Corn Soup Recipes

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CORN SOUP

The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups. It is also a good poaching stock for fish. You can play around with different flavors: Add savory vegetables such as celery and onions, and herbs such as parsley and cilantro. Recipe copyright 2012 by Eugenia Bone.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h40m

Number Of Ingredients 10



Corn Soup image

Steps:

  • Place cobs in a large soup pot with just enough water to cover (about 2 quarts). Add bay leaf, halved onion, and thyme, and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Strain through a fine sieve into a bowl (you should have 1 quart). Stock can be refrigerated 3 days or frozen up to 3 months.
  • Heat oil in a deep pot over medium heat. Add chopped onion and garlic, and saute until onion is translucent, about 5 minutes. Add corn kernels, and saute 2 minutes.
  • Add stock, and simmer until liquid is reduced by half. Add half-and-half, and return to a simmer. Puree half the liquid in a blender until partially or completely smooth. (To prevent spattering, remove cap from hole in lid, and cover lid with a dish towel). Return to pot, heat, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Divide among 4 bowls, and garnish with scallion and more pepper.

6 corncobs
1 dried bay leaf
1 medium onion, peeled and cut in half, plus 1 1/2 cups chopped onion (from 1 large onion)
5 fresh thyme sprigs
2 tablespoons light vegetable oil, such as grapeseed
1 tablespoon chopped garlic (from 2 garlic cloves)
1 to 2 cups corn kernels (from 3 ears)
1 1/2 cups half-and-half
Coarse salt and freshly ground pepper
Sliced scallion, for garnish

CHILLED CORN SOUP

Provided by Alex Guarnaschelli

Time 5h10m

Yield 4 to 6 servings

Number Of Ingredients 8



Chilled Corn Soup image

Steps:

  • Cut the corn: Hold an ear of corn upright with one end on the cutting board and the other in your non-cutting hand. Use a sharp knife to shave off the kernels in rows from the cob. Rotate the corn and cut close enough to the core so that the kernels remain relatively whole, but not so closely that you end up taking fibrous pieces of the cob with you. Repeat with all of the corn. Gather the kernels in a bowl and reserve the cobs.
  • Start the soup: Combine half the olive oil and all the scallions with a generous pinch salt and 1/4 cup water in a large saute pan and cook over medium-low heat until they are translucent and tender, 3 to 5 minutes. Remove from the pan and set aside.
  • Cook the corn: Heat the remaining 2 tablespoons olive oil in the same saute pan and add all the corn kernels. Season with salt, then stir in the brown sugar and a generous pinch black pepper. Cook over medium heat until the corn becomes tender, 8 to 10 minutes.
  • Finish: Bring the half-and-half and 1 cup water to a gentle simmer in a medium pot over medium heat and add the cobs. Simmer the cobs gently on low heat until they impart their corn flavor to the half-and-half, 12 to 15 minutes. Discard the cobs. Add the Worcestershire and hot sauce and stir to combine. Add the cooked corn and scallions to the pot and simmer on low heat for 3 to 5 minutes. Taste for seasoning.
  • Puree half of the liquid and corn in the blender until smooth and pour back into the rest of the soup. Refrigerate until fully cold, at least 4 hours and up to 24 hours.
  • Serve: Whisk to blend so some of the remaining corn lands in each bowl as you serve the soup. Taste for seasoning. Ladle into the bowls.

8 ears (about 2 pounds) fresh corn, shucked and wiped clean
4 tablespoons extra-virgin olive oil
6 scallions, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons dark brown sugar
3 to 3 1/2 cups half-and-half
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco

EASY CHINESE CORN SOUP

This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!

Provided by SUCCESSION

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 15m

Yield 4

Number Of Ingredients 5



Easy Chinese Corn Soup image

Steps:

  • In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 24.1 g, Cholesterol 48.2 mg, Fat 1.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 409 mg, Sugar 4.3 g

1 (15 ounce) can cream style corn
1 (14.5 ounce) can low-sodium chicken broth
1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

CAJUN CORN SOUP

I found this recipe years ago and substituted Cajun stewed tomatoes for a bolder taste. Now I prepare this dish for out-of-state guests who want to taste some Cajun food. Everyone who tries it gives it high marks. Plus, it's easy to prepare. -Sue Fontenot, Kinder, Louisiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h40m

Yield 14 servings.

