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Texas Taco Soup
Soup American

Texas Taco Soup

4.7

Prep
5 min
Cook
75 min
Total
80 min

Instructions

  1. 1 Cook and stir ground beef in a large pot over medium heat until crumbly and browned, 5 to 7 minutes. Stir in onion and cook for 2 to 3 minutes more. Drain and discard grease.
  2. 2 Stir corn, pinto beans, diced tomatoes with green chiles, serrano peppers, taco seasoning, and ranch dressing mix into beef-onion mixture. Fill the pot with water to come within 2 inches of the top.
  3. 3 Bring to a boil and cook for 30 minutes, stirring occasionally. Reduce heat and simmer for 30 minutes more.

By Ben Neel

Hamburger Soup
Soup American

Hamburger Soup

4.7

Prep
15 min
Cook
95 min
Total
110 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  3. 3 Combine beef, water, tomatoes, corn, tomato sauce, carrots, celery, onion, bouillon, ketchup, basil, and salt in a large stockpot; bring to a boil. Reduce heat and simmer for at least 1 ½ hours.

By akhowell

Quick and Easy Vegetable Soup
Soup American

Quick and Easy Vegetable Soup

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine tomatoes, chicken broth, tomato juice, carrots, celery, potato, green beans, corn, and water in a large stockpot. Season with salt, pepper, and Creole seasoning.
  3. 3 Bring to a boil over medium heat and simmer until vegetables are tender, about 30 minutes.
  4. 4 Serve hot and enjoy!

By Anne Vackrinos

Meghan and Jenn's Veggie, Chicken and Herb Soup
Soup American

Meghan and Jenn's Veggie, Chicken and Herb Soup

4.1

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 In a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir bouillon into mixture and pour in enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.

By Jenn and Meghan

Easy Chicken and Corn Chowder
Soup American

Easy Chicken and Corn Chowder

4.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat; cook and stir onion, carrot, celery, and garlic in hot butter until slightly softened, about 2 minutes.
  2. 2 Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully as flour burns easily. Remove saucepan from heat and set aside to cool slightly.
  3. 3 Meanwhile, stir together potatoes, chicken, white and yellow corn, and 3 cups stock in a large soup pot over medium heat.
  4. 4 Whisk remaining 1 cup stock into vegetables and flour mixture until thoroughly combined. Stir mixture into the soup pot; bring to a simmer. Cook and stir until thick, about 5 minutes.
  5. 5 Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

By Athyna

Turkey Soup with Dressing Dumplings
Soup American

Turkey Soup with Dressing Dumplings

4.6

Prep
120 min
Cook
120 min
Total
240 min

Instructions

  1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove all meat from cooked turkey carcass and set aside. Arrange bones in a roasting pan and broil until browned on both sides.
  2. 2 Transfer browned bones to large stock pot and cover with 6 quarts of water. Trim, peel, and chop the onions, carrots, and celery; add peels and ends of raw onions, celery, and carrots to the stock pot and reserve the cleaned vegetables for the soup. Simmer bones and vegetable scraps for 1 hour. Turn off the heat and allow stock to cool for 20 minutes. Strain the stock, discarding the bones and vegetable scraps. Remove the fat from the stock by refrigerating the stock overnight and removing the hardened fat layer from the top or by skimming the fat from the top of the liquid with a ladle.
  3. 3 Combine leftover stuffing and egg whites in a large bowl. Form the stuffing mixture into small balls and place on a microwave-safe plate. Microwave the dumplings on High for 1 1/2 to 2 minutes. Heat a large skillet over medium heat, and coat with cooking spray. Add the dumplings and cook until the are golden brown on all sides. Remove from pan and set aside.
  4. 4 Add the reserved and chopped turkey meat, onions, celery, and carrots to the strained soup stock; simmer for 1 hour. Stir in the peas, corn, green beans, and turnips; simmer until the vegetables are tender. Pour in the jellied and whole berry cranberry sauces, poultry seasoning, salt, and pepper; stir. When the cranberry sauce has dissolved into the soup add the cooked dumplings and heat through.

By Michelle Manning

Veggie Soup with Basil Sauce
Soup American

Veggie Soup with Basil Sauce

4.4

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
  2. 2 When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.

By Emily Idlewild

Cajun Corn and Crab Bisque
Soup American

Cajun Corn and Crab Bisque

4.8

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
  2. 2 Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

By Jodi Hanlon

Shrimp and Octopus Soup (Caldo de Camaron y Pulpo)
Soup Mexican

Shrimp and Octopus Soup (Caldo de Camaron y Pulpo)

4.6

Prep
35 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Place water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
  2. 2 While octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding onion and tomato at the very end. The ingredients do not need to be fully cooked.
  3. 3 When octopus has boiled for 20 minutes, add shrimp in their shells to octopus, and let it boil for 5 more minutes. Add vegetables from skillet, and season with salt to your liking. If corn is used, put it in with shrimp. Let everything simmer together for 15 minutes.

