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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

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

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

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

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

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

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

The Best Slow Cooker Cream Corn
Dinner

The Best Slow Cooker Cream Corn

4.5

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 In a 6 quart slow cooker, combine the corn, cream cheese, butter, sugar, American cheese and milk. Cover and set to Low. Cook for about 3 hours, stirring every 30 minutes. Cheese and milk burn easily, so I would not recommend cutting the time and using the High setting.

By mamamelton

Pepper Corn
Dinner

Pepper Corn

3.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt cream cheese and butter in a saucepan. When ingredients are melted, stir in evaporated milk, corn, and green chilies. Pour mixture into an 8x8 inch pan.
  3. 3 Bake in a 350 degrees F (175 degrees C) oven for 20 minutes; until brown and bubbly.

By Danelle

Marian's Creamed Corn
Dinner

Marian's Creamed Corn

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2 Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
  3. 3 Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
  4. 4 Bake in the preheated oven 20 to 30 minutes, until lightly browned.

By DAS

Zucchini and Corn Gratin
Side Dish

Zucchini and Corn Gratin

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Cook onions in large nonstick oven proof skillet on medium heat 3 to 4 min. or until crisp-tender. Stir in corn and peppers; cover. Cook 5 to 6 min. or until corn is tender, stirring frequently.
  2. 2 Mix flour and milk until blended. Add to corn mixture; mix well. Cook 4 to 5 min. or until thickened, stirring frequently. Add zucchini; mix well. Top with cheese.
  3. 3 Heat broiler. Broil vegetable mixture 3 to 4 min. or until cheese is melted.

By Kraft

Quinoa and Black Bean Bliss
Dinner

Quinoa and Black Bean Bliss

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low and cook at a simmer until the water is absorbed, about 15 minutes.
  2. 2 Mix black beans and corn kernels in a large bowl; add cooked quinoa and stir. Spoon quinoa mixture into 4 bowls; top each with salsa and avocado.

By Jen

Zucchini, Corn, and Tomato Pie
Dinner

Zucchini, Corn, and Tomato Pie

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
  2. 2 In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
  3. 3 Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

By Kim Graber

Fresh Corn Fritters

Fresh Corn Fritters

4.7

Prep
5 min
Cook
8 min
Total
15 min

Instructions

  1. 1 Beat eggs in large bowl. Add sour cream, muffin mix, corn, bacon and ground red pepper. Stir just until blended.
  2. 2 Heat 1-inch of oil in deep fat fryer or skillet to 350 degrees F. or until batter sizzles when dropped into oil. Gently drop batter by tablespoonfuls into hot oil. Cook 1 to 2 minutes or until bottom is golden brown. Turn and cook 1 to 2 minutes longer, or until golden brown. Remove to drain on paper towels.

By MarthaWhiteR

Creamed Corn
Dinner

Creamed Corn

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a large pot over medium heat, melt the butter and blend together with the flour.
  3. 3 Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken.
  4. 4 Stir in cheese and pour into a 2 quart casserole dish. Bake for 15 to 20 minutes.

By Gina

Creamy Garlic Mushroom Chicken
Dinner

Creamy Garlic Mushroom Chicken

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 FOR THE SAUCE: In a medium size bowl combine the soup, mayonnaise, sour cream, corn and Parmesan cheese. Mix well.
  3. 3 Place the chicken breasts in a 9x13 inch baking dish and pour the sauce mixture over the chicken. Sprinkle with Cheddar cheese and breadcrumbs for topping and bake in the preheated oven for 38 to 40 minutes. Let cool and serve.

By Allie

Southwest Style Creamy Corn Chowder
Dinner

Southwest Style Creamy Corn Chowder

3.8

Prep
10 min
Cook
210 min
Total
220 min

Instructions

  1. 1 Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.

By KITTYNYUMA

Maryanne's Cornbread
Dinner

Maryanne's Cornbread

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  2. 2 In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together the eggs, milk and melted butter until creamy. Stir in flour mixture until blended. Fold in frozen corn if using. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.

By Maryanne

Pig Slop
Dinner

Pig Slop

3.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Place the kielbasa, baked beans, chili beans, corn, bell pepper, and onion into a mixing bowl. Sprinkle in the chili powder and Cheddar cheese. Stir until evenly mixed, then pour into a 9x13-inch baking dish.
  3. 3 Bake in the preheated oven until the mixture is hot and the cheese has melted, 25 to 30 minutes.

By Brooke