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Creamy Potato and Corn Soup

Creamy Potato and Corn Soup

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Cathi

Cathi

Easy, with a bit of spice. You can also use chicken base, should you prefer it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 848 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
  3. 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.
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Reviews

lovestohost
0

lovestohost

12/16/2013

This was easy enough to throw together after working late AND it tasted good, too. The texture through me off a bit, with the corn "skins?". I think I'd puree and THEN add the corn. I used beef stock in place of beef base and water. This would be easily customizable for personal taste, too. The red pepper added a nice heat. THANKS for the recipe!

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