69 corn soup recipes

Hearty low-fat vegetable soup with potatoes, zucchini, squash, carrots, pureed tomatoes, and kidney beans. Oil-free and loaded with garden veggies, this make-ahead soup tastes even better the next day.

Warm up your winter with this exotic soup made of cucumbers, tomatoes and grilled bannock.

A basic soup base that's made with tomato sauce. Perfect to use when creating any kind of soup!

Corn vegetable medley with broccoli, cauliflower, and carrots simmered in golden corn soup and milk, then finished with melted cheddar. A creamy, cheesy vegetable side dish.

Pork chops baked on a bed of cornbread stuffing with golden corn soup, topped with a brown sugar mustard glaze. A one-dish weeknight dinner.

Chunks of ham, tender noodles, sweet corn, and melted cheddar cheese slow-cook together into a creamy casserole that requires almost zero effort.

Thick, freezer-friendly broccoli cheddar chowder loaded with hash browns, corn, and pimientos. Mix it up, freeze it, then reheat for a cozy weeknight bowl.

Polenta triangles with green chiles, roasted red peppers, corn, and sharp cheddar. Cooked polenta set in a pan, sliced into triangles. Stovetop or microwave method.

Beef tamale pie with seasoned ground beef, peppers, salsa, and black olives sandwiched between two layers of golden cornbread, topped with melted Colby Jack. A potluck-sized 9x13 crowd-pleaser that serves 12.

Make-ahead Mexican chicken casserole with corn tortillas, sour cream, green chiles, mushrooms, and sharp cheddar. Refrigerate overnight and bake for an easy crowd-pleaser.

Black eyed pea casserole layers spiced ground beef, black-eyed peas, and tomatoes between torn corn tortillas and melty cheddar, then bakes it into a hearty Tex-Mex bake with a Creole kick.

Fresh corn blinis topped with smoked salmon and chive cream. Fluffy cornmeal pancakes flecked with fresh corn kernels, crowned with silky cold-smoked salmon and a dollop of tangy cream. Elegant bite-sized appetizer.

This scrumptious appetizer is made with cornmeal, buttermilk and zucchini.

These tacos were delicious! Made them for a recent family dinner, and everyone at the table just kept asking for more. Thank goodness that I had enough to cover everyone's appetite :)

We used leftover grilled vegetable salad to make these quick tacos, and they were very yummy!

My version of Bobby Flay's very distinctive southwestern, egg-less potato salad from his restaurant, Mesa Grill. Make sure you pour the sauce over the potatoes while they're still warm to ensure the flavors soak in. This salad goes nicely with grilled meat, poultry or seafood.