Does anyone have a recipe for soup using creamed corn?

Answer 1

INGREDIENTS:
4 cups low-sodium chicken broth
2 tablespoons soy sauce
Salt and pepper, to taste
1 3/4 cups canned creamed corn
1 teaspoon cornstarch mixed with 4 teaspoons water
2 green onions, chopped
a few drops sesame oil, or to taste
PREPARATION:
Bring the chicken broth to a boil. Stir in the soy sauce and the salt and pepper.

Add the canned corn. Bring the soup back to a boil. Give the cornstarch slurry a quick re-stir and add to the soup, stirring quickly to thicken.

Remove the soup from heat. Stir in the green onion and finish with a few drops of sesame oil. Serve immediately.

Variations
* Turn this into a heartier soup by adding meat, such as ham or chicken.

**If you are preparing the soup for someone who is ill, try adding a couple of slices of ginger. Among its many benefits, ginger is believed

Hope this helps, Enjoy :D:D:D

Answer 2

Chicken and Sweet Corn Soup Recipe
Chicken and Sweet Corn Soup is often found on Asian restaurant menus. Originally Chinese, Chicken and Sweet Corn Soup is a favourite with all and an excellent way to use leftover roast chicken.

1 225 gram / 8 oz can of creamed sweet corn
1½ - 2 cups of shredded cooked chicken
4 cups of chicken stock
1 egg
salt and pepper to taste
Place all ingredients, except the egg into a large saucepan. Bring to the boil, reduce heat to a gentle simmer. Crack the egg into a cup, beat lightly and slowly pour the egg into to the simmering soup, whipping the soup at the same time to form 'st rings' of cooked egg. A tablespoon of cornflour mixed with a little water can be added towards the end to thicken the broth if desired.

(Serves 4)

Answer 3

Corn Chowder
Servings: 4

1 medium potato diced
1 onion, chopped
1 (14 oz can) chicken broth
1 (16 oz can) cream-style corn
2 c milk
2 T butter
1 egg slightly beaten
1 (8 oz can) corn

Saute onion in butter until golden brown. Add broth and potato and simmer until potato is tender.

Add corn and milk, blend well. Season with salt and pepper. Bring to a boil. Remove from heat. Stir some of chowder into egg.

Add mixture to sauce pan and blend well. Simmer until heated through. Serve.

Answer 4

corn/clam chowder, altho you could make it without the clams and bacon if you wanted and have just "plain old corn chowder"

2 to 3 slices bacon
1/4 cup chopped onion
1 bottle (8 ounces) clam juice
2 cans (6 1/2 ounces each) minced clams
2 cups diced potatoes
1 quart water
2 tablespoons butter
1 can (13 ounces) evaporated milk
1 can (approximately 8 ounces) cream-style corn
PREPARATION:
Brown bacon in a heavy skillet. Remove bacon with a slotted spoon; crumble and set aside. To the hot bacon grease, add onion, clam juice, minced clams, potatoes, and water; simmer until potatoes are tender.
Add butter, milk, cream style corn and salt and pepper to taste; heat almost to boiling point. Sprinkle crumbled bacon over each serving. If thicker soup is desired, make a flour paste by combining 2 tablespoons flour with a little cold water and add to the soup.
Clam chowder recipe makes 6 servings.

Answer 5

Corn Chowder

Ingredients Preparation
4 slices bacon
1 cup [250 mL] chopped onion
1 cup [250 mL] water
1 teaspoon [5 mL] salt
1/8 teaspoon [0.5 mL] pepper
3/4 cup [190 mL] mashed potatoes
2 cups [500 mL] creamed corn
1 large [16 1/2-ounces / 470-mL] can evaporated milk, undiluted
Cut bacon into small pieces; brown over medium heat, into an 8-cup [2-L] casserole.
Add chopped onion; cook over low heat, until tender and golden.
Pour in water; salt and pepper.
Bring to a boil.
Remove from heat.
Stir in mashed potatoes.
Add creamed corn and milk; mix well.
Reheat, without boiling, before serving.

Answer 6

Ingredients:
3 cups chicken broth
1 can (8.25 oz) creamed corn
1 cup cooked diced chicken (skinned and boned)
1 tablespoon cornstarch
2 tablespoons cold water
2 egg whites
2 tablespoons finely chopped fresh parsley

Directions:

Combine chicken broth, corn, and chicken pieces in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Blend cornstarch with cold water and add to soup. Continue cooking, uncovered, for 3 minutes.

Beat egg whites until foamy; stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garish with parsley. Serve hot.

Answer 7

corn soup
1 can cream corn
1 1/2 c. 2% milk
2T onipon chopped very fine
1 carrot... grated
1 med potato... diced
1/2 stick margarine
salt an papper to taste
melt margarine add potatoes an onions cook an stir over med high heat til browned add carotts an corn mix well slowly add milk cook over med heat til hot DO NOT BOIL... serve with dolap of yur fav cheese on top[ i like swiss]....

Answer 8

Corn chowdah

4 med potaotes (peeled and chunked)
1 can of whole corn
1 can of cream corn
diced onion
natural casing hot dogs.(dime slices)(you can omit if wanted)
Boil potoaes and onions till almsot tender, last min throw hot dogs in to blanch. Drain,with these ingredients add corn and butter and enough milk to your liking of consistency. Salt and pepper.. We grew up onthis with peanut butter sandwiches, I still love it , can not enjoy sandwich anymore though( due to weight loss surgery) but substitute crackers w/ pntbttr

Answer 9

I have a a very easy one that you will probably discard.....Get a tin of Campbell's Cream of Chicken soup, add one tin of milk to it. add one small tine of creamed Green Giant sweet corn, stir, add the beaten up yolk of an egg and cook till sou p rises in pan. Swotch off, add two chopped spring onions and a little coriader leaves and a little piece of green chilli....serve...you can add a little soy sauve and tabasco or chilli sauce (just a spot of both). Its fantastic!!!!

Answer 10

particular you could, yet what you do is placed the corn in approximately quarter-hour in the previous your recipe is carried out so your corn should not be annoying, and remember pour the juice off the corn..............thank you, be satisfied to ask any destiny questions returned, have a effective day and powerful good fortune.