Re: SOUPAn easy way to make creamed corn in just minutes! IN VITAMIX

[Guest guest]

You can make this in its entirety in your Vitamix. Heat the milk first on the stove, throw everything into the Vitamix except the 1 c. corn, walk up to HIGH and let it run until it's as hot as you want, turn down to a low VARIABLE speed, add your corn, serve.

-----Original Message-----

From: Marsha <werus@...>

Here’s a soup I do in the Vitamix.

An easy way to make creamed corn in just minutes!

What I do is put everything in the Vitamix except for 1 c of corn….I put it in a pan on the stove, don’t turn the stove on until you’ve blended up everything else and poured it into the pan, then I just gently heat. I also add cayenne pepper for a little kick, otherwise it’s fairly bland. I’ve used regular whole milk and almond milk, it’s good either way. Marsha

HEALTHY CREAMED CORN SOUP

Prep and Cook Time: 5 minutes

Ingredients:

1 cup low-fat milk

1 + 1 cups corn kernels (fresh or frozen)

1 TBS honey

Sea salt and pepper to taste

Directions:

Combine 1 cup of Milk, 1 cup of corn and 1 TBS honey in blender. Add sea salt and pepper to taste. Blend on medium speed for 1 minute.

In a mixing bowl, combine remaining cup of corn kernels with the corn purée.

On stove, heat on medium for 5 minutes.

Garnish with minced parsley or toasted sunflower seeds. Serve with chicken or any type of seafood (such as shrimp, scallops or fish).

..

[Guest guest]

Any other recipes?Sent from my iPhoneOn 30 Jul 2011, at 17:01, "Marsha" <werus@...> wrote:

Here’s a soup I do in the Vitamix. An easy way to make creamed corn in just minutes! What I do is put everything in the Vitamix except for 1 c of corn….I put it in a pan on the stove, don’t turn the stove on until you’ve blended up everything else and poured it into the pan, then I just gently heat. I also add cayenne pepper for a little kick, otherwise it’s fairly bland. I’ve used regular whole milk and almond milk, it’s good either way. Marsha HEALTHY CREAMED CORN SOUP Prep and Cook Time: 5 minutes Ingredients: 1 cup low-fat milk 1 + 1 cups corn kernels (fresh or frozen) 1 TBS honey Sea salt and pepper to taste Directions: Combine 1 cup of Milk, 1 cup of corn and 1 TBS honey in blender. Add sea salt and pepper to taste. Blend on medium speed for 1 minute. In a mixing bowl, combine remaining cup of corn kernels with the corn purée. On stove, heat on medium for 5 minutes. Garnish with minced parsley or toasted sunflower seeds. Serve with chicken or any type of seafood (such as shrimp, scallops or fish). FROM GEORGE MATELJAN

[Guest guest]

