Rate & Review
Served warm or cold, this refreshing corn soup is garnished with a swirl of sour cream and a sprinkle of fresh herbs - a flavorful punch that will please your family and friends.
Ingredients:
1 package (16 ounces) fresh corn with husks removed (4 medium ears)
2 cans (12 fluid ounces each) NESTLÉ CARNATION Evaporated Lowfat 2% Milk or Evaporated Fat Free Milk
1 tablespoon extra-virgin olive oil
1 small yellow onion, chopped
1 carrot, peeled and sliced
1 celery stalk, sliced
2 large cloves garlic, chopped
Kosher salt and ground black pepper for seasoning
1 cup water
2 large sprigs fresh thyme
Light sour cream or crème fraîche (optional)
Chopped fresh chives for garnish (optional)
Directions:
CUT kernels from the cobs; reserve kernels and cobs. Place evaporated milk and corncobs in large saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover. Cook for 8 minutes.
MEANWHILE, heat oil in large skillet over medium-high heat. Add onion; cook, stirring frequently, for 3 to 4 minutes or until translucent. Stir in carrot, celery, garlic and reserved corn kernels. Season with salt and ground black pepper. Cook, stirring frequently, for 5 minutes or until vegetables are tender.
ADD vegetable mixture, water and thyme in saucepan; cover. Cook over medium heat, stirring occasionally, for 20 minutes. Discard corncobs and thyme. Cool mixture for about 10 minutes.
POUR soup into blender until it is half full; cover. Blend until smooth. Pour through a medium sieve into clean saucepan (discard contents of sieve). Repeat process with remaining soup. Reheat soup until heated through. Serve topped with swirl of sour cream and chives.
Cook's Tip: Soup is also great served chilled.
Estimated Times:
Prep Time:
20
Cooking Time:
30
Cooling Time:
10
Servings:0
This recipe is:
Review This Recipe
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Wonderful taste
Linda Kraskewicz from
I made this soup thinking my husband wouldn't really care for it,was I wrong. He loved the fresh corn taste, its a keeper recipe.
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Golden Summer Corn Soup
Carol Davis from
Edmond, OK
Even better than corn on the cob and not as messy.
Plan to brown corn a bit with next batch for a 'cooked outdoors' flavor.
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Added Crisp Bacon for even more flavor and crunch
Susan Campbell from
Grass Lake, MI
The soup is very good, however, my family like a bit of meat in my one-dish meals. I added a garnish of crisp cooked bacon along with the sour cream and chives, and they absolutely raved. With fresh sweet corn available, I will make this soup often. It is even good the next day, reheated in the microwave on medium.
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So Good!
JANICE GAREY from
Terre Haute, IN
I love corn any way you fix it! This is really good. I like to add some leftover mashed potatoes to corn soup too, it adds a thickness and adds some more flavor.
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intermediate
linda pena from
Pasadena, TX
This is a very delicious soup, I recommend it highly.
Nutrition Facts
Serving Size:
4
to 5 servings
Servings Per Recipe:
0
- Calories: 300
- Calories from Fat: 70
- Total Fat: 8g (12% of DV)
- Saturated Fat: 3.5g (18% of DV)
- Cholesterol: 30mg (10% of DV)
- Sodium: 280mg (12% of DV)
- Carbohydrates: 47g (16% of DV)
- Dietary Fiber: 2g (9% of DV)
- Sugars: 25g
- Protein: 16g
- Vitamin A: 50% of DV
- Vitamin C: 10% of DV
- Calcium: 50% of DV
- Iron: 0% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
Thinly sliced beef is featured in these yummy Southwestern Bundles- a fun way to make a main dish that is sure to please your kids and friends.
Ingredients:
1/4 cup fat-free ranch salad dressing
4 (8- to 10-inch) flavored flour tortillas (such as vegetable, tomato-basil or spinach)
1/2 cup bottled chunky salsa
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
1/4 cup sliced black olives (optional)
6 ounces thinly sliced roast beef
Directions:
SPREAD dressing evenly over tortillas. Top with salsa. Sprinkle with cheese and olives. Top with roast beef.
