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This is a rich soup that is slightly sweet.

Rate this recipe 3.9/5 (12 Votes)


  • 1 sweet onion, diced
  • 1 tsp, garlic, minced
  • 1 potato, cubed
  • 2 cups sweet corn
  • 4, green onions, sliced
  • 1 tnsp vegan margarine
  • 1 tbsp club house roasted chili and tamarind seasoning
  • 1/2 tbsp salt
  • 1 pkg cream cheese, softened
  • 2 tbsp cornstarch in 1/4 cup water


Servings 4
Level of difficulty Average
Preparation time 5mins
Cooking time 20mins
Cost Average budget


Step 1

Saute onions and garlic until caramelized.

Step 2

Fry potatoes until softened.

Step 3

Add all ingredients to a lg pot, boil until thickened.

Step 4

Serve with homemade bread.

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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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