By SCOOBYLADY

Minestrone Soup
Soup Italian

Minestrone Soup

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a large soup pot, combine vegetable stock, undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
  2. 2 Stir in beans, corn, zucchini, and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

By Maryanne

Mexican Bean and Squash Soup
Soup Mexican

Mexican Bean and Squash Soup

4.6

Prep
40 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Heat olive oil in a deep pot over medium-high heat. Add squash; cook and stir until it begins to soften, 5 to 7 minutes. Add onion, carrot, and celery; cook and stir until onion is translucent, about 5 minutes. Stir in garlic, chipotles, basil, parsley, and cumin; cook 2 minutes more. Stir in chicken broth and tomatoes, reduce heat to medium, and simmer until vegetables are tender, about 30 minutes.
  2. 2 Stir in cannellini beans and corn kernels; cook until just heated through.
  3. 3 Divide soup among bowls; squeeze lime juice over soup. Top servings with tortilla chips, sour cream, and Mexican cheese.

By Patty Ruth Hand Pirko

Chicken Tortilla Soup
Soup Mexican

Chicken Tortilla Soup

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.
  3. 3 Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
  4. 4 Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.
  5. 5 Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.

By Star Pooley

White Chili
Dinner American

White Chili

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a large pot over medium-high heat, cook ground turkey until browned and crumbly, 7 to 10 minutes. Drain and discard grease.
  2. 2 Stir in salsa, corn, water, beans, and cheese. Simmer over low heat for about 30 minutes, or until cheese has melted and chili is hot.

By TINA B

Corn and Zucchini Medley
Dinner American

Corn and Zucchini Medley

4.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Place bacon in a large skillet. Cook over medium-high heat until crisp. Reserve 1 tablespoon of drippings. Drain, chop, and set aside.
  2. 2 Heat drippings over medium heat. Sauté zucchini, corn, and onion until crisp-tender, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with bacon and cheese.

By MOLSON7

Yum-Yum Corn
Dinner American

Yum-Yum Corn

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cook corn according to package directions. Drain; transfer to a large bowl.
  3. 3 Stir cream cheese, melted butter, garlic, sugar, parsley, and salt into corn until well combined; transfer to a casserole dish.
  4. 4 Bake in the preheated oven until lightly browned on top, about 30 minutes.

By Sharon Durham

Easy Fresh Corn Fritters
Appetizer American

Easy Fresh Corn Fritters

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up; the egg whites will form sharp peaks.
  2. 2 Combine corn, egg yolks, flour, salt, and cayenne pepper in a large bowl; fold in whipped egg whites.
  3. 3 Heat oil in a large skillet over medium-high heat. Drop tablespoonfuls of batter into the hot oil in batches without crowding the skillet; cook until browned and set, 2 to 3 minutes per side. Repeat with remaining batter.

By Anna Silvani-Morrison

Succotash
Dinner American

Succotash

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
  2. 2 Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
  3. 3 Stir tomatoes into lima beans and add corn; cook 10 minutes more.

By Michele O'Sullivan

Baked Corn
Dinner American

Baked Corn

4.0

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. 2 Combine corn, milk, egg, butter, sugar, flour, salt, and pepper in a large bowl. Mix well and transfer to the prepared casserole dish.
  3. 3 Bake, uncovered, in the preheated oven for 1 hour.

By Karen Sellers

Cream Corn Like No Other
Dinner American

Cream Corn Like No Other

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine corn, heavy cream, sugar, butter, salt, and black pepper in a skillet over medium heat. Cook, stirring occasionally, until butter melts, 3 to 5 minutes.
  3. 3 Meanwhile, whisk milk and flour together in a small bowl until smooth.
  4. 4 Whisk in milk mixture; cook, stirring constantly, until thickened and corn is heated through, about 4 minutes.
  5. 5 Remove from heat and stir in Parmesan cheese until melted. Serve hot.

By DIANA YOCKEY

Gulliver's Cream Corn
Side Dish American

Gulliver's Cream Corn

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat.
  2. 2 Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Enjoy!

By FoodieWife

Creamy Skillet Corn
Dinner American

Creamy Skillet Corn

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.

By Ann

Jalapeño-Ham Mini Corn Muffins
Bread & Baking American

Jalapeño-Ham Mini Corn Muffins

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
  2. 2 Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
  3. 3 Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
  4. 4 Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
  6. 6 Remove corn muffins from the pan. Serve warm or at room temperature.

By lutzflcat

BBQ Chicken Cornbread Bake
Dinner American

BBQ Chicken Cornbread Bake

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
  2. 2 Mix cream-style corn, muffin mix, corn, yogurt, and eggs together in a large bowl. Pour into the prepared dish.
  3. 3 Bake in the preheated oven for 30 minutes.
  4. 4 While casserole bakes, toss chicken with barbecue sauce.
  5. 5 Remove casserole from oven. Top with chicken mixture and sprinkle with Cheddar cheese.
  6. 6 Return to the oven and bake until cheese melts and chicken is heated through, about 15 minutes.

By apk979