Number Of Ingredients 15



Cajun Corn Soup image

Steps:

  • In a Dutch oven, saute the onion, green pepper and green onions in oil for 5-6 minutes or until tender. Stir in flour and cook until bubbly. Gradually add water; bring to a boil. Add the corn, sausage, ham, tomatoes, tomato paste, cayenne, salt and pepper sauce., Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

Nutrition Facts : Calories 396 calories, Fat 24g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 1011mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein.

1 cup chopped onion
1 cup chopped green pepper
6 green onions, sliced
1/2 cup canola oil
1/2 cup all-purpose flour
3 cups water
2 packages (16 ounces each) frozen corn
1-1/2 pounds smoked sausage, cut into 1/4-inch pieces
3 cups cubed fully cooked ham
1 can (14-1/2 ounces) stewed tomatoes
2 cups chopped peeled tomatoes
1 can (6 ounces) tomato paste
1/8 teaspoon cayenne pepper or to taste
Salt to taste
Hot pepper sauce to taste

SWEET SUMMER CORN SOUP

Provided by Myra Goodman

Categories     Soup/Stew     Potato     Corn     Summer     Vegan

Yield Makes 8 servings

Number Of Ingredients 15



Sweet Summer Corn Soup image

Steps:

  • Heat the stock in a large pot until it comes to a boil, then reduce it to a simmer. While it's heating, cut off the corn kernels from the cobs (cutting in a large salad bowl helps keep the kernels from flying all over). You should have about 4 1/2 cups/680 g of kernels. Place the 6 cobs in the stockpot, and simmer them covered, while you prepare the rest of the soup ingredients (for at least 20 minutes).
  • Heat the oil in a large skillet over medium heat. Sauté the onions for 3 minutes. Add the celery and thyme and sauté for another 4 minutes. Turn off the heat.
  • Remove the cobs from the stockpot with tongs, and place them on a plate to cool. Add the sautéed vegetables, potatoes, 1 tsp salt, paprika, 1/4 tsp pepper, cayenne, and coriander to the pot and simmer, covered, for 25 minutes, stirring occasionally.
  • Meanwhile, when the cooked cobs are cool enough to handle, take a sturdy knife and scrape down the sides of the cobs to collect the remainder of the kernels. This should yield about 1 cup/150 g of kernel bits.
  • After the soup has cooked for 25 minutes, stir in the soymilk, corn kernels, and corn kernel bits. Simmer for 3 minutes. Remove 1 qt/960 ml of the soup and puree it in a blender or food processor until it's very smooth. Return the puree to the soup pot, and heat until it returns to a simmer, stirring frequently.
  • While the soup simmers, hold the whole bell pepper with metal tongs over an open flame on the stovetop. Turn it frequently until the skin is charred all the way around, about 5 minutes. Remove it from the heat and let cool. Using a clean dishcloth, rub off the charred skin. Remove the stem and seeds and cut the flesh into a fine dice. Set aside.
  • Turn off the heat for the soup and stir in the parsley. Season with salt and pepper. Ladle the soup into bowls and garnish each one with some of the red bell pepper. Serve immediately.

2 qt/2 L Easy Vegetable Stock or low-sodium vegetable broth
6 ears fresh sweet corn
3 tbsp olive oil
2 large yellow onions, medium dice
4 large stalks celery, thinly sliced
2 tbsp fresh thyme, chopped, or 2 tsp dried thyme
1 1/2 lb/680 g yellow potatoes (such as Yukon Gold), medium dice
Salt
1/2 tsp paprika
Freshly ground black pepper
Big pinch of cayenne pepper
Big pinch of ground coriander
1 1/2 cups/360 ml plain, unsweetened soymilk
1/2 cup/15 g cup packed chopped fresh flat-leaf parsley
1 red bell pepper for garnishing

CHEF JOHN'S JUST CORN SOUP

This is one of my all-time favorite ways to enjoy fresh, summer corn, and a great lesson in just how little help these sweet ears need. If you're using perfect, peak season ears, a little butter, salt and pepper is really all you need.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 5



Chef John's Just Corn Soup image

Steps:

  • After cutting corn from kernels, scrape the cob using the dull side of the knife to collect the sweet milky liquid at the base of the kernels. Toss corn kernels to separate them and make sure no corn silk remains.
  • Place half of the the kernels in a saucepan and half in the bowl of a blender. Add cold water to the blender. Blend on highest setting until completely smooth, 1 or 2 minutes. Pour mixture into saucepan containing the rest of the corn. Place pot on medium-high heat and bring to a simmer. Season with salt and cayenne pepper. When mixture begins to simmer, stir and reduce heat to medium-low.
  • Continue to simmer about 30 minutes, stirring occasionally. Reduce heat to lowest setting and add butter. Using an immersion blender, mix soup in several pulses until butter emulsifies into the soup and mixture comes together and looks creamy, about 30 seconds.

Nutrition Facts : Calories 150.4 calories, Carbohydrate 22 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 604.8 mg, Sugar 3.7 g

3 cups packed fresh sweet white corn kernels
3 cups cold water
2 tablespoons unsalted butter
1 teaspoon salt, or more to taste
1 pinch cayenne pepper, or more to taste

CREAMLESS CREAMY CORN SOUP

The trick to this silky-smooth, cream-free soup is toasting the flour for the roux and scraping corn milk (aka liquid gold) from the cob. A dash of cayenne lends heat to this cold soup.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Vegetables

Time 55m

Yield About 2 quarts

Number Of Ingredients 8



Creamless Creamy Corn Soup image

Steps:

  • In a large saucepan, melt butter over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until softened, 5 to 7 minutes. Add flour, cayenne, and turmeric; cook 1 minute more. Add corn kernels and milk, broth, and 2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until corn is tender, 8 to 10 minutes. Remove from heat; let cool slightly. Transfer mixture to a blender, working in batches if necessary, and purée until very smooth, 2 to 3 minutes. (Strain through a fine-mesh sieve, if desired, for the silkiest texture.) Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve.

4 tablespoons unsalted butter
1 medium sweet onion, such as Vidalia, halved and sliced (1 1/2 cups)
Kosher salt
2 tablespoons unbleached all-purpose flour
1/4 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
3 cups fresh corn kernels, plus milk scraped from cobs (from 3 to 4 ears)
2 cups low-sodium chicken or vegetable broth

CREAMY CORN SOUP

Capture the sweetness of fresh corn in this four-ingredient soup. Freeze portions for up to six months, and then heat them straight from the freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 6



Creamy Corn Soup image

Steps:

  • Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.
  • In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes.
  • Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.

Nutrition Facts : Calories 216 g, Fat 8 g, Protein 6 g

16 ears yellow corn
4 tablespoons butter, (cut into small pieces)
1 tablespoon coarse salt
Tortilla chips, (optional)
Lime wedges, (optional)
Scallions, sliced, (optional)

CORN SOUP

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 5



Corn Soup image

Steps:

  • Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving.

1 diced onion
6 ears corn shucked and cut off the cob
1/2 stick butter
4 cups chicken stock
1 cup heavy cream

CREAMY CORN SOUP

This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.

Provided by Abby

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 12



Creamy Corn Soup image

Steps:

  • In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
  • Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g

½ onion, chopped
1 clove garlic, minced
¼ cup chopped fresh parsley
1 tablespoon margarine
3 tablespoons all-purpose flour
2 ½ cups milk
1 cup chicken broth
2 (12 ounce) cans whole kernel corn
2 ½ tablespoons cream cheese
1 teaspoon garlic salt
1 teaspoon ground black pepper
ground cayenne pepper to taste

CHILLED RAW CORN SOUP

Chilled soup is the perfect meal or snack for a warm day. In this recipe, all you need to do is blend some raw ingredients, including corn, peppers and tomatoes, to create a refreshing sweet and savory puree that you'll want to sip on all day.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10



Chilled Raw Corn Soup image

Steps:

  • Combine the corn, bell pepper, jalapeño, onion, tomatoes and garlic in a blender. Add the olive oil, vinegar, cumin and 1/2 teaspoon salt and puree on high speed until very smooth. Strain the soup through a fine-mesh sieve into a bowl, using a rubber spatula to push it through. Season with salt.
  • Refrigerate the soup until cold, 1 to 2 hours. Pour into bowls and top with more corn and a drizzle of olive oil.

