CHEDDAR CORN CHOWDER
Provided by Ina Garten
Categories main-dish
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
EASY CHICKEN AND CORN CHOWDER
This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.
Provided by Athyna
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
- Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
- Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g
QUICK CHICKEN AND CORN CHOWDER
Healthy chicken and corn chowder! Vegetable broth can be used instead of chicken broth. Canned corn can be used instead of frozen corn.
Provided by drrckbr
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
- Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 24.1 g, Cholesterol 42.8 mg, Fat 10.1 g, Fiber 3.6 g, Protein 20.3 g, SaturatedFat 4.9 g, Sodium 423.8 mg, Sugar 5.3 g
CHICKEN AND WHITE CORN CHOWDER
Provided by Sandra Lee
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, add the bacon and cook until browned, about 5 minutes. Add the onions and cook until softened, about 5 minutes. Add the flour, stirring constantly for 1 minute, until the flour is just slightly golden. Slowly add the chicken stock, whisking constantly to avoid lumps. Whisk in the milk and add the corn cobs and thyme to the pot. Bring to a simmer and cook about 15 minutes, stirring occasionally to infuse the corn flavor into the soup. Remove the cobs and thyme from the pot. Stir in the corn kernels and shredded chicken. Bring back to a simmer, remove from the heat, ladle into bowls and serve hot.
CHICKEN, WHITE BEAN, CORN & CHEDDAR CHOWDER
WOW. This is the most delicious chowder I've had in a long time. I didn't have half-and-half or whipping cream so I used evaporated milk. I also didn't have any cheese, but the flavors are so great you can skip it. I added some creamed corn to this because I wanted more corn in the recipe, and I also added an additional can of white beans (personal preference). I loved that I could boil my chicken and have the stock ready. This is a definite make-again recipe courtesy of Spilling the Beans.
Provided by AmyZoe
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan set over medium-high heat, cook the bacon (if using) until crisp.
- Transfer it to paper towels to drain and cool, then crumble and set it aside.
- If you're not using bacon, heat a drizzle of oil and blob of butter in the saucepan over medium heat.
- Saute the onion and celery in the bacon drippings (or oil and butter) for about 5 minutes, until soft.
- Add the flour and cumin and cook, stirring, for another minute.
- Stir in the stock, potatoes, and beans and bring to a simmer.
- Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
- Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
- Add the cheese and stir just until it melts.
- Season with salt and pepper and serve hot, topped with crumbled bacon, if using.
Nutrition Facts : Calories 374.5, Fat 14, SaturatedFat 7.3, Cholesterol 38.1, Sodium 558.4, Carbohydrate 44.9, Fiber 6.5, Sugar 5.1, Protein 19.6
CHICKEN, WHITE BEAN, CORN & CHEDDAR CHOWDER
Yum. I skipped the chicken and added more beans. I also used a little ham with bacon bits. Recipe courtesy of Spilling the Beans.
Provided by AmyZoe
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan set over medium-high heat, cook the bacon until crisp.
- Transfer it to paper towels to drain and cool, then crumble it and set aside.
- Saute the onion and celery in the bacon drippings or oil and butter for about 5 minutes, until soft.
- Add the flour and cumin and cook, stirring, for another minute.
- Stir in the stock, potatoes, and beans and bring to a simmer.
- Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
- Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
- Add the cheese and stir just until it melts.
- Season with salt and pepper and serve hot, topped with crumbled bacon.
Nutrition Facts : Calories 453.1, Fat 17, SaturatedFat 8.4, Cholesterol 57.3, Sodium 437.1, Carbohydrate 51.7, Fiber 7.4, Sugar 7.1, Protein 25.7
FAMILY-PLEASING TURKEY CHILI
My children really love this recipe, and it's become one of their favorite comfort foods. The ingredients are relatively inexpensive, and leftovers are wonderful! -Sheila Christensen, San Marcos, California
Provided by Taste of Home
Time 4h25m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until meat is no longer pink, breaking it into crumbles. Add garlic; cook 1 minute longer. Drain. , Transfer to a 4-qt. slow cooker. Stir in the tomatoes, kidney beans, black beans, broth, corn, tomato paste, chili powder, pepper, cumin and garlic powder. , Cover and cook on low until heated through, 4-5 hours. If desired, serve with toppings., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 349 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 725mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 12g fiber), Protein 27g protein. Diabetic Exchanges
WHITE CHEDDAR CORN CHOWDER
With a tex-mex like blend of green chiles, fire-roasted tomatoes, creamed corn and tortilla chips this soup will warm you up on the even the coldest days.
Provided by Steph
Categories Main Course Soup
Yield 8
Number Of Ingredients 13
Steps:
- In a large sauce pot, melt butter over medium heat. Add onions and saute until soft. Add garlic and saute for another minute.
- Add chicken broth and cumin, then bring to a boil. Reduce heat and cover, simmering for about 5 minutes.
- Stir in the chicken, half-and-half, cheese, corn, chiles, and tomatoes. Cook and stir over medium-low heat until cheese is melted.
- Top with cilantro and tortilla chips. Serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 2039 kcal, Fat 135 g, SaturatedFat 88 g, Cholesterol 404 mg, Sodium 4917 mg, Carbohydrate 126 g, Sugar 62 g, Protein 75 mg
WHITE-CHEDDAR CORN CHOWDER
Nearly a meal in itself, a bowl of white-cheddar corn chowder has surprising creaminess and heft, despite being low in fat. Ground coriander, cumin, and cayenne add a dash of spiciness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add celery, and cook until tender, about 4 minutes. Add coriander, cumin, and cayenne. Raise heat to medium-high, and add wine. Cook until most of the liquid has evaporated, 2 to 3 minutes. Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface). Reduce heat, and simmer until potatoes are tender, about 15 minutes.
- Add corn, and cook until tender, 3 to 4 minutes. Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir. Reheat if needed. Season with salt and pepper. Pour into bowls, and top with cheese.
Nutrition Facts : Calories 233 g, Cholesterol 11 g, Fiber 4 g, Protein 9 g, SaturatedFat 3 g, Sodium 416 g
CHEDDAR CORN CHOWDER
My children absolutely love this rich, zippy soup. They have just one complaint - it seems I never make a big enough batch to suit them!
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and red pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 1 minute or until thickened. , Add the potatoes, corn, mustard, paprika, salt, pepper flakes and pepper; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Add milk; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions.
Nutrition Facts : Calories 272 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 605mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein.
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