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Nutrition Facts
Serving Size 1 (560g) Recipe makes 2 servings
Calories 577
Calories from Fat 223		(38%)
Amount Per Serving		%DV
	Total Fat 24.8g	38%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 13.1g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 29mg		9%
Sodium 1489mg		62%
Potassium 688mg		19%
Total Carbohydrate 86.9g		28%
	Dietary Fiber 6.0g	23%
	Sugars 16.2g
Protein 15.3g		30%
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By: Wildflour

Corn Cheese Soup

Recipe #114208 | 25 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: bookladyjkd
Mar 24, 2005

I got a version of this from a neighbor as a kid. I was the local latchkey child, and all the moms pitched in to help me learn "the skills of a lady" (this was a while ago!) It's a staple in our house. We make this when we want a hearty, simple, one-dish meal that takes less than 30 minutes! You can add all sorts of things to this, potatoes, bell pepper, bacon, etc. but this is the way we almost always make it. The cheapest creamed corn doesn't taste as good to us, so we use a name brand. They're still pretty cheap, less than .75 a can usually. I don't add salt since the corn and the cheese are both salty.

SERVES 2 (change servings and units)

Ingredients

1/2 onion, chopped
2 (15 ounce) cans creamed corn
1/4 cup milk (optional)
1/2 cup cheddar cheese, chunked
2 tablespoons olive oil
1/4 teaspoon pepper

Directions

1
Put the oil in a saucepan big enough to hold all of the ingredients. Heat the oil on medium, till hot, but not smoking. Add the onion Turn down the heat to low and sauté the onion until translucent and soft. Add the creamed corn.
2
If you didn't get all of the corn out of the cans, put the milk in one can and use a spoon to swirl it around to get as much of the corn as possible, pour into the second can and repeat. Then, add the corn/milk mixture to the corn.
3
Heat the corn until it starts to steam and bubble. Turn off the heat. Stir in the pepper and 1/2 of the chunked cheese. Stir until the cheese is all (or partly) melted.
4
Have ready two bowls. Divide the remaining cheese chunks between the bowls. Pour a serving of soup in each bowl over the cheese. Enjoy!

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Featured Reviews for This Recipe

From: ashwee

On Aug 25, 2006

good and easy. my only complaint is that it tasted just like creamed corn and not much else. it was good though, i like creamed corn! i added imitation bacon bits (im a veg), and green onions.yes potatos would be good too.

0 people found this review helpful

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From: Bobtail

On Aug 27, 2005

I have to agree that this is very easy to make! DH and I enjoyed it and will have this again, especially once cool weather comes! I think bacon bits will be great in it! Just thing for a quick easy meal, because you are likely to have these ingredients on hand. Thanks!

1 person found this review helpful

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From: Sewing4Jesus

On May 2, 2005

This is so easy and tastes SO good. I will make it again, and maybe add mushrooms and bacon bits to it, or even chopped broccoli. My Hubby just had gastric bypass surgery, and this is just what he needs to eat. Thanks for the great recipe!

2 people found this review helpful

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From: CharliesMommy

On Aug 30, 2005

This was so so easy. The only thing I changes was i added bite size pieces of potato with the onion. It took a little longer but so worth it. I also used shredded cheese (had it in the frig.). I topped it with crispy bacon bits and served with crusty hard rolls. It was a huge hit. Thank you so much for the recipe.

1 person found this review helpful

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