FOLD in sides, then roll up to form bundles. Place 2 bundles on microwave-safe plate. Microwave on HIGH (100%) power for 1 1/2 minutes or until cheese is melted.* Repeat with remaining 2 bundles.
*NOTE: If you like, serve bundles without heating. Or, place all 4 bundles on baking sheet and bake in preheated 350° F oven for 15 minutes or until heated through.
Estimated Times:
Prep Time:
10
Cooking Time:
3
Cooling Time:
0
Servings:4
Review This Recipe
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Mom of 2
Teri from
lancaster, PA
One son eats everything, the other eats cereal and cheese. The cereal eater LOVED it! He ate it right up. Serve with corn, and DONE!
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Wow!!!
Mel Kopp from
This was an easy great meal to fix. Everyone in my family enjoyed it. I was amazed to see my three year old son eat it.
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Southwestern Bundles
Ann from
Chicago, IL
This is a top 10 recipe? I thought looked like might be an easy one to make with my grandson but there are NO directions.
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DELICIOUS
MELISSA from
PADUCAH, KY
I MADE THESE SANDWHICHES FOR MY TWO KIDS ( 3YRS. & 1 YRS.) AND MY HUSBAND WHO IS THE PICKIEST EATER IN THE WORLD AND THEY LOVED THEM. I PASSED ON THE RECIPE TO MY SISTER-IN-LAW AND HER FAMILY LOVED IT AS WELL. I DIDN'T THINK THEY WOULD TASTE GOOD WITH RANCH AND SALSA MIXED BUT IT WAS GREAT, ESPECIALLY WHEN HEATED IN THE OVEN
Nutrition Facts
Serving Size:
Servings Per Recipe:
4
- Calories: 310
- Calories from Fat: 90
- Total Fat: 11g (16% of DV)
- Saturated Fat: 5g (25% of DV)
- Cholesterol: 40mg (14% of DV)
- Sodium: 1330mg (55% of DV)
- Carbohydrates: 34g (11% of DV)
- Dietary Fiber: 0g (0% of DV)
- Sugars: 2g
- Protein: 20g
- Vitamin A: 10% of DV
- Vitamin C: 0% of DV
- Calcium: 30% of DV
- Iron: 10% of DV
*Percent Daily Values are based on a 2,000 calorie diet.
Rate & Review
Spinach Stuffed Tomatoes are a great choice for a meatless entrée or side dish. Attractive and nutritious enhancement to any plate.
Ingredients:
1 package (12 ounces) STOUFFER'S Spinach Souffle, defrosted*
8 medium tomatoes
1/2 cup (2 ounces) shredded Parmesan, cheddar or Swiss cheese
Directions:
PREHEAT oven to 350° F.
CUT ½-inch slice from top of each tomato; scoop out pulp, leaving shell intact. Fill each tomato with spinach soufflé; sprinkle cheese over top. Place in shallow baking dish.
BAKE for 25 minutes.
*DEFROST Spinach Soufflé in microwave on MEDIUM (50%) power for 6 to 7 minutes.
Estimated Times:
Prep Time:
15
Cooking Time:
25
Cooling Time:
0
Servings:4
This recipe is:
In this recipe:
Review This Recipe
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Christmas Stars
theresa spohrer from
Apalachicola, FL
I found this recipe in a magazine back in the 90's,it called for cutting the tomato bottoms off in the shape of stars which you bake beside the stuffed ones,since it's red and green it's perfect for Christmas! My son is having everyone over for dinner this year and sure enough Christmas Stars is my dish assignmet! I'm going to try all the tips. Thank-You Stouffer's fans!
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Simple and tasty
Tony Jurcak from
Joliet, IL.
Here is a great tip. I used a muffin tin to cook stuffed tomatoes it holds them in place and you don't have to worry about them falling over. Like all the other reviews it was an excellent dish and will make again.
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Fancy tomatoes
PJ Janowitz from
Hialeah, FL
I have used this recipe to dress up a plain and simple dinner, as well as to embellish a fancy one. They are delicious, especially when tomatoes in the market are less than tasty. I agree, you need to lightly salt the inside of the tomatoes, then turn them upside down to drain out some of the liquid. Not only delicious but pretty as well.
