamed style corn and single cream grace this recipe, to create a thick and hearty soup. It's perfect for the cold winter months

49 people made this

IngredientsServes: 6

  • 90g butter
  • 4 tablespoons diced onion
  • 65g celery, diced
  • 6 tablespoons plain flour
  • 825ml vegetable stock
  • 850g tinned creamed style corn
  • 425g sweetcorn
  • 2 tablespoons grated carrot
  • 250ml single cream
  • 175ml skimmed milk
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1 pinch salt

MethodPrep:5min ›Cook:30min ›Extra time:35min › Ready in:1hr10min

  1. In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in stock and simmer 10 minutes.
  2. Stir in creamed style corn, sweetcorn, carrot, single cream, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

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Reviews & ratingsAverage global rating:(59)

Reviews in English (49)

by MSYESTERDAY

I made this soup for a dinner gathering of friends, and it was a HUGE hit. I had made this soup once before and it was a big hit then, too. It is very easy to make, and all my guests raved that it was the best corn chowder they have ever had. I felt like a pro! Would definitely recommend this recipe. A winner!-08 Jan 2002

by ehnonymus

i am surprised at the number of naysayers with this recipe, they must be crazy, because it is delicious. i, too, skip the nutmeg because it just seems weird and potentially icky, and i also add a whole lot more of the shredded carrot just because it makes it a little heartier. lucky me, i live just a block from boudin's (offering the most delicious bread san francisco is famous for) so i serve the tasty soup in sourdough bread bowls. everyone loves it. we fight over leftovers. sometimes it gets ugly.-03 Feb 2009

by vraehse

I was looking for a recipe to use fresh local corn so I used 5 ears of scraped corn. I also left out the nutmeg as many others suggested (nutmeg just seemed odd) and added a pinch of red pepper for an added kick. We like spicey foods. Also added 1 local grown medium sized yukon gold potato. Great taste.-02 Aug 2008


  • Soup
    • 4 cups sweet corn kernels (I used canned)
    • 1 tablespoon fat/oil (I used rendered bacon fat)
    • 2/3 cup sweet yellow onion, diced
    • 3 cloves garlic, minced
    • 1 teaspoon seasoned salt
    • 4 cups (32 ounces) chicken stock or broth (can sub vegetable stock)
    • optional: 1/2 cup heavy cream (not added to the pictured recipe)


    Cantonese Creamed Corn Soup

    Traditionally, this Cantonese recipe for a corn soup relies on a Chinese cooking technique called velveting, in which pieces of meat (chicken or seafood) are coated with egg whites and some form of starch—like corn starch, potato starch, or wheat flour—before being fried. By doing so, the chicken or seafood remains juicy and tender, as the outer coating traps the moisture inside of the cubed protein. The seafood used in the original recipe of this soup is chopped into small pieces and dredged in egg whites and cornstarch. But our recipe uses a shortcut, and it's a lot simpler.

    Instead of dredging the seafood in egg whites and starch, and cooking it afterward, the cornstarch and water mixture is used as a thickener. The egg whites are then streamed into the hot broth before serving, just like in an egg drop soup the pretty white strings of egg floating around give the soup its texture.

    This delicious corn and crabmeat soup, flavored with green onions and sesame oil, is a quick and filling dish that can be on your table in less than 35 minutes. Use crabmeat if it's easier to find, or replace it with cooked ham for a different flavor profile. We used homemade chicken stock, but store-bought chicken broth is fine, as long as it's low sodium and, ideally, organic.


    To begin, remove the husks and silks from the corn and set one ear of corn aside. Use a knife to cut the kernels off of the remaining 5 cobs, then break the scraped cobs in half. Set aside.

    Melt the butter in a large pot over medium-low heat and add the shallots.

    Cook, stirring often, until soft and translucent, 8-10 minutes.

    Add the chicken stock, corn kernels, broken cobs, whole ear of corn, salt, and pepper to the pot.

    Bring to a boil, then reduce the heat to medium-low and cook uncovered for 10 minutes.

    Remove the whole ear of corn and set aside to cool. Cook the soup for 10 minutes more, then remove the broken cobs from the pot and discard.

    Use a handheld immersion blender to purée the soup until very smooth. Be patient it takes a while.

    Place a fine mesh sieve over a large bowl and pass the soup through, using a back of a ladle to push the soup through in circular motions. Discard the fibers and bits of kernels in the sieve.

    Return the strained soup to a clean pot. It should have a creamy consistency. If it’s too thick, thin it with water or chicken stock if it’s too thin, cook over medium heat until thickened.

    Use a knife to cut the cooked kernels off of the cooled whole cob, then add the kernels to the soup along with the herbs. Taste and adjust seasoning with salt and pepper (if necessary, you can add a bit of sugar to bring out the corn’s natural sweetness).

    Ladle the soup into bowls and garnish with tiny sprigs of fresh basil and thyme, if desired.


    It’s cold and rainy and on days like these I have to make soup. This time I felt like cooking corn soup.
    I love the taste and creamy consistency of this soup, the hints of carrot, and the garlic, of course. I promise that your family will love it too.
    A wonderful soup for a cold winter’s day.

    Ingredients:

    1 large onion
    3 cloves of garlic
    2 large carrots
    2+ cups corn kernels
    5 cups water
    250 ml half and half cream
    1 Tbsp soy sauce
    40 grams cornstarch (2 heaped Tbsp)
    40 grams Kashkaval cheese
    2 Tbsp chicken bouillon
    Ground black pepper
    Salt (if needed, to taste)

    Preparation:

    1. Dice the onion and garlic. Place around 4 Tbsp of oil in a pot. Add the onion and sauté for a minute while stirring. Then add the garlic and continue to sauté for another minute.

    2. Grate the carrot on the large holes of a box grater and add to the onion for a quick sauté. Add the soy sauce and corn, mix the cornstarch with a cup of water until dissolved and then add to the pot, along with the rest of the water. Add seasoning.

    3. Bring to a boil, lower the heat and cook for around 25 minutes. Blend the soup to a chunky consistency, cook for another 10 minutes, add the cream and taste to adjust seasoning.

    4. Ladle into bowls and sprinkle the cheese over the top.

    Served with veggie fritters

    Good to know…
    If you want the corn to be more dominant, blend less of the soup and serve it at a chunkier consistency. For canned corn, add a 550 gram can of corn which is a net 335 grams of corn,
    and four cups of water instead of five + the water in the can.
    I don’t recommend skipping the blending step. Instead of the carrot you can use sweet potato, instead of the cornstarch you can use flour, and the Kashkaval can be replaced with any hard cheese of choice. The soup gets thicker the more it’s blended. You can make this without the cream.

    veggie fritters


    Creamy Sweet Corn Soup

    Welcome to Day 3 of cooking Soups and Stews for 7 Days! Whenever I visit a steakhouse in Taiwan, I always get so excited to drink their Creamy Sweet Corn Soup. It is rich, creamy, sweet, and savory, the perfect soup that you need to try this winter! It took me a few years to master the recipe, and I can’t wait to share it with you.

    Creamy Sweet Corn Soup is found in every steakhouse in Taiwan I never noticed how much I appreciated this soup until I moved to Vancouver and couldn’t find it ever again. To all the moms, I promise even your picky eater kids will fall in love with this recipe.

    The secret to extra creamy but flavourful soup is to blend the onion and corn first. This allows the soup to be smooth but not overpowered by the cream. This soup if vegetarian friendly for all my plant-based foodies!

    2 cups of Chicken Stock (salted) or Vegetable Stock

    Salt & Black Pepper to taste

    1. Turn the heat up to medium-high, and in a pot, add 2 tbsp of butter. Once butter is melted, add in onion and saute for 2-3 minutes or until translucent.
    2. Add in 1 can of creamed style corn and mix for 1-2 minutes.
    3. Pour in chicken stock and let it simmer for 1-2 minutes.
    4. Pour the mixture into a blender and blend until smooth.
    5. In a new pot, add in 3 tbsp of butter and 3 tbsps of flour. Mix until smooth
    6. Slowly pour in 2.5 cups of cream or milk and mix until there is no lump, and it is a thicker consistency.
    7. Strain the corn and onion mixture into the pot and mix until everything is smooth
    8. Salt and pepper to taste, ENJOY!!

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    Sweet corn soup recipe | corn soup with vegetables | creamy corn soup for kids

    sweet corn soup recipe or corn soup with vegetables or creamy corn soup made for kids with step by step pictures. Are you searching for the most healthy and creamy soup mainly prepared with fresh corn and veggies? Then you must try it. This homemade soup is easy to make with maize or corn and fresh vegetables like carrot, beans, and spring onion. It is healthy and delicious at the same time so your kid and family must love it. Especially it’s so pleasing when in wintertime a bowl of this piping hot soup is served at the dinner table.

