Best Corn And Potato Soup Recipes

AJIACO (COLOMBIAN CHICKEN, POTATO AND CORN SOUP)

Steps:

• In a 5-quart pot, combine the chicken, 1 1/2 teaspoons salt and 8 cups water to cover. Bring to a boil, reduce to a simmer and skim any foam or impurities from the top. Add the onion, garlic, bay leaf, cilantro stems and scallion whites. Simmer, partially covered, until the chicken is tender and releases easily when pierced with a knife, 35 to 40 minutes. Transfer the chicken to a bowl to cool, about 10 minutes.
• Meanwhile make the aji sauce: In a food processor, combine the scallion greens, hot sauce, tomatoes, 1/2 teaspoon salt and 1/2 cup of the cilantro leaves and pulse to a coarse sauce. Set aside. (Alternatively, the ingredients can be chopped by hand and stirred to combine.)
• Add the potatoes to the soup along with 1 1/4 teaspoons salt. Cover, bring back to a simmer and simmer another 10 minutes.
• Meanwhile, remove the chicken meat from the bones and shred with your hands or 2 forks (discard the bones and skin). Set aside.
• Add the corn to the soup and cook until the corn and potatoes are tender when pierced with a knife, 3 to 4 minutes. Add the chicken meat back to the soup and return the soup to a simmer. Add salt if needed.
• Divide the soup among 6 bowls and serve with sliced avocado, sour cream, capers, aji sauce and remaining cilantro leaves.

CORN, POTATO AND CHEESE SOUP

Steps:

• Melt butter in heavy-bottom pan over low heat.
• Add shallots and cook, stirring frequently, for 5 minutes or until softened.
• Add potatoes and cook, stirring for 2 minutes.
• Sprinkle in four and cook, stirring constantly, for 1 minute.
• Remove from heat and stir in the wine.
• Return to heat and stir in the milk.
• Bring to a boil, stirring constantly, then reduce heat to a simmer.
• Stir in corn, cheese, chopped sage, and cream and heat through gently until cheese has just melted.
• Ladle into bowls. Add croutons if desired and garnish with sage.

CREAM CHEESE CORN AND POTATO SOUP

Steps:

• Wisk half and half, water and starch until blended in 5-qt.
• pot with lid.
• Place on medium heat.
• Add Neufchatel cheese.
• Heat and stir until cheese starts to break down.
• Add rest of ingredients EXCEPT Splenda.
• Bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld.
• Stir frequently.
• Add Splenda when finished if you wish soup to be sweeter.
• Adjust liquid needs if it thickens too much upon standing.
• This is good with some shredded sharp cheese and slivered green onions on top-- don't overdo as this will change the taste of the soup.

AJIACO (CHICKEN, SWEET CORN, AND POTATO SOUP)

Steps:

• Combine chicken, water, onion, carrot, celery, 1/2 bunch cilantro, garlic, bay leaf, salt, thyme, and black pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce heat and simmer until chicken is no longer pink inside, about 1 hour.
• Remove chicken from broth and let sit until cool enough to handle. Shred chicken in a large bowl and reserve for later.
• Transfer cooked vegetables and 1 cup broth to a blender, working in batches if needed. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return to the pot.
• Increase heat to medium-high and add Yukon Gold potatoes, red potatoes, and russet potatoes to the pot. Add corn cobs and continue cooking soup until potatoes soften and start to dissolve, about 1 hour.
• Season ajiaco with salt and transfer to a large serving bowl. Place shredded chicken, crema, 1 bunch chopped cilantro, Mexican cheese blend, diced avocado, chopped hard-boiled eggs, and capers in individual pretty serving bowls to be served with the soup as garnish.

SWEET POTATO, CORN, AND ANDOUILLE SAUSAGE SOUP

Steps:

• Heat peanut oil in a skillet over medium heat. Season andouille sausage with Cajun seasoning; cook in hot oil until browned, about 5 minutes. Drain excess grease from the skillet. Set sausage aside.
• Heat vegetable broth in a saucepan over medium heat until warm; add sweet potato and bring to boil. Cook until potato is tender, about 10 minutes. Stir sausage and corn into the broth with the sweet potato. Bring the mixture to a boil and serve immediately.

