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Cream of corn soup

Cream of corn soup

Corn is not missing from me in the freezer, I use it for garnish, vegetable meatballs, soups and that's how I ended up making this soup that my little ones really liked. What's more, it's fast!

  • 2 cups frozen corn
  • 2 cups soup or water with concentrated cube
  • 2 cups milk
  • salt to taste
  • 1 tablespoon butter

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Corn cream soup:

Cook the corn in butter, add the soup and after the corn is cooked add the milk.

Remove from the heat and mix with a blender stick.

Optionally, you can fry half an onion before adding the corn. You can also add a beaten egg at the end.


Tips sites


Start by cleaning the corn from the cobs. If you have never done this before, first remove the leaves that surround it, then cut with a knife, as if removing the apple from the back.

In a frying pan with high walls put the oil and onion with the garlic. Leave for 3, 4 minutes.

Meanwhile, peel the potatoes and cut them into cubes. Add them to the pan with salt and pepper. Cover with a tree and let them soften. About 5 minutes. Add the corn.

Now is the time for everything to boil. So add milk and vegetable soup (or water, if you don't have one). Keep on the fire until the potatoes are done.

Put the soup in the blender and make the cream.

Serve hot, garnished with finely chopped green onions. You can also put whole grains of corn and paprika for more color.


Sorin Cristian Nidelea recipe: Mussel cream soup

Heat a little olive oil in a large soup pot and lightly fry the ribs until golden. Add the soup, celery, garlic, potatoes and bay leaves and cook over very low heat for 15 minutes, having be careful not to color the onion. Meanwhile, carefully remove the corn kernels from the cobs with a knife. Throw the beans in the pot, add the thyme and chicken soup and cook for about 20 minutes.

Meanwhile, put a pan with a lid on the high heat. When it has warmed up, add the shells and a little water, then cover the pan. Let the shells steam for a few minutes, until they open. Put a sieve over the pot with soup and pour the shells into the sieve, taking care that the liquid reaches the pot, throw the closed shells. hot, parsley and a little lemon juice.

Put in the blender half the contents of the soup pot, without the bay leaves and turn it into puree. Pour the mixture back into the soup pot, add the sour cream, and heat it and season to taste.
I serve soup with an Australian white wine, Chardonnay.

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  • 2 shallots, or 1 smaller onion
  • 400-500 gr. canned corn kernels
  • 2-3 tablespoons olive oil
  • 2 teaspoons curry
  • 500 ml chicken / vegetable soup
  • 150 ml liquid cream
  • salt
  • 1/2 lemon
  • 12 pcs. SHRIMP
  • 2 pcs. green onions

  • The shallots are folded and cut into cubes. The corn grains are rinsed and squeezed with water. Heat the oil in a saucepan, then add the onion and corn and cook lightly. Then add the curry, chicken / vegetable soup and liquid cream. Bring to the boil and then simmer at low temperature for about 20 minutes. Remove a few grains of corn, about 5-6 tablespoons, and set aside.

The soup is pureed with a vertical mixer and then strained. Season with salt and season with a little lemon juice.

Place on plates and serve with boiled or fried shrimp and retained corn kernels. Garnish with green onions cut diagonally.


Corn Chowder cream soup

Corn cream soup is very popular in the United States, the recipe is known as & # 8222Corn Chowder & # 8221. Americans do it all year round with canned corn, but the summer version, with fresh corn, is by far the best. I like corn. In salads, in chili con carne, in pies, on pizza, in quiche, in pasta sauces, in lasagna, plain or grilled boiled, in desserts, in bread (cornbread & # 8211 alivenci, malai).

Or in soups, like this one. Chowder is the generic term for creamy vegetable or seafood soups. I also love the second option and I made one Delicious Clam Chowder & # 8211 Shell Soup.

I found fresh corn in the market and my first thought was for this soup. Besides the fact that it is made in 30 minutes, it doesn't even have any expensive ingredients in it. Just for serving I sacrificed a few slices of Stuffed loin (a kind of spicy Spanish pastrami made of beef tenderloin) and a corner of Cheddar. Exactly enough to enrich its aroma!