, Per your request, here are the only other ones I’ve made that we decided to have again.  I’ve made notes along with the recipe when I made them….I did not use the VM for these.  I’m sure you could find a way to use your VM with these.   Enjoy, Marsha Chipotle and Chicken Soup I made this delicious soup…..here’s what I did differently, somewhat based on reviews….one of the most delicious soups I’ve had lately. It says to mash some of the beans….I love my beans, so I ended up opening a second can, because: it was a little spicy for me….there was a little more chicken than it called for and I added some corn like one of the reviewers suggested. I added more chicken broth and when serving, topped it with a tbsp of sour cream and crumbled blue corn chips. WOW,  that made all the difference, not so spicy, yet lots of flavors.  MMMM yum!!!  Quick too, if you already have chicken rotisserie or frozen, I had to ‘steam’ frozen ones before I could put it all together.  I didn’t need any olive oil.   A chipotle chile (canned smoked jalapeño pepper) adds smoky heat to this soup. If you want to tame the spice, substitute 1/2 teaspoon smoked paprika for the chile. Yield: 4 servings Ingredients        1/2  teaspoon  ground cumin        1  (15.5-ounce) can navy beans, rinsed and drained        1  (14.5-ounce) can no-salt-added stewed tomatoes        1  (14-ounce) can fat-free, less-sodium chicken broth        1  chipotle chile, canned in adobo sauce, finely chopped        2  cups  chopped cooked chicken breast (about 1/2 pound)        1  tablespoon  extra virgin olive oil        1/2  cup  reduced-fat sour cream        1/4  cup  chopped fresh cilantro Preparation Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until thoroughly heated. Remove from heat; stir in oil. Place 1 1/4 cups soup in each of four bowls. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro. , Cooking Light, NOVEMBER 2006 Curried Date Carrot Soup THIS WAS DELICIOUS AND SO EASY!!!   GOES WELL WITH MOROCCAN OR INDIAN FLAVORS. 2/3 cup pitted dates1 onion, chopped2 stalks celery, chopped2 cloves garlic, minced1 tbsp. ginger root, minced or substitute 1 tsp ground ginger1 1/2 tbsps. olive oil2 tbsps. flour2 14 oz. cans low sodium chicken broth2 1/2 cups sliced carrots1 tsp. ground cumin1/2 tsp. curry powder1 pinch cayenne pepper1 pinch black pepper1 tbsp. lemon juice Chop dates and set aside. In a heavy saucepan, sauté onions, celery, garlic, and ginger in oil over medium heat for 3 to 4 minutes or until translucent. Remove from heat and stir in flour. Return to heat and cook for 1 to 2 minutes, then whisk in chicken broth. Stir in carrots, cumin, curry powder, cayenne, and black pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes, stirring occasionally. Stir in dates and simmer another 5 to 10 minutes, or until carrots are soft. Remove from heat and puree in a blender or food processor until smooth. Pour back into pan. Stir in lemon juice and return to cook top until thoroughly heated. Spoon into bowls and garnish with a spoonful of yogurt. Yields 4 servings. Curried Pumpkin Soup I made this without mushrooms.  I used coconut milk in place of the butter.  I used Better than Boullion....I felt that gave the soup a little stronger taste than what I would like, definitely savory.  Bob really liked it.  Next time I'll try a boxed veggie broth and see if that makes it taste more tender.  1/2 lb. fresh mushrooms, sliced1/2 cup chopped onion2 Tbs butter or margarine2 Tbs all-purpose flour1/2 to 1 tsp curry3 cups vegetable broth1 can (15 oz) solid-pack pumpkin1 can (12 oz) evaporated milk1 Tbs honey1/2 salt1/4 tsp pepper1/4 tsp ground nutmegSour cream and chives, optional In a large saucepan, saute the mushrooms and onionin butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish individual servings with sour cream and chives if desired. Yield: 7 servings Kate’s Creamed Corn Soup:   1 onion, chopped 2 cups vegetable broth 2 carrots, chopped 1 small sweet potato, chopped 1.5 bags of frozen organic corn 1 cup vanilla oat milk 1/2 tsp turmeric sea salt and pepper to taste   Saute onion on medium heat in a bit of vegetable broth until soft. Add the rest of the broth, carrots and sweet potato. Cook for about 10 minutes or until vegetables are soft. Add frozen corn, oat milk and tumeric. Continue cooking for another 10 minutes. Remove from stove and puree in blender. Add salt and pepper to taste.   WE  LIKE THIS BUT I FELT IT NEEDED SOMETHING, ...MAYBE CAYENNE FOR A ZIP.  CURRY WOULD MAKE IT AN ENTIRELY DIFFERENT SOUP. I WANTED TO PUT A DOLLOP OF YOGURT IN MY BOWL BUT DIDN'T DARE...MY HUSBAND REALLY LIKED IT THE WAY IT IS.. SOMEONE SUGGESTED THIS IDEA:  TAKE A ROASTED RED PEPPER, PUREE IT IN THE BLENDER, PUT A DOLLOP ON TOP OF THE SOUP IN YOUR BOWL.  SOUNDS WONDERFUL!!!!!!!!!!!!!!!!!!!! Mediterranean Roasted Red Pepper and Chickpea Soup 1 small onion chopped1 (19 oz) can chickpeas, rinsed and drained1 (14 oz) can or 2 cups low sodium chicken or vegetable broth warmed1 (12 oz) jar of roasted red peppers, drained2 Tbsp Greek or regular plain, low-fat yogurt or sour... cream, optional Saute' onion in olive oil until tender. Add warmed broth to Vita-Mix, then add onions. Add most of the chickpeas and red peppers, reserving about 1/4 of each. Blend on high for a few minutes, then reduce to variable speed 2 and reduce foam. Add remaining chickpeas and red peppers. Blend for about 10 seconds on lower variable speeds until desired " chop " or texture is reached. Garnish with yogurt or sour cream if desired. next time add some chipotle seasoning, some cayenne pepper and or some Moroccan flavor From: [mailto: ] On Behalf Of Sent: Saturday, July 30, 2011 4:35 PM Subject: Re: SOUPAn easy way to make creamed corn in just minutes! IN VITAMIX Any other recipes?Sent from my iPhoneOn 30 Jul 2011, at 17:01, " Marsha " <werus@...> wrote: Here’s a soup I do in the Vitamix. An easy way to make creamed corn in just minutes! What I do is put everything in the Vitamix except for 1 c of corn….I put it in a pan on the stove, don’t turn the stove on until you’ve blended up everything else and poured it into the pan, then I just gently heat. I also add cayenne pepper for a little kick, otherwise it’s fairly bland. I’ve used regular whole milk and almond milk, it’s good either way. Marsha HEALTHY CREAMED CORN SOUP Prep and Cook Time: 5 minutes Ingredients: 1 cup low-fat milk 1 + 1 cups corn kernels (fresh or frozen) 1 TBS honey Sea salt and pepper to taste Directions: Combine 1 cup of Milk, 1 cup of corn and 1 TBS honey in blender. Add sea salt and pepper to taste. Blend on medium speed for 1 minute. In a mixing bowl, combine remaining cup of corn kernels with the corn purée. On stove, heat on medium for 5 minutes. Garnish with minced parsley or toasted sunflower seeds. Serve with chicken or any type of seafood (such as shrimp, scallops or fish). FROM GEORGE MATELJAN