CREAMY POTATO AND CORN SOUP

Steps:

• Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
• Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

LEEK AND POTATO SOUP WITH SHRIMP AND CORN

Steps:

• Cook and stir bacon in a skillet over medium heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, reserving about 1 tablespoon bacon grease in the skillet.
• Cook and stir leeks and celery in bacon grease over medium heat until leeks soften, about 5 minutes.
• Stir garlic into leek mixture until fragrant, about 2 minutes more. Transfer mixture to a slow cooker.
• Place drained bacon, potatoes, chicken broth, 2 cups water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker.
• Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.
• Cook on High for 4 hours; add corn and cook for 1 more hour.
• Reduce heat to Low; stir in milk and cook uncovered until slightly thickened, 30 to 40 minutes.
• Meanwhile, bring a pot of water a boil. Cook tiger shrimp in boiling water until they are bright pink and no longer translucent in the center, about 3 minutes. Drain. Allow shrimp to cool slightly before peeling.
• Mix cornstarch and 1 tablespoon water in a bowl until combined.
• Stir cornstarch mixture into slow cooker and heat until the soup thickens, about 3 minutes.
• Stir peeled shrimp and parsley into soup. Remove fresh thyme sprigs and season soup with salt and black pepper before serving.

SOUTHWESTERN CORN AND POTATO SOUP

Steps:

• Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
• Meanwhile, peel potatoes and cut into 1-inch pieces.
• Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
• Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
• Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
• Stir in lime juice, cilantro, and salt to taste.

ROASTED SWEET POTATO AND CORN SOUP

Steps:

• Preheat oven to 425.
• On a baking sheet, drizzle sweet potatoes with olive oil, sprinkle with salt and pepper, and mix until thoroughly coated. Roast in oven until tender, about 25-30 minutes.
• In a large pan, heat about 1 tbsp of olive oil, add onions, celery, and some salt and sweat on medium-low heat, until tender.
• Add garlic and thyme and cook another minute.
• Pour in chicken broth, corn, and the cubed potato and season. Bring to a boil, and simmer until potato is soft.
• Add sweet potatoes and parsley and simmer another 5 minutes.
• Turn off heat. Using a blender, thoroughly puree the soup. For extra smoothness, strain through a fine-mesh colander. Return to heat and simmer and season to taste for another 5 minutes. Ladle into bowl and enjoy!

CORN, POTATO AND CRAWFISH SOUP

Steps:

• Dice potatoes and put in large pot. Dice onion and add to potatoes. Add just enough water to cover potatoes. Bring to boil until potatoes are soft enough to mash onto sides of pot.
• Turn to medium heat and add corn, seasonings and crawfish. Stir until mixed.
• Slice cheese into chunks and add to mixture until melted. Turn on low heat and simmer until desired thickness. Serve with French bread.

CORN, POTATO AND COCONUT MILK SOUP

Steps:

• Heat the coconut oil in a medium saucepan over medium heat. Add the scallion whites and light greens and cook, stirring, until soft, 3 to 5 minutes. Add the potato, ginger, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
• Add all but 2 tablespoons of the corn to the broth and continue to simmer until the potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
• Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Put the reserved corn in small bowl and microwave for a few seconds, just to remove the chill.
• Serve hot and top with almonds, reserved corn and sliced scallion greens.

CRAWFISH, CORN, AND POTATO SOUP

Steps:

• Saute onions in butter until tender. Stir in half-and-half, soup, and corn until well mixed, cook for 5 minutes.
• Stir in crab boil and crawfish tails until well mixed. Cook on medium heat for 25 minutes, stirring every 5-10 minutes.
• Serve with crackers.

SHRIMP, CORN, AND POTATO SOUP

Steps:

• In a large heavy saucepan, heat the butter and oil over medium heat. Add the onions and cook for 4 to 5 minutes, until slightly golden. Add the poblanos and the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes, fish broth and bay leaf. Increase the heat to high and bring the mixture to a boil. Add the potatoes, bring back to the boil, and decrease the heat so the mixture is simmering. Cover the pan and simmer the soup for 15 minutes, or until the potatoes are tender but not falling apart. Stir in the milk and simmer for 5 minutes more, then add the corn kernels, corn rounds, shrimp, salt and pepper and simmer for an additional 4 minutes. Taste for seasoning and serve in heated bowls, sprinkled with a few leaves of cilantro.