    I basically prepare this sweet corn soup for my kid with lots of vegetables. Even I’ve not made it like Indo-Chinese restaurant-style soup where different types of chinese sauce or vinegar are used. Instead, it’s a simply delicious Indian soup where only a little spring onion and corn flour are used for cooking as common ingredients.

    No definition is required, basically a single sip of this piping-hot sweet corn soup easy enough to describe this recipe. Though it’s a wholesome meal so no accompaniment is needed with it, if requires then dumplings can be a better choice than rice or noddles.

    For making this veg corn soup I’ve used fresh corn kernels and some assorted veggies like carrot, beans, chopped ginger, garlic, and spring onion. I also used milk and cornflour in it. You may use any kind of vegetables too. Even you can add little spinach or any leafy green vegetables with it.

    Sweet corn is my kid’s favorite vegetable and on his demand, I have to make many recipes with corn like soups, starters, and many more. Especially in winter, I must prepare such veg and non-veg soups to keep him away from fever or throat pain due to cold and cough.

    If you wish to prepare this corn soup for small kids then don’t use corn paste and cornflour in it and cook it in very little oil and butter. Even then after boiling, you must strain it to remove the vegetables and corn kernels from it. Or even you may use baby corn too instead of sweet corn kernels. Mainly collect the broth and serve it as a clear soup with a little pepper. Though to make it a little thick and tastier you may use mashed potato with it. But I must suggest before giving it to your babies must consult with your doctor.

    Till now I was discussing the veg version of this soup but I also have a tip for fitness freak people. Like they may add small chicken pieces in it after little saute or a quick tossing in a very little oil.

    How to make corn soup in the pressure cooker?

    For making this sweet corn soup in the pressure cooker use the same process until the creamy puree is sauteed well. After that just add the water and cover the lid of the cooker and wait for one whistle on medium flame. When the pressure automatically comes out then add milk and cornflour as I described in this recipe. Then boil it for a few minutes to quickly make it at home.

    Must prepare this creamy sweet corn soup for your kids on any cold day and they surely love it. Let me know your valuable feedback by writing it down in the comment section.

    You may try one more soup recipe from my website

    Even you may try my chinese style veg fried rice recipe after this soup.


    Recipe Summary

    • 1 pound medium shrimp - peeled and deveined
    • 1 onion, chopped
    • ¼ cup margarine
    • 1 (10.75 ounce) can condensed cream of chicken soup
    • 1 (10.75 ounce) can low-fat cream of celery soup
    • 1 (16 ounce) package frozen corn kernels
    • 1 (14.5 ounce) can chicken broth
    • 1 cup skim milk
    • 1 pinch dried rosemary
    • 1 pinch dried thyme
    • 1 pinch ground nutmeg
    • salt and pepper to taste

    In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.


    Creamy Sweet Corn Soup

    Creamy Sweet Corn Soup is fresh and soul warming, totally Summer comfort in a bowl. Add your favorite micro greens to brighten the dish and smoked paprika for kick.

    For those of you looking for a great Summer time soup, look no further. This Creamy Sweet Corn Soup is one of those soul warming soups that can be made in the Summer or on a crisp Fall day. Have leftover grilled corn from the BBQ? This is the perfect way to re-purpose your leftovers.

    Throw on some pea tendrils or any micro greens for a bright and fresh topping. Add smoked paprika for a savory spike. If you’re bold, add some cayenne for kick.

    I’m a big fan of corn during the Summer season and it’s really the only time we buy it and use it in everything.

    Here are a few of my favorite corn recipes, give them a try!

    Grilled Street Corn

    Sweet Corn and Zucchini Fritter Cakes

    Grilled Corn Salad

    Sweet Corn, Peppered Bacon and Shrimp Chowder

    Wine Pairing Recommendation: Drink with your favorite crisp Chardonnay or Chablis.


    Creamy (No Cream!) Sweet Corn and Potato Chowder

    Gluten-free Creamy (No Cream!) Sweet Corn and Potato Chowder is thick and creamy, yet made with no cream at all.

    This post may contain affiliate links.

    The past month has been absolutely brutal weather-wise for what seems like the majority of the country, so when I polled my Facebook friends a few weeks ago to see if there was still time to post a chowder recipe even though Spring is technically right around the corner, every single person who answered said, BRING IT ON! More or less.

