1 of 8 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (472g) Recipe makes 4 servings
Calories 264
Calories from Fat 62		(23%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 570mg		23%
Potassium 730mg		20%
Total Carbohydrate 44.1g		14%
	Dietary Fiber 3.4g	13%
	Sugars 7.9g
Protein 10.1g		20%
detailed view... how is this calculated?

people who like this recipe also like:

Cucumber Salad

By: ~Rita~

Cream of the Crop Celery Soup

By: Sharon123

Amaretto Coffee

By: Jellyqueen

Irish-Style Potato Onion Soup

By: poo235

Garlic Mashed Potatoes

By: An Dracon

Sweet Corn Soup

Recipe #165823 | 20 min | 5 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Stardustannie
Apr 26, 2006

A quick and easy soup made with ingredients usually found in the pantry/fridge. Can also be wizzed up in the microwave.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon olive oil
1 medium onion, chopped (150g)
1 garlic clove, crushed
4 cups chicken stock (made from cubes is fine)
1 cup frozen corn kernels
310 g canned creamed corn
1 medium potato, chopped coarsely (200g)
1/4 cup cream (optional)
white pepper
50 g plain corn chips (optional)
ground black pepper
2 tablespoons fresh chives, chopped

Directions

1
Heat the oil in a large saucepan, add the onion and garlic and cook, stirring, over a medium heat until soft.
2
Add the stock, creamed corn and potato.Bring to the boil then simmer, uncovered, for about 15 minutes or until the potato is soft.
3
Blend or process the soup until smooth adding white pepper to taste. Return the soup to the same pan then stir in the remaining corn and cream. Stir over a low heat until corn is tender.
4
Serve soup topped with crumbled corn chips, pepper and chives.

Questions about this recipe?

Featured Reviews for This Recipe

From: BakingMomjtb

On Sep 17, 2008

Stardustannie-thanks for the reply re: freezing this soup. I made it last night using fresh corn and chives from the garden. It was absolutely delicious with a silky texture my family just loved! I quadupled the recipe and used fresh chives from the garden. Froze several containers, and I think it will be fine. Such a nice change from the traditional chunky corn chowders. Thanks so much!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef #900997

On Aug 19, 2008

Easy and so tasty! I added 3 medium potatoes because I wanted it a little thicker and crunchy bacon bits with chives for garnish. Its become a winter weekly favourite!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #825612

On Apr 25, 2008

LOVE it... so easy to make add more cream for tastier soup

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Maryland Jim

On Sep 25, 2007

Nice soup. As usual, I made exactly as stated, except I did not have any chives so I garnished with parsley. Next time, and there will be a next time, I think a garnish of bacon bits will add a different kick. Thanks.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 11 reviews