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SOOO YUMMY.
melissa from
new york, ny
These are SO good. Just make sure you sprinkle some salt on the tomatoes to dry them out before stuffing them, or else it gets a little runny. I make a ton of these and snack on them throughout the week.
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EXTREME SATISFACTION
webb shetterly from
RIVERSIDE,CA
All my favorite tastes in one dish, will make this again and again.
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Try This..IT's even better!
Amanda Helton from
Birmingham, AL
Cook the spinach and the cheese together in a small bowl or casserole dish before filling the tomatoes. The after stuffing sprinkle a little cheese on top. It is a lot tastier and the tomatoes don't fall apart when trying to pick them up and eat them.
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Excellent
caron brady from
levittown, new york
I have made these over a dozen times since first trying them. They are wonderful. Definately add parmesan to the mixture before filling the tomatoes. Bon Appetit.
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I will make this again!
rachell barger from
tokyo japan
I liked this recipe. VERY EASY. The only trouble I had was the tomatoes getting mushy and falling over when they were cooking. I will make this again.!! Very good.
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Great
Kathryn Chestnut from
Palestine,TX
I am so tired of the same old vegetables! This is quick, easy and my family really enjoyed it.
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Easy
Lisa from
Winchendon MA
I made these last night. My husband thought they were very good. I did add a little more cheese into the mixture, also I added some bacon bits. This gave it a bit of texture and more flavor. I'll be making these again.
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Great Side Dish
Jennifer from
San Antonio, TX
I made these for a side dish at Thanksgiving. They were great. Everybody loved them. I had so many compliments on the stuffed tomatoes. All of my family was happy to see something different as a side dish. I will be making these again, since they are so easy to make.
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Great Prensentation
Nancy from
Minneapolis
These would work well with anything. I served these with a brown rice pilaf and some grilled halibut. It really did add some nice colour to the plate. It was a nice change to a dinner salad. I took the advice of the last review and mixed some extra parmesan cheese through the spinach before I spooned the mixture into the tomatoes. I actually think you could doctor these up even more if you wanted before filling the tomatoes. The only thing you have to be careful of is leaving them in too long as they will start to fall as the tomatoe softens up. I had one colapse because it was in a little too long. It didn't ruin the taste though...they were wonderful. I will definately be making these again!!
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Gimme More!!!!!!!
Christi W from
This side dish was soooooooooo good, I had to go back for more. I only used 4 tomatoes to one pkg. of spinach souffle, and topped it with fresh parm cheese. Next time though, I will mix some extra parmesan into the spinach, and on top. This one is a keeper.
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Sooooooooo Gooooooooood!!!
Amy Sload from
I made this for a dinner party of 12 adults and 8 kids. Huge hit. The women took the recipe home with them!!!
Nutrition Facts
Serving Size:
Servings Per Recipe:
4
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is:
Rate & Review
Try these Almond-Iced Ginger Cookies!! Easy to make and they add a festive flair to any meal!!
Ingredients:
20 store-bought gingersnap cookies
2 tablespoons cream cheese
1 tablespoon butter, at room temperature
1/4 teaspoon vanilla extract
1 tablespoon Parisian Almond Crème Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
1/2 cup powdered sugar
Directions:
BEAT cream cheese, butter and vanilla extract in small mixer bowl until smooth. Beat in Coffee-mate and powdered sugar until creamy. Icing should be the consistency of thick frosting; beat in more powdered sugar, if needed.
FROST tops of cookies with about 1 teaspoon icing each.
Estimated Times:
Prep Time:
15
Cooking Time:
0
Cooling Time:
0
Servings:20
This recipe is:
In this recipe:
Review This Recipe
-
Sounds yummy
sonia blackington from
national city ca
I think I would make it exactly that way but sandwich it with vanilla ice cream in between for those warm fall days coming up! Maybe even some chocolate chip cookie dough ice cream!
Nutrition Facts
Serving Size:
Servings Per Recipe:
20
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe is: