This is delicious. I pureed half of the corn to make it creamier. I recommend melting the cream cheese a little first so that it melts into the soup easier.
Very good soup! I used a sweet onion, unsalted butter, 1% milk, and low-sodium broth. I added about a cup more broth than called for (and it made just enough for 3 adults and 2 kids as the main course of dinner). I also used Neufchatel cheese, and was afraid it wouldn't work, but it did. It was actually very thin until I added the cheese, and I was worried. At first, the cheese broke up into little chunks, but I wisked it really well and it worked fine. I don't use canned corn so I used 3 cups frozen (a mix of white and yellow). I used garlic powder and just a sprinkle of the garlic salt. Served with crackers and a nice green salad.
Yummy soup! I made exactly as instructed velvety smooth and filling. I can see adding some grilled chicken breast to it but it's good for me as is. I made this on a stormy night.:)
THE BEST!!! I LOVE creamy soups and this one is the pinnacle of a great cream soup. I was a little wary about trying a cream soup on my own but WOW! It does not get any simpler than this. Don't let the ingredients fool you they combine to make one tasty dish. ABSOLUTELY FABULOUS!
Such great flavour for such a simple soup! I loved it. I added 1/4 pound of imitation crab to this soup for a bit of a twist and it was delicious.
such a nice soup! i threw in a celery stalk and some left over chicken. i will make it again this winter
I really enjoyed this soup. Next time I will follow the advice of someone else and melt the cream cheese before adding it. It was difficult to get it fully incorporated. This soup has a lot of options. It would be great with crab, bacon, cheese, or just about anything else.
I thought this tasted okay. I was looking for a corn soup or chowder to use some corn I had just cut off some cobs. I did use no sodium broth and fresh corn instead of canned. I am glad I did because, with the added garlic salt, this would have been way too salty. I ended up using corn from 4 cobs for the 2 12oz cans. I subbed 1 Tblsp. of dry parsley for the parsley and it worked fine and just did a pinch or so of black pepper, as I don't really care for it. I tasted it and thought it was missing something and a little too thin. I ended up adding a Tblsp. more of flour, and whisking that in, and chopping up a couple of sprigs of green onion and adding that also. It much improved the taste and texture. I had no bacon like a lot of the other corn soups and chowders tend to use as garnish, etc. but we did sprinkle it with a cheese blend. It was filling tonight and quick for what I had in the house.
This soup is delicious! Very simple and easy to make. I substituted some ingredients for lower fat versions and it was still creamy and amazing.
This recipe is very bland. Huge disappointment.:-(
