Best 3 Corn Potato Cheese Soup Recipes

Are you looking for a hearty and comforting soup that is easy to make and packed with flavor? Corn potato cheese soup is a classic dish that combines the sweetness of corn, the earthiness of potatoes, and the richness of cheese to create a creamy and satisfying soup. With its simple ingredients and straightforward preparation, this soup is perfect for a quick and easy weeknight meal or as a cozy and comforting dish on a cold day.

Let's cook with our recipes!

CORN, POTATO AND CHEESE SOUP

Corn, Potato and Cheese Soup image

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

Ingredients

2 tablespoons butter
2 shallots, finely chopped
8 ounces potatoes, peeled and diced
4 tablespoons all-purpose flour
2 tablespoons dry white wine
1 1/4 cups milk
14 ounces corn kernels, drained
3 ounces gruyere cheese, grated (or cheese of your liking)
8 -10 fresh sage leaves, chopped (try to really use fresh...it makes a difference)
2 cups heavy cream
crouton (optional)

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

Cream Cheese Corn and Potato Soup image

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

Ingredients

1 (15 ounce) can creamed corn
1 (10 3/4 ounce) can cream of potato soup
4 -5 ounces whole kernel corn (frozen or canned,if canned,drain)
8 ounces neufchatel cheese, cut in small cubes
8 ounces half-and-half or 8 ounces whole milk (either one for richness)
8 ounces filtered water
1/4-1/2 teaspoon white pepper
1/4 teaspoon red pepper flakes
1 tablespoon potato starch or 1 tablespoon arrowroot
1/4 teaspoon salt (I did not use) (optional)
1/4 Splenda sugar substitute, add to finished product as desired

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.

CORN POTATO CHEESE SOUP

Corn Potato Cheese Soup image

Make and share this Corn Potato Cheese Soup recipe from Food.com.

Provided by huskiebear

Categories Chowders

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 (14 ounce) can creamed corn
1 (14 ounce) can mexicorn
2 (14 ounce) cans chicken stock or 2 (14 ounce) cans vegetable stock
1 -2 tablespoon instant potato flakes, to thicken
1 cup cheddar cheese
2 -3 tablespoons cooked bacon, pieces

Steps:

Bring canned things to a full boil, salt and pepper to taste.
Add potatoes to thicken.
Add cheese and bacon.

Nutrition Facts : Calories 354.3, Fat 13.8, SaturatedFat 7.1, Cholesterol 38.4, Sodium 1170.2, Carbohydrate 45.7, Fiber 1.4, Sugar 6.8, Protein 17.2

Tips:

To save time, use frozen corn and peas instead of fresh.
Add a pinch of cayenne pepper to the soup for a little spice.
For a creamier soup, blend half of the soup in a blender before returning it to the pot.
Garnish the soup with chopped fresh parsley, chives, or bacon bits before serving.
Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

This corn, potato, and cheese soup is a hearty and delicious meal that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, flavorful broth, and tender vegetables, this soup is sure to be a hit with the whole family. So next time you are looking for a quick and easy soup recipe, give this one a try.