    (Chalkboard from IKEA!)

    So I did. I’ve been excited to share the recipe for Creamy (No-Creamy!) Sweet Corn and Potato Chowder with you for weeks!

    Then earlier this week we had the most glorious day of the year. 70 degrees, sunny skies, and a light breeze afforded Lincoln and me a trip to the park where I plopped him into a swing for the first time while he blew raspberries signifying his approval, I was able to get out for an epic run later that evening, then we capped the day off with dinner on the grill. Simply seasoned chicken with a side of grilled kale. I had a bunch leftover in the fridge and wanted to see what happened when I tossed it onto the hot grates. It turned out awesome!

    Toss curly kale (the lacinato ended up kind of limp) that’s been cut off the stem with extra virgin olive oil, garlic salt and pepper then grill until lightly charred – just a few minutes. The leaves get crispy and the smoky flavor from the flames is to die for. Can’t wait to have it again!

    Sorry – random kale tangent!

    Gluten Free French Onion Soup

    Anyway, like I said, I’d been planning on sharing this chowder recipe for a few weeks then it went and got all nice on me. Totally not complaining, but who wants chowder when it’s 70 degrees out?! Well, Mother Nature threw me a bone and we went straight back to 40s with flurries in the forecast. I think the East coast is clawing out of a foot of freshly fallen snow as we speak so I’m going for it!

    Creamy (No Cream!) Sweet Corn and Potato Chowder is a revelation. It’s unbelievably thick and creamy, as any good chowder should be, but guess what? It’s thickened with NO flour and contains ZERO cream. What makes it thick and creamy? CAULIFLOWER!

    Seriously though, the base of this chowder is made from cauliflower simmered in chicken broth then blended with milk, salt, and broth until it’s the texture of thick, whipped velvet. No flour or cream needed. The recipe comes from the incredibly talented Lindsay from Pinch of Yum, who recently came out with an entire cookbook based around this sauce (<– affiliate link.) Think alfredo sauce without the guilt.

    The sauce is combined with convenient frozen hash browns and super-sweet frozen corn then simmered until everything is tender. Oh, there’s bacon involved too. Can’t have chowder without bacon!

    Go ahead and have seconds or thirds of this guilt-free, satisfying chowder. And make it quick, before Mother Nature changes her mind again!

    Start by making the creamy cauliflower sauce. This stuff has seriously changed it all for me! Bring 5 cups chicken broth to a boil in a large soup pot then add 6 cups cauliflower florets. Place a lid on top then cook until fork tender. Make sure not to overcook the cauliflower or the sauce can end up grainy.

    Meanwhile, peel and mince (or press) 3 garlic cloves then saute in 1 Tablespoon butter until golden brown. You can make this recipe dairy-free by sauteing the garlic in extra virgin olive oil instead.

    Add the cooked cauliflower plus 4 cups of the cooking broth into a blender along with the garlic butter. Save the remaining cup of broth in a separate dish – we’ll use it in a bit.

    Next add 1/2 cup milk to the blender (use whatever you’ve got on hand, including an unflavored milk alternative if you want to make it dairy-free,) along with 1/2 teaspoon salt.

    Pop the top on the blender then let ‘er rip! That is to say, blend until the sauce is very, very smooth. If you have a small blender you’ll want to do this in two batches.

    Insanely creamy without the cream!

    Ok. Set the cauliflower sauce aside for a sec then saute 6 slices chopped bacon in the same pot you used to cook the cauliflower, over medium heat. Remove the bacon to a paper towel lined plate to drain then remove all but 2 teaspoons bacon fat from the pot.

    Next add 1 chopped carrot, 1 chopped celery stalk, and 1 chopped shallot, season with salt and pepper, and then saute until the veggies are tender, 5-6 minutes.

    In goes the creamy cauliflower sauce PLUS the reserved cup of chicken broth.

    And 4 cups frozen hash browns (don’t thaw.) Place a lid on top of the pot then turn the heat up to medium-high and simmer for 8-10 minutes, or until the potatoes are tender.

    Finally, add 2 cups frozen sweet corn and cook until heated through.

    Stir the cooked bacon back in, taste and adjust salt and pepper if necessary, then ladle, serve, and marvel over the fact that you achieved chowder nirvana with CAULIFLOWER!


    Watch the video: Δεν έχω δοκιμάσει πιο νόστιμη συνταγή Cream of Mushroom Soup υγιεινή (August 2022).