Cream corn soup is easy to make, on green onions hardened in butter and chicken or beef soup (NOT from synthetic cubes). I used frozen stock beef cubes & # 8211 see here the recipe for concentrated beef soup (beef stock, bouillon, fond). He needs a & # 8222kick foco & # 8221 so I also put some dehydrated hot chili peppers & # 8211 goes with fresh hot peppers.

Or corn baked on the stove, on the stove or in a pan & # 8211 the recipe here.

I kept thinking if I could make some croutons for this soup quickly and an even better idea came to me: quesadillas!


Try the creamy corn soup with shrimp!

I started by making a base soup from shrimp shells. I simply boiled them for about 5 minutes until the water turned pink. The soup obtained can be used in any fish-based preparation and is wonderful in this creamy corn soup. I freeze it and usually use it for seafood rice or paella. This soup is very easy to make and the taste is extraordinary. Butter and corn in combination with shrimp and sour cream make this soup irresistible. If I were to tell you what it tastes like, all that comes to mind is liquid popcorn with butter.

As ingredients, you can add just about anything you like to this creamy soup with corn and shrimp. You will like any kind of vegetables. Be sure to keep only corn. You can add bacon, baked peppers or anything else you like. Peas work very well, for example. If you want an even more filling soup, you can add some cheese, such as cheddar for example. I like to serve this soup with lemon and toast. My mother-in-law was also impressed by this soup and even asked for another portion. So, it's good to reconcile even my mother-in-law, although that's not the case with me!


Corn Chowder cream soup

Corn cream soup is very popular in the United States, the recipe is known as & # 8222Corn Chowder & # 8221. Americans do it all year round with canned corn, but the summer version, with fresh corn, is by far the best. I like corn. In salads, in meat chili, in pies, on pizza, in quiche, in pasta sauces, in lasagna, plain or grilled boiled, in desserts, in bread (cornbread & # 8211 alivenci, malai).

Or in soups, like this one. Chowder is the generic term for creamy vegetable or seafood soups. I also love the second option and I made one Delicious Clam Chowder & # 8211 Shell Soup.

I found fresh corn in the market and my first thought was about this soup. Besides the fact that it is made in 30 minutes, it doesn't even have any expensive ingredients in it. Just for serving I sacrificed a few slices of Stuffed loin (a kind of spicy Spanish pastrami made of beef tenderloin) and a corner of Cheddar. Exactly enough to enrich its aroma!

Cream corn soup is easy to make, on green onions hardened in butter and chicken or beef soup (NOT from synthetic cubes). I used frozen stock beef cubes & # 8211 see here the recipe for concentrated beef soup (beef stock, bouillon, fond). He needs a & # 8222kick foco & # 8221 so I also put some dehydrated hot chili peppers & # 8211 goes with fresh hot peppers.

Or corn baked on the stove, on the stove or in a pan & # 8211 the recipe here.

I kept thinking if I could make some croutons for this soup quickly and an even better idea came to me: quesadillas!


Corn Chowder cream soup

Cream corn soup is very popular in the United States, the recipe is known as & # 8222Corn Chowder & # 8221. Americans do it all year round with canned corn, but the summer version, with fresh corn, is by far the best. I like corn. In salads, in meat chili, in pies, on pizza, in quiche, in pasta sauces, in lasagna, plain or grilled boiled, in desserts, in bread (cornbread & # 8211 alivenci, malai).

Or in soups, like this one. Chowder is the generic term for creamy vegetable or seafood soups. I also love the second option and I made one Delicious Clam Chowder & # 8211 Shell Soup.

I found fresh corn in the market and my first thought was for this soup. Besides the fact that it is made in 30 minutes, it doesn't even have any expensive ingredients in it. Just for serving I sacrificed a few slices of Stuffed loin (a kind of spicy Spanish pastrami made of beef tenderloin) and a corner of Cheddar. Exactly enough to enrich its aroma!