THICK AND CREAMY CORN-POTATO SOUP

Steps:

• Put vegetables and spices in a large soup pot. Cook on medium heat, stirring occasionally for 15 minutes. Add broth and maintain a light boil. Cook 45 minutes to 1 hour. Remove from heat. Blend 3/4 of the soup mixture in a blender in batches. Put blended soup in a large bowl or container until the blending process is complete. Pour the blended soup back into the pot. Add water to thin and obtain the desired consistency. Heat through and serve. Serves 8-10 generously.

CORN, POTATO AND CHICKEN SOUP

Steps:

• Place onion and oil in a large saucepan and cook gently until the onion softens.
• Add cumin & chillie and cook for 2 minutes, then add the stock and potatoes and simmer for 10 minutes.
• Add the corn, peas and snow peas and chicken then simmer for 4 minutes, when simmered add lime juice, salt and pepper.
• Served the soup ganished with the coriander and spring onions.

MR. FOOD CORN AND POTATO SOUP

Steps:

• In a soup pot, sauté the onion and carrots in the butter over medium heat for 5 to 6 minutes, or until tender.
• Add the chicken broth and potatoes. Bring to a boil and cook for 12 to 15 minutes, or until the potatoes are fork-tender.
• Add the remaining ingredients, and cook for 8 to 10 minutes, or until heated through.

CORN AND POTATO SOUP

Steps:

• Mix the two soups, and milk in a pan.
• I like to use a whisk and stir it while it comes to a boil.
• Let simmer for about five minutes after it comes to a boil, or until the grilled cheese sandwiches finish if that is the duo.
• I like to bowl it, lay on a twist of coarse cracked black pepper in the middle, then a tablespoon of sour cream over the pepper, five fingers of cheddar cheese on top of the sour cream, topped with one slice of crispy crumpled bacon on the very top of this creation, Um um, I'm off to the kitchen!

HEARTY CORN, CHILE AND POTATO SOUP

Steps:

• Melt butter in large saucepan over medium-high heat. Add celery and onion. Cook for 1 to 2 minutes or until onion is tender.
• Add water, potatoes, corn, chiles, bouillion, paprika and bay leaf. Bring to a boil, reduce heat to low, and cover.
• Cook, stirring occasionally, for 15 minutes or until potatoes are tender.
• Stir a small amount of evaporated milk into flour in a small bowl to make a smooth paste. Gradually stir in remaining milk.
• Stir milk mixture into soup.
• Cook, stirring constantly, until soup comes just to a boil and thickens slightly.
• Season with salt and pepper.

GROUND TURKEY, CORN, AND POTATO SOUP

Steps:

• Brown turkey in soup pot, season with pepper and garlic salt. Drain or rinse meat if desired.
• Add the 10 cups of chicken broth and the poultry seasoning to the pot with the meat, bring to boil.
• Thinly slice celery and carrots. Add to the soup pot.
• Peel the potatoes and cut them up in chunks. I prefer mine to be smaller, they cook faster. Add the potatoes now.
• Cut the corn off the ear, but remember to scrape off the little kernels that stay on there. They should come off fairly easy. I think it's the little pieces of corn that add all the flavor. Add these to the soup now.
• Turn the burner down to medium. Let cook for approximately 20-25 mins or until veggies are as tender as desired.
• Turn the burner back up to high. Mix the cornstarch with a small amount of cold water to make a thin paste. Add to the boiling soup while stirring. If it isn't thick enough, feel free to add more.
• Enjoy! :).

POTATO, CORN, AND KALE SOUP RECIPE BY TASTY

Steps:

• Dice potatoes, carrots, celery, and onion and add to a large pot. To this, add olive oil and sauté, adding small amounts of stock if necessary.
• Add spices and the remainder of stock and bring to a boil.
• Boil for about 20 minutes, and reduce to a simmer, adding additional water if necessary,
• Once potatoes become soft, add chicken and corn. Continue to simmer until the chicken is fully cooked.
• About five minutes before serving, stir in kale and allow to soften.
• Serve while hot. (Balsamic vinegar recommended).
• Enjoy!