Any body know how to make creamed corn and tomato soup?

Answer 1

Creamless Roasted Tomato Soup
Roma Tomatoes 6 ea
Red Onion 1.2 large
Carrot 1 ea
Celery 2 stalks
Tomatoes, stewed, canned 1 ea
Tomatoe Paste 1 TB
Tomato Juice or Water 1 large can
Salt and Pepper 1 To Taste
Lemon Juice 2 TB
Peel carrot and cut roma tomatoes and onion in half. Toss woth olive oil and salt and pepper and put on a sheet pan. Roast at 400 f for 12 min or until deep brown and roasty. In a pot heat olive oil on med heat and add tomato paste. Cook for 1 min or until it starts to brown. This gets rid of the raw taste of the paste. Add the roasted veggies, canned tomatoes, and tomato juice (or water). Simmer for 20 min. Finish with salt and pepper and lemon juice. Cool and puree.

Creamed Corn

Fresh Corn or Canned Kernals 2 cans or 6 ears
Sugar 1/4 cup
Chicken Broth, canned 1 can
Heavy Cream 1 cup
Butter 2 TB
Salt and Pepper To taste
Add butter to a pan on medium heat. Add corn kernals, sugar and chicken broth. Cook until the corn softens and the broth reduces. Add cream. Cook for 5 min on low. Puree half the corn mixture and add back to the unprocessed mix. Season with salt and pepper and adjust the sugar to the sweetness you desire. Enjoy.

Answer 2

I love both of these and I'm sure you an prepare them with ease it's not hard just takes time.
To make creamed corn you can buy it in a can already to heat and serve or you can make it yourself.
Usually in the summer when corn is fresh that is when people freeze corn or prepare the creamed corn by scrapping the kernels of corn off the cob.Recipe follows:
8 ears of corn
1 cup milk or dairy half and half
1 teaspoon salt
2 teaspoon sugar
1/8 teaspoon black pepper
2 tablespoons butter

cut corn off cob about two thirds the depth of the kernel. scrape cob to remove the remaining corn, but not any of the cob. combine corn and milk , salt, sugar and pepper . place in greased 1 1/2 quart casserole dot with butter bake in oven 350 degrees until corn is tender about 50 minutes. Makes about 6 servings.

There are different ideas about Tomato soup...some is straight tomato with no cream added and another has milk added. You can also buy it in cans. The directions usually tell you to use milk and water or a combination. Here is an Italian version of "tomato soup":
2 tablespoons olive oil, 2 cloves garlic, 1 white onion, 1 stalk celery, 1 carrot peeled and chopped, 4 pounds ripe tomatoes peeled seeded and chopped, or buy the same amount canned.
spices...dried basil, fresh parsley or dried, salt and pepper.

Heat the olive oil then add the garlic minced remove when golden brown remove and toss. Add onion, celery and carrots. Cook ten minutes stirring often.
Add the tomatoes basil and parsley. cook for 20 minutes.
then taste for salt and pepper....you can add stale Italian or french bread to the soup with Parmesan cheese to make it Italian style or eat it plain. Good luck,
Mama Jazzy Geri

Answer 3

I've never heard of it but just get a cream can of soup and a can of tomatoe soup add a pinch of salt and sugar and milk until it heats. You'll have cream corn tomatoe soup add a little green onions for flavor for taste.

Answer 4

The quick and easy way is to go to the grocery store and buy a can of cream corn and a can of niblets and add them together in the pot. Season with butter salt and pepper and your good to go. Otherwise by corn on the cob, get a knife and cut off the niblets first then take the knife and scrape away from you down to the cob. The results will be the cream coming from the cob with the crumbles of niblets to follow. Add seasoning and and cook. You can also put some chopped garlic and small diced bell pepper for flavor. BAM!!!!!

Answer 5

Creamed corn
1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.

Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

Fresh Tomato soup
1/4 cup olive oil
2 large yellow onions, diced
1 tablespoon finely grated orange zest
18 ripe Roma tomatoes, quartered
Heavy cream
Salt and pepper to taste
Fresh basil leaves

Using a heavy saucepan set over medium heat, sauté onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes.
Stir in orange zest and tomatoes and continue to cook over medium heat stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes have broken down and rendered much of their liquid.
Puree soup in batches using either a food processor or blender. Then strain the mixture through a food mill or medium mesh sieve placed over a clean saucepan, discard remaining peel and seeds. Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add heavy or light cream to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Season to taste.
Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup.
Serves 4 to 6.