Total Time
20mins
Prep 5 mins
Cook 15 mins

A quick and easy soup made with ingredients usually found in the pantry/fridge. Can also be wizzed up in the microwave.

Ingredients Nutrition

Directions

  1. Heat the oil in a large saucepan, add the onion and garlic and cook, stirring, over a medium heat until soft.
  2. Add the stock, creamed corn and potato.Bring to the boil then simmer, uncovered, for about 15 minutes or until the potato is soft.
  3. 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.
  4. Serve soup topped with crumbled corn chips, pepper and chives.
Most Helpful

5 5

Very tasty soup and not too complicated. I used fresh corn and about 1.5 cup of leftover mashed potatoes, used croutons for garnish instead of corn chips, but otherwise followed the recipe. It was a hit. Thank you for sharing this!

5 5

Very good soup. I doubled the batch and the guys devoured every drop (5 guys + me). The cans of creamed corn at my store were larger than 310g, they were more like 400g or so. I also forgot to double the chicken stock when I went shopping, so had to substitute a little extra liquid. I added some water, some milk, and some sour cream. I also used extra potato so it would be a little bit thicker. Even with all the changes, it was great. I was very skeptical about the crushed up corn chips, but they really added a lot. I used Tostitos and it make a big difference. Great with sourdough bread on the side.

5 5

Stardustannie-thanks for the reply re: freezing this soup. I made it last night using fresh corn and chives from the garden. It was absolutely delicious with a silky texture my family just loved! I quadupled the recipe and used fresh chives from the garden. Froze several containers, and I think it will be fine. Such a nice change from the traditional chunky corn chowders. Thanks so much!