2 cups fresh corn kernels, plus more for topping (from about 3 large ears)
1 orange or yellow bell pepper, chopped
1 jalapeño pepper, seeded and chopped
1/4 sweet onion, chopped
1/2 cup orange or yellow cherry tomatoes
1 clove garlic
1/3 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons white wine vinegar
1/4 teaspoon ground cumin
Kosher salt

CREAM OF CORN SOUP

Perfect for cold winter nights, this classic staple is a crowd-pleaser.

Provided by chefdavidgeisser

Categories     Corn Chowder

Time 35m

Yield 4

Number Of Ingredients 8



Cream of Corn Soup image

Steps:

  • Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
  • Remove 6 tablespoons of corn from the soup and set aside.
  • Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
  • Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
  • Divide the soup among four bowls and drizzle with chili oil.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 27.1 g, Cholesterol 61.1 mg, Fat 28 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 11.8 g, Sodium 639.8 mg, Sugar 6.2 g

3 tablespoons olive oil
2 cups canned whole kernel corn, drained
3 medium shallots, minced
3 ¼ cups vegetable broth
¾ cup heavy cream
1 pinch cayenne pepper, or to taste
sea salt to taste
⅛ teaspoon chili oil, or to taste

CHILLED CORN SOUP

Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 10



Chilled Corn Soup image

Steps:

  • Cut off tips of corn and stand in a wide shallow bowl. With a sharp knife, cut kernels off cobs. Place cobs in a large pot, along with milk and 6 cups water; bring to a boil over high. Reduce to a simmer and cook until liquid is slightly reduced, 15 minutes. Discard cobs.
  • Meanwhile, in a large skillet, heat oil and butter over medium-high. Add shallots and garlic; cook until soft and translucent, 2 minutes. Add corn kernels and cook until crisp-tender, 4 minutes. Season with salt and pepper. Transfer corn to pot with milk mixture and bring to a boil. Reduce to a simmer and cook until corn is soft, 15 minutes.
  • In batches, fill blender halfway with soup and puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Pour liquid through a fine-mesh sieve set over a large bowl, pressing on solids; discard solids. Season soup with salt and pepper and refrigerate until cool, 1 hour (or, covered, up to overnight). Divide chilled soup among bowls and top with bell pepper, scallions, and cilantro.

Nutrition Facts : Calories 271 g, Fat 15 g, Fiber 3 g, Protein 9 g, SaturatedFat 5 g

8 ears corn, husks and silk removed
2 cups whole milk
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium shallots, roughly chopped
2 garlic cloves, roughly chopped
Coarse salt and ground pepper
1 red bell pepper, diced small
4 scallions (white and light-green parts only), thinly sliced
Chopped fresh cilantro leaves or cilantro flowers (optional), for serving

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2022-08-12 egg, Orange, spring onion, sesame oil, star anise, chicken pieces and 5 more
From yummly.com


THE BEST CORN SOUP RECIPE - THE COOKING FOODIE
2022-02-24 Add flour and cook over medium heat for 1-2 minutes. Add corn, water/stock and spices. Bring to a boil, reduce to low heat, cover and simmer for 20 minutes. Reserve one cup of the corn for later (optional step), turn the heat off and blend the soup until smooth. Return reserved corn to the soup, add coconut milk (optional) and cook for 10 ...
From thecookingfoodie.com


TOP 8 CHICKEN CORN SOUP RECIPE - ICECREAM.DIRECTORY
2 Chicken and Sweet Corn Soup. 3 How to make chicken and corn soup in four simple steps. 4 Chinese Corn Soup with Chicken. 5 Quick Chicken and Sweetcorn Soup – Scruff & Steph. 6 Chinese Chicken Corn Soup – Mirchi Tales. 7 Chinese Corn Chicken Soup – Cooking For My Soul. 8 Chicken and Sweetcorn Soup – Khin’s Kitchen.
From icecream.directory


FROM CANNED CORN TO CORN SOUP
Drain the corn kernels and lightly blend in the food processor. Place the blended corn and corn liquid in a pot, add the spices with 2 cups of water and wait for the boil. In the meantime, mix the cornstarch or flour with a half cup of water until smooth. After boiling, add the mixture and continue cooking for about 10 minutes until it becomes ...
From ba-bamail.com


10 BEST CORNMEAL SOUP RECIPES | YUMMLY
2022-07-29 chili powder, tomatoes, salt, corn tortillas, onion, salsa, ground pork and 4 more Italian Cupboard Soup Pork cannellini beans, fresh spinach leaves, chicken broth, dried minced onion and 2 more
From yummly.com


30 EASY CORNFLOUR RECIPES FROM SOUP TO CAKE - INSANELY GOOD
2022-05-23 This easy, one-pot recipe needs yellow cornflour, and it’s sure to warm your heart on a cold weeknight. 4. Karachi Halwa. Karachi halwa is an Indian sweet dish made from white corn flour. It’s an addictive, chewy dessert that provides …
From insanelygoodrecipes.com


CAJUN CORN SOUP - BAKED BROILED AND BASTED
2022-01-25 Add the diced tomatoes , rotel tomatoes , tomato paste, garlic powder, onion powder , and your choice of Cajun or creole seasoning . Bring to a boil and make sure the tomato paste has dissolved . Turn down to a simmer then place the lid on top and simmer for about 45 minutes. After 45 Minutes add the frozen corn and cream style corn.
From bakedbroiledandbasted.com


SUMMER FRESH CORN SOUP - SEASONS AND SUPPERS
2018-07-14 Add 6 cups water and 1 tsp. salt and bring to a boil over high heat. Reduce heat to medium low and cover. Simmer for 30 minutes. Remove from heat and discard the cobs. Pour the corn stock into a bowl and set aside. Set the same pot back on the stove-top over medium-high heat. Add the olive oil.
From seasonsandsuppers.ca


SWEET CORN SOUP RECIPE WITH BACON AND POTATOES
2022-08-16 4 cups corn broth, 1 pound new potatoes, cut into ½ inch cubes. Turn off the heat, add the corn, and let the soup cool slightly. Then carefully transfer about one half of the soup to a blender or food processor and puree until smooth. Return the puree to the soup pot. The soup can be held at this point, if necessary.
From uglyducklingbakery.com


COLD CORN SOUP FOR SUMMER! | RECIPETIN EATS
2021-06-30 Corn stock – Cut the leftover cobs in half. Place in a large pot with the water. Bring to a boil, then reduce to medium-low and simmer for 30 minutes with the lid off; Measure stock – Strain corn stock, then measure the liquid. It should be around 2 litres / 2 quarts.
From recipetineats.com


MEXICAN STREET CORN SOUP - MIDWEST FOODIE
2020-07-27 Drain cans of corn and set aside. Saute onion, then add garlic, chili powder, cumin, paprika, coriander, salt, and pepper. Cook for 1 minute, stirring frequently. Add corn. Cook for 5 minutes, stirring occasionally. Add half the corn mixture to a blender along with the vegetable broth. Blend until smooth and creamy.
From midwestfoodieblog.com


CORN CHOWDER RECIPES | ALLRECIPES
Andouille Sausage and Corn Chowder. 64. This is a slightly spicy, smoky, hearty corn chowder. The recipe was given to me by a dear friend many years ago and the original source is unknown. I have adapted it to suit my family's tastes. If you prefer a thicker chowder, you can stir in a …
From allrecipes.com


21 CHICKEN CORN SOUP RECIPE SLOW COOKER - SELECTED RECIPES
Use evaporated milk instead of fresh milk in recipes. Add an equal amount of water. For example, if a recipe lists 1 cup (250 mL) milk, add ½ cup water to ½ cup evaporated milk. Try leftover canned milk in tea, coffee, omelets, soups, hot oatmeal or even spaghetti sauce.
From selectedrecipe.com


10+ CORN SOUP RECIPES FOR SUMMER | EATINGWELL
2022-08-10 12 Corn Soups to Bring in Summer. Creamy, spicy, sweet—-these soups prove that fresh summer corn can do it all. While soups are often associated with the colder months, these delicious recipes make a strong case for eating soup year-round. Recipes like our Instant Pot Summer Corn & Crab Chowder and Creamy Corn Soup with Jalapeños & Cotija ...
From eatingwell.com


    #15-minutes-or-less     #time-to-make     #course     #preparation     #low-protein     #soups-stews     #dietary     #low-calorie     #low-carb     #low-in-something

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