Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cream Cheese Corn and Potato Soup Recipe
    Lost? Site Map

    Cream Cheese Corn and Potato Soup

    Cream Cheese Corn and Potato Soup. Photo by flower7

    1/1 Photo of Cream Cheese Corn and Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Happy Harry #2's Note:

    Always trying to put together recipes that my meat-loving and my vegetarian students will both like. I was quickly making some cornbread that needed creamed corn. By the time it was in the oven and I was cleaning up did I realize that I had an open unused can of creamed corn. Don't usually like using processed item, but sometimes it just works! Came up with this mixture as a trial.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wisk half and half, water and starch until blended in 5-qt.
    2. 2
      pot with lid.
    3. 3
      Place on medium heat.
    4. 4
      Add Neufchatel cheese.
    5. 5
      Heat and stir until cheese starts to break down.
    6. 6
      Add rest of ingredients EXCEPT Splenda.
    7. 7
      Bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld.
    8. 8
      Stir frequently.
    9. 9
      Add Splenda when finished if you wish soup to be sweeter.
    10. 10
      Adjust liquid needs if it thickens too much upon standing.
    11. 11
      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.

    Ratings & Reviews:

    • on November 01, 2008

      55

      This is really lovely! So rich and creamy :) I used fat free half and half and frozen corn. I could not find potato starch or arrowroot so used cornstarch. Did not add the Splenda or salt but added a sprinkle of Bacon Salt at the table. Served with Spinach Cornbread. Thanks so much for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Cream Cheese Corn and Potato Soup

    Serving Size: 1 (263 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 255.3
     
    Calories from Fat 132
    51%
    Total Fat 14.7 g
    22%
    Saturated Fat 8.8 g
    44%
    Cholesterol 45.2 mg
    15%
    Sodium 858.4 mg
    35%
    Total Carbohydrate 26.4 g
    8%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.9 g
    15%
    Protein 7.5 g
    15%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites