Welcome to the ultimate guide to creating a tantalizing corn, potato, and cheese soup! This hearty and delectable dish is a symphony of flavors that will warm your soul on a chilly day. Dive into the delectable world of creamy corn, tender potatoes, and a symphony of melted cheese. With just a few simple ingredients and easy-to-follow steps, you'll have a savory soup that will become a family favorite. Get ready to embark on a culinary journey that will leave you craving more!
Check out the recipes below so you can choose the best recipe for yourself!
CORN, POTATO AND CHEESE SOUP
I found this fantastic recipe in a cookbook simply called "The Vegetarian Cookbook". It is creamy and delicious. We usually like food that is super flavored and spicy, but this is delicious, simple comfort food. No crazy spices or herbs, but yummy! I'm pretty sure that between just my BF and I, we ate almost the entire pot in one sitting. It really is that good. Hope you agree! (As a helpful note, I once heard on the Food Network, that you should never cook with a wine that you are not wiling to drink.)
Provided by JennyLynn99
Categories < 60 Mins
Time 40m
Yield 4 healthy bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in heavy-bottom pan over low heat.
- Add shallots and cook, stirring frequently, for 5 minutes or until softened.
- Add potatoes and cook, stirring for 2 minutes.
- Sprinkle in four and cook, stirring constantly, for 1 minute.
- Remove from heat and stir in the wine.
- Return to heat and stir in the milk.
- Bring to a boil, stirring constantly, then reduce heat to a simmer.
- Stir in corn, cheese, chopped sage, and cream and heat through gently until cheese has just melted.
- Ladle into bowls. Add croutons if desired and garnish with sage.
CREAM CHEESE CORN AND POTATO SOUP
Always trying to put together recipes that my meat-loving and my vegetarian students will both like. I was quickly making some cornbread that needed creamed corn. By the time it was in the oven and I was cleaning up did I realize that I had an open unused can of creamed corn. Don't usually like using processed item, but sometimes it just works! Came up with this mixture as a trial.
Provided by Happy Harry 2
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wisk half and half, water and starch until blended in 5-qt.
- pot with lid.
- Place on medium heat.
- Add Neufchatel cheese.
- Heat and stir until cheese starts to break down.
- Add rest of ingredients EXCEPT Splenda.
- Bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld.
- Stir frequently.
- Add Splenda when finished if you wish soup to be sweeter.
- Adjust liquid needs if it thickens too much upon standing.
- This is good with some shredded sharp cheese and slivered green onions on top-- don't overdo as this will change the taste of the soup.
Tips:
- For a creamier soup, use heavy cream or half-and-half instead of milk.
- Add a pinch of cayenne pepper or paprika for a little spice.
- Garnish the soup with chopped fresh parsley, chives, or green onions.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
Corn, potato, and cheese soup is a hearty, comforting soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste. Whether you like it creamy or spicy, thick or thin, this soup is sure to please everyone at the table. So next time you are looking for a delicious and satisfying soup, give corn, potato, and cheese soup a try.
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