Cream corn soup is easy to make, on green onions hardened in butter and chicken or beef soup (NOT from synthetic cubes). I used frozen stock beef cubes & # 8211 see here the recipe for concentrated beef soup (beef stock, bouillon, fond). He needs a & # 8222kick foco & # 8221 so I also put some dehydrated hot chili peppers & # 8211 goes with fresh hot peppers.

Or corn baked on the stove, on the stove or in a pan & # 8211 the recipe here.

I kept thinking if I could make some croutons for this soup quickly and an even better idea came to me: quesadillas!


Ingredients for the recipe Two-color corn cream & icircn soup with smoked popcorn and coriander foam:

  • 4 pcs. sweet corn boiled & icircntreg and vacuumed
  • 500 gr sweet corn grains
  • 100 gr butter
  • 4 cloves of garlic
  • 2 pcs. shallots onion
  • 1 l hot water
  • 1 l milk
  • 50 ml of olive oil
  • paprika
  • paprika
  • 50 ml of sunflower oil
  • 100 gr corn kernels for popcorn
  • 50 gr coconut oil
  • salt and pepper
  • 2-3 casseroles of coriander
  • 1 l cold water with ice
  • 10 gr soy lecithin
  • 2 pieces of charcoal for smoking popcorn
  • edible flowers
  • sorrel and pea microplants

From the origin & # 8211 corn soup

Good thing I grew up in the country! I played in the warehouses, in the garden, in the barn, like any child without a tablet and the internet. My parents grow corn every year, and I vividly remember the reprimands I received for trying to get rid of the work I needed after my father brought it to the yard. I seem to hear it now: & # 8222But good food! & # 8221. To be honest, my corn is very peaceful, I often made popcorn in a cauldron, boiled, baked corn and polenta was the order of the day.

This week I approached the taste of childhood slightly differently and made a creamy and flavorful corn soup, enriched with cheddar cheese and some bacon.

I melted a cube of fatty butter in a saucepan, over which I put a few strips of bacon.

After it wrinkled a little, I took it out of the butter and set it aside. I put a finely chopped onion in the pan, over which I sprinkled pepper, dried thyme and salt.

After it became glossy, over the onion I added a potato cut into small cubes, and let it cook for 2 minutes.

Unfortunately, the time for fresh corn is over, so I took a can of sweet corn from the supermarket and poured it into a glass. Then I put the juice in which the corn sat in the pan on the fire. I added a little more water and let it boil over medium heat until the potatoes have penetrated.

After they boiled, I added a few tablespoons of corn kernels and let them cook for another 3-5 minutes.

I turned off the heat, let it cool for a few minutes, then transferred the food to a large bowl. Using the vertical blender, I made a thick cream that I put back on low heat and added 3 tablespoons of grated cheddar.

I mixed well and kept the pan on the fire until the cheese was completely melted.

At the end I added the bacon strips to the bowl. It is a very consistent and delicious soup, which is consumed immediately. It crusts pretty quickly.

Text & Photo: Christmas aura

* Some of the dishes used by Aura Christmas are part of the Casual Cook range,
available in Auchan and on eMAG.


Cream corn soup

In the US, I ate corn chowder, but it didn't turn my back on me. For a few days now, I've been thinking about doing it the way I think I would like it. From a few simple ingredients I came up with a delicious soup.

Ingredient:

  • 250-300g sweet corn (I used frozen organic corn)
  • 1 large slice of celery
  • 2 medium white potatoes
  • 1 onion
  • 150-200ml chicken base soup
  • a few strands of onion (optional)
  • salt (optional)

Method of preparation:

  1. I let the corn thaw.
  2. I peeled the celery, onion and potatoes. I boiled the vegetables with the corn.
  3. When the vegetables were cooked, I mixed them in a blender with the chicken base soup (it was just the water in which the chicken was boiled) and with a little water in which they boiled. Add water depending on the consistency you want.
  4. I obtained the soup obtained through a sieve so as to remove the husks of the corn kernels and to obtain a fine cream.
  5. At the end I added a pinch of salt and a few sprigs of chopped onion.

The soup was very fine and unexpectedly tasty.

Other cream soups you might like:

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I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

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