Best 8 Creamy Potato And Corn Soup Recipes
Indulge in the comforting embrace of creamy potato and corn soup, a delightful culinary creation that harmonizes the earthy essence of potatoes with the sweet kernels of corn, enveloped in a velvety broth. This heartwarming soup is not only a feast for the taste buds but also a symphony of textures, featuring tender potatoes that melt in your mouth and pops of sweet corn that add a lively contrast. Accompanying this delectable soup are two irresistible variations: a luscious vegan version crafted with creamy coconut milk and a tantalizing slow-cooker rendition that effortlessly blends the flavors while you attend to your daily routine. Prepare to be captivated by the symphony of flavors and textures that await you in this culinary journey.
Here are our top 8 tried and tested recipes!
CREAMY POTATO AND CORN SOUP
This soup is easy to prep and delicious to eat. It only takes 5 minutes to prep and then you can throw it in the slow cooker to let it cook and simmer.Recipe courtesy of McCormick.
Time 4h4m59S
Yield 7
Number Of Ingredients 6
Steps:
- Mix potatoes, stock, cream cheese and Seasoning in 6-quart slow cooker.
- Cover the slow cooker.
- Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking.
- Stir in shredded cheese until smooth.
- Ladle into soup bowls.
- Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 288 calories, Sugar 7 g, Fat 16 g, Carbohydrate 29 g, Cholesterol 47 mg, Fiber 3 g, Protein 10 g, SaturatedFat 8 g, Sodium 331 mg
CREAMY CORN AND POTATO SOUP
Provided by Harley Riders
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- In a soup pot, saute the onion and carrots in the butter over medium heat for 5 to 6 minutes, or until tender. Add the chicken broth and potatoes. Bring to a boil and cook for 12 to 15 minutes, or until the potatoes are fork-tender. Add the remaining ingredients and cook for 8 to 10 minutes, or until heated through. Serve immediately.
Nutrition Facts :
CREAMY POTATO AND CORN SOUP
Easy, with a bit of spice. You can also use chicken base, should you prefer it.
Provided by Cathi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
- Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 156.4 calories, Carbohydrate 29 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 847.9 mg, Sugar 2.8 g
QUICK POTATO CORN CHOWDER
This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.
Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.
POTATOES AND CORN SOUP
I made up this recipe when I had none of the ingredients I needed! Your family will love this one, and you'll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or some grated cheese and pepper.
Provided by Soraya Sanchez
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
- Mix the chives into the pot, and continue cooking 5 minutes before serving.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 50.5 g, Cholesterol 0.2 mg, Fat 1.3 g, Fiber 6.2 g, Protein 6.6 g, SaturatedFat 0.3 g, Sodium 640.3 mg, Sugar 5.6 g
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
CREAMY POTATO AND CORN SOUP
Prepped in five minutes, this creamy, cheesy, potato and corn soup is the ultimate slow cooker recipe. Season it with our convenient blend of McCormick® Himalayan Pink Salt, Black Pepper and Garlic All Purpose Seasoning to make mealtime even easier.
Provided by McCormick
Categories Soups, Stews, and Chili,
Yield 7
Number Of Ingredients 6
Steps:
- Mix potatoes, stock, cream cheese and Seasoning in 6-quart slow cooker. Cover.
- Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking.
- Stir in shredded cheese until smooth. Ladle into soup bowls. Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired.
Nutrition Facts : Calories 299 Calories
CREAMY POTATO AND CORN SOUP
In all honesty, I am not very fond of soups in general, however somewhere along the lines I developed a taste for good potato soups. Especially on cold winter nights while sitting in front of the fire place (normally with a good glass of red wine next to me). So this is my version of Potato soup. It is very easy to make, and has room for people to add their own individual twists to it to make it even better.
Provided by corneycoetzee
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Start your process by combining the potatoes and the water into a medium sized pot over medium to high heat and let the potatoes boil until soft. Ad 1 cup of the sweet corn kernels and let them cook through.
- Take your pot from the heat and pour the mixture into a blender, and blend until smooth.
- Return the potato and corn mixture to the put and let it simmer over medium heat. Add the cup of milk and stir it in until well mixed.
- On the side, fry the bacon and onion, and once cooked through, add it to the pot, together with the second cup of corn.
- Add salt and pepper to taste.
- Take pot from heat and soup is ready to serve.
- For an added treat place some cheddar cheese according to taste into your cup / bowl of soup.
Nutrition Facts : Calories 562.4, Fat 29.2, SaturatedFat 13, Cholesterol 62.7, Sodium 812.4, Carbohydrate 60.5, Fiber 7.1, Sugar 2.2, Protein 20.8
Tips:
- Use fresh ingredients: Fresh vegetables and herbs will give your soup the best flavor. If you can, try to use organic ingredients whenever possible.
- Don't be afraid to experiment: There are many different ways to make this soup, so feel free to add or omit ingredients to suit your taste. For example, you could add some chopped bacon or sausage to the soup for a smoky flavor.
- Make a big batch: This soup is great for meal prep, so feel free to make a big batch and store it in the refrigerator or freezer for later. It will last for up to 3 days in the refrigerator or up to 3 months in the freezer.
- Serve with your favorite toppings: This soup is delicious on its own, but it's also great with a variety of toppings. Try adding some shredded cheese, sour cream, chopped green onions, or crumbled bacon to your bowl.
Conclusion:
Creamy potato and corn soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover potatoes and corn. This soup is sure to be a hit with your family and friends.
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