Does any one know how to make corn soup?

Question

what is the recipe and ingridients

Answer 1

Heavenly Corn Soup


2 tablespoons butter
3 garlic cloves, minced
1/2 cup chopped sweet white onion, like Vidalia or Maui
8 ears of fresh corn, grated (about 3 1/2 cups)
2 1/2 cups milk
1/4 cup cream
1 1/2 teaspoons salt
Minced cilantro and diced tomato for garnish (optional) Red
Pepper Garnish (optional)
1 red bell pepper, roasted
1 red jalapeno, stemmed and seeded (see note)
1 garlic clove
Pinch salt
1 to 2 teaspoons water Cilantro Cream Garnish (optional)
1/2 cup cilantro leaves
1 garlic clove
1/2 cup sour cream
Pinch salt
INSTRUCTIONS:
Melt the butter in a heavy 3- quart pot. Add the garlic and onion and gently cook until softened, about 5 minutes. Do not brown. Stir in the grated corn, any corn juices from the bottom of the bowl, and the milk. Simmer very gently, stirring frequently, for 15 minutes. Add the cream and salt.

Garnish with cilantro and tomato. Or drizzle with the Red Pepper Puree and/or Cilantro Cream for a special occasion. (Place the purees in plastic squeeze bottles for easy drizzling.)

Red Pepper Puree: Roast the bell pepper over a gas burner until blackened. Place in a small paper bag, twist shut and let steam for 10 minutes. Remove the pepper and scrape off the blackened skin. Core and seed the pepper. Puree in a blender with the jalapeno, garlic, salt and water. Cilantro Cream: Combine the cilantro, garlic, sour cream and salt in a blender and puree.
Serves 6. Note: Or use a Mancini brand fire-roasted red jalapeno.(This product is sold in 12- ounce jars.)
PER SERVING: 265 calories, 8 g protein, 26 g carbohydrate, 16 g fat (9 g saturated), 46 mg cholesterol, 614 mg sodium, 5 g fiber.

Answer 2

Try the following really nice recipes that are quick and easy to do

Corn and coconut soup
Ingredients
½ garlic clove, crushed
½ corn on the cob, kernels only
1 tsp chilli, chopped
½ pint vegetable stock
3 coriander roots
50ml/1¾fl oz coconut cream
1 lime, juice only
To garnish
handful fresh coriander leaves

Method
1. Place all the ingredients in a pan and bring to the boil.
2. Simmer for 10 minutes.
3. Blend in a blender and top with coriander leaves.

Or Corn and crabmeat soup
Ingredients
2 tbsp oil
2 spring onions, chopped
2 cloves garlic, chopped
corn from 1 corn-cob, removed and toasted
290ml/½ pint chicken stock
55g/2oz tinned crabmeat
salt and freshly ground black pepper
drizzle of sesame oil

Method
1. Heat the oil in a pan and fry the spring onions and garlic for two minutes.
2. Add the corn and chicken stock and cook for another 3-5 minutes.
3. Stir through the crabmeat and season with salt and pepper.
4. Drizzle with sesame oil and serve.

Answer 3

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

Heat the oil in a large saucepan, add the onion and garlic and cook, stirring, over a medium heat until soft.
Add the stock, creamed corn and potato.Bring to the boil then simmer, uncovered, for about 15 minutes or until the potato is soft.
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.
Serve soup topped with crumbled corn chips, pepper and chives.

Answer 4

heres a recipe i got for corn chowder...my granny used to make it...

1 can of creamed corn
1 can of corn niblets
500ml of chicken or turkey stock
40g butter
40g plain flour
100ml of pouring cream
diced chicken or turkey if wished
salt & pepper to season

melt the butter in a large pot when sizzling add the flour and mix well until it gets a sandy texture.

have your stock pre-heated ...slowly add the stock to the flour mixture..stirring or whisking continously...until all the stock is added and the liquid is boiling gently and has thickened.

add in the creamed and niblets of corn and the meat if desired,add half of the cream, turn down the heat and let it simmer gently for 20 minutes....

add the remaining cream...bring back to the boil and season with salt & pepper to your liking....serve and enjoy.....mmmmmmmm

add some nice crispy croutons to the soup too
you can freeze this quite well

Answer 5

CORN SOUP

1 med. onion, diced
2 tbsp. butter, melted
1 (10 3/4 oz.) can cream of mushroom soup undiluted
2 2/3 c. milk
1 (17 oz.) can cream style corn
1/4 tsp. salt
1/4 tsp. pepper

Saute onion in butter in large saucepan. Set aside. Combine soup, milk, stirring until blended. Add soup mixture to corn, salt and pepper to onion mixture, stirring well. Cook over low heat until thoroughly heated. Do not boil.

Answer 6

Corn Soup (Sopa de Elote) recipe

5 or 6 medium ears fresh corn, husked* ( 4 cups of kernels)
3 1/2 cups chicken stock or broth
1/2 to 3/4 teaspoon salt
2 fresh poblano chiles, roasted, peeled, seeded and de-veined
3 tablespoons butter or margarine
1 large tomato, broiled
1/4 cup coarsely chopped white onion
1/2 teaspoon dried oregano
1/2 cup whipping cream or heavy cream

* May substitute 2 (10 ounce) packages frozen whole kernel corn, cooked 4 to 5 minutes or until tender. Or canned corn kernals works well too.

Cut corn kernels from cobs with knife. Scrape cobs with spoon to remove pulp. You should have 4 cups kernels and pulp. Combine corn, stock and salt in 3-quart saucepan. Heat to boiling; reduce heat to low. Simmer, covered, until corn is tender, 8 to 10 minutes.

Remove 1/2 cup corn from pan with slotted spoon; reserve. Process remaining corn and stock, 1/2 at a time, in blender until smooth. Return to saucepan.

Cut chiles lengthwise into 1/2-inch wide strips; cut strips crosswise into 2- or 3-inch lengths. Sauté chiles in butter in medium skillet over medium heat until limp and tender, 4 to 5 minutes. Remove with slotted spoon; reserve.

Process tomato, onion and oregano in blender until smooth. Heat butter remaining in skillet over medium heat until hot; add tomato mixture. Cook and stir until thickened, 4 to 5 minutes.

Add tomato mixture to corn mixture in saucepan; heat to boiling. Reduce heat to low; simmer 5 minutes.

Remove soup from heat; gradually stir in cream. Cook over very low heat just until hot, about 30 seconds, without boiling.

Serve soup immediately, garnished with reserved corn and chiles.

Answer 7

Check out: http://www.taunton.com/finecooking/recipes/summer_corn_soup.aspx

I have to say I have never tried this recipe before. But it looks so good I think I will have to!!