Cream Cheese Corn And Potato Soup Recipe

Name: Cream Cheese Corn And Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can creamed corn; 1 (10 3/4 ounce) can cream of potato soup; 4 -5 ounces whole kernel corn (frozen or canned,if canned,drain); 8 ounces neufchatel cheese, cut in small cubes; 8 ounces half-and-half or 8 ounces whole milk (either one for richness); 8 ounces filtered water; 1/4 - 1/2 teaspoon white pepper; 1/4 teaspoon red pepper flakes; 1 tablespoon potato starch or 1 tablespoon arrowroot; 1/4 teaspoon salt (I did not use) (optional); 1/4 Splenda sugar substitute, add to finished product as desired

Servings: persons

1 (15 ounce) can creamed corn
1 (10 3/4 ounce) can cream of potato soup
4 -5 ounces whole kernel corn (frozen or canned,if canned,drain)
8 ounces neufchatel cheese, cut in small cubes
8 ounces half-and-half or 8 ounces whole milk (either one for richness)
8 ounces filtered water
1/4 - 1/2 teaspoon white pepper
1/4 teaspoon red pepper flakes
1 tablespoon potato starch or 1 tablespoon arrowroot
1/4 teaspoon salt (I did not use) (optional)
1/4 Splenda sugar substitute, add to finished product as desired

1
Wisk half and half, water and starch until blended in 5-qt.
2
pot with lid.
3
Place on medium heat.
4
Add Neufchatel cheese.
5
Heat and stir until cheese starts to break down.
6
Add rest of ingredients EXCEPT Splenda.
7
Bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld.
8
Stir frequently.
9
Add Splenda when finished if you wish soup to be sweeter.
10
Adjust liquid needs if it thickens too much upon standing.
11
This is good with some shredded sharp cheese and slivered green onions on top-- don't overdo as this will change the taste of the soup.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (15 ounce) can creamed corn, 1 (10 3/4 ounce) can cream of potato soup, 4 -5 ounces whole kernel corn (frozen or canned,if canned,drain), 8 ounces neufchatel cheese, cut in small cubes, and more.

Yes, Cream Cheese Corn And Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Cheese Corn And Potato Soup

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