Best 6 Mr Food Corn And Potato Soup Recipes
Indulge in the comforting and hearty goodness of Mr. Food's Corn and Potato Soup, a classic dish that promises a delightful culinary experience. This soup is an embodiment of simplicity and flavor, featuring a harmonious blend of tender potatoes, succulent corn, and a savory broth enriched with the goodness of onion, celery, and garlic. With just a few pantry staples and some basic cooking techniques, you can conjure up this delectable soup in no time. Let your taste buds embark on a journey of pure bliss as you savor the creamy texture of the potatoes, the sweet bursts of corn, and the aromatic symphony of herbs and spices. Whether you're seeking a cozy meal to warm your soul on a chilly day or a satisfying lunch option, Mr. Food's Corn and Potato Soup is the answer. Dive into the world of flavors with our easy-to-follow recipe and discover the magic of this timeless classic. Additionally, explore variations such as the Slow Cooker Corn and Potato Soup, an effortless and convenient way to relish this comforting dish, and the Vegan Corn and Potato Chowder, a plant-based rendition that's equally delicious and nutritious.
Here are our top 6 tried and tested recipes!
CORN AND POTATO SOUP
I love potato soup, and I love corn. I married the two one night, and now we live happier ever after! This is a good quick and easy after work filler upper. Eat it as is with crackers and butter, or make a grilled cheese sandwich, and you're good to go for another night.
Provided by OneEyeJack
Categories Chowders
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Mix the two soups, and milk in a pan.
- I like to use a whisk and stir it while it comes to a boil.
- Let simmer for about five minutes after it comes to a boil, or until the grilled cheese sandwiches finish if that is the duo.
- I like to bowl it, lay on a twist of coarse cracked black pepper in the middle, then a tablespoon of sour cream over the pepper, five fingers of cheddar cheese on top of the sour cream, topped with one slice of crispy crumpled bacon on the very top of this creation, Um um, I'm off to the kitchen!
Nutrition Facts : Calories 59.9, Fat 1.9, SaturatedFat 1, Cholesterol 5.1, Sodium 491.7, Carbohydrate 9.3, Fiber 0.4, Sugar 1.7, Protein 1.4
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.
CORN, POTATO AND CHICKEN SOUP
This is such a nice soup, a little different to the normal soups I serve, but lovely and filling and so warming on a cold night! Just the thing served with warm crusty rolls or bread! This is a recipe I found in the Herald Sun, so I have copied as written and made only a few changes...... but I did used canned corn, dried chilli and frozen peas, and used parsley instead of coriander.
Provided by Tisme
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place onion and oil in a large saucepan and cook gently until the onion softens.
- Add cumin & chillie and cook for 2 minutes, then add the stock and potatoes and simmer for 10 minutes.
- Add the corn, peas and snow peas and chicken then simmer for 4 minutes, when simmered add lime juice, salt and pepper.
- Served the soup ganished with the coriander and spring onions.
Nutrition Facts : Calories 322.1, Fat 10.6, SaturatedFat 2.2, Cholesterol 22.7, Sodium 375.6, Carbohydrate 42.3, Fiber 5.9, Sugar 9.7, Protein 16.8
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
MR. FOOD CORN AND POTATO SOUP
I make this at least once a year when the weather starts getting cool. It fills you up and keeps you warm on those cool fall days.
Provided by kansashortcake
Categories Chowders
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a soup pot, sauté 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.
CLASSIC CORN CHOWDER
Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.
Nutrition Facts :
Tips:
- To save time, use frozen corn and peas instead of fresh.
- If you don't have a blender, you can mash the potatoes and corn with a potato masher.
- Add a dollop of sour cream or Greek yogurt to each bowl of soup for a creamy finish.
- Top the soup with chopped fresh herbs, such as chives or parsley, for a pop of flavor.
- Serve the soup with a side of crusty bread or crackers for dipping.
Conclusion:
Mr. Food's Corn and Potato Soup is a quick, easy, and delicious soup that is perfect for a weeknight meal. It is also a great way to use up leftover potatoes and corn. The soup is creamy, flavorful, and filling, and it can be easily customized to your liking. Whether you are looking for a hearty soup to warm you up on a cold day or a light and flavorful soup to enjoy for lunch, Mr. Food's Corn and Potato Soup is a great choice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
