Rating: 4.44 stars
131 Ratings
  • 5 star values: 77
  • 4 star values: 44
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3

This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.

Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.

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  • Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

Nutrition Facts

311 calories; protein 12.5g; carbohydrates 46.4g; fat 10.9g; cholesterol 22.2mg; sodium 1275.1mg. Full Nutrition
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Reviews (134)

Most helpful positive review

Rating: 5 stars
04/23/2005
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. Read More
(71)

Most helpful critical review

Rating: 1 stars
12/20/2010
This recipe is very bland. Huge disappointment.:-( Read More
(4)
131 Ratings
  • 5 star values: 77
  • 4 star values: 44
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
04/23/2005
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. Read More
(71)
Rating: 5 stars
08/11/2006
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. Read More
(55)
Rating: 5 stars
04/23/2008
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.:) Read More
(45)
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Rating: 5 stars
10/05/2003
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! Read More
(15)
Rating: 5 stars
03/09/2003
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. Read More
(14)
Rating: 4 stars
03/09/2003
such a nice soup! i threw in a celery stalk and some left over chicken. i will make it again this winter Read More
(12)
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Rating: 5 stars
03/07/2007
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. Read More
(11)
Rating: 4 stars
08/01/2011
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. Read More
(9)
Rating: 4 stars
10/22/2002
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. Read More
(6)
Rating: 1 stars
12/20/2010
This recipe is very bland. Huge disappointment.:-( Read More
(4)