• 2 cups corn, 1 cup creamed corn
  • 1 cup chopped tomatoes
  • 1 cup chopped onion
  • 1 small 4 oz can of mild green chilies
  • a good shake of chili powder, cumin, and ground coriander
  • 1/2 cup chopped green bell pepper

March 22, just into Spring and I’ve found  a large harvest of my arugula that has wintered over from last fall’s re-seeding. It’s the only greens that I have on hand and I want to incorporate them into dinner. Creamed Corn Soup is already on the menu.

My co-worker loaned me her slow cooking cook books a few weeks ago, and I found the corn soup recipe that looked good. I embellished it a bit of course, to suit my tastes, but still…it did not have any meat in it.

We can go days without meat in our diet, but after several days I do begin to crave a solid dose of protein, so I thought this meal needed some meat.

I happened to stop by the store and found a large yam and chicken on sale. I sliced and diced the chicken and yam and minced some garlic. Cooked it over medium heat for 25 minutes in a frying pan, with a lid, and  decorated my chopped arugula with these tender bites! It was a very satisfying combination of flavors and textures.

The Corn Soup was EASY. If you have canned or frozen corn on hand…this is a quick dinner. I used my slow cooker (3 hours on low), only because it was easy for me to make this during my son’s nap time, and then have it cook while we played and ran errands in the afternoon. It could easily be made in less than one hour, in a regular soup pot over the stove.

2 cups corn, 1 cup creamed corn—this was 3 cans for me, because I used canned stuff up in this recipe. I rinsed the cans with a little water and poured that into the pot.

1 cup chopped tomatoes–I used canned, but you could certainly use fresh or even salsa would work. I thought about using up my salsa in the fridge, but am saving it for another meal.

1 cup chopped onion.

1 small 4 oz can of mild green chilies

a good shake of chili powder, cumin, and ground coriander—no salt needed in this soup

1/2 cup  chopped green bell pepper.

Stir and heat through.

I served this with sour cream, cheddar cheese, tortilla chips, and avocado. That added the needed salt and extra flavoring, so that this soup didn’t need salt added, or chicken broth added, etc.

I froze the leftover soup in large glass containers, with room to spare. When I pull them out for work lunch boxes next week, I will add sour cream, cheese, chips, fresh. I thought about adding beans to this or chicken, directly into the soup. The recipe didn’t call for it, but it would be fine. I also have a great recipe for yam soup, that has salsa in it (I’ll have to share that one another time), so I think the yam would have been nice directly in the soup as well. This was a good recipe that I will use again.

Aren’t soups fun!? You can make some changes, additions, and add garnishes and they are so useful for using up leftover bits.

Let me know what you think of this one!