BIG-BATCH CORN AND POTATO CHOWDER
This creamy chowder is chock-full of veggies. Make a huge pot of it, freeze it in quart containers and have peace of mind knowing that dinner can just be thawed and reheated.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the butter and oil in a large Dutch oven or saucepan over medium heat. Once the butter melts, add the corn, celery, onions, bell peppers, garlic, 1 tablespoon salt, thyme and cayenne, and cook, covered, stirring frequently, until the vegetables are tender and have just begun to turn brown, 8 to 10 minutes. Sprinkle the flour over the mixture, and stir until it has all been absorbed, about 1 minute. Add 4 cups warm water, the milk, cream, potatoes and 1 tablespoon salt, and cook, stirring constantly, until the soup comes to a simmer and thickens. Partially cover and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the potatoes are tender, 15 to 20 minutes. Season with salt and pepper.
- Let the soup cool to room temperature, divide among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let the soup thaw in the refrigerator overnight. Bring to a simmer over medium-low heat, stirring frequently, until heated through. Thin with a little water if desired, and add salt to taste.
QUICK POTATO CORN CHOWDER
This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.
Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.
CHEESY POTATO AND CORN CHOWDER
Comfort food . . . hot and tasty for those cold winter days.
Provided by Jackay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 7
Number Of Ingredients 10
Steps:
- In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
- Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
- Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 11.8 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 5.4 g, Sodium 1020.8 mg, Sugar 11 g
CORN AND POTATO CHOWDER FOR MASAKO
We had our friends Masako and her husband from my hometown in Japan as guests for about 6 weeks last year. We toured the US - mostly the East Coast and the Southwest showing them all the fabulous sights. During our touring, Masako was introduced to potato and corn chowder and from that point on, every place we stopped she would ask me if the restaurant had corn and potato chowder. Knowing how much she loved this chowder, I knew exactly what I was going to make for her upon our return home. My favorite corn and potato chowder from one of the best places to eat bbq - Dinosaur BBQ in Syracuse and Rochester, NY. We try to eat there anytime we are nearby visiting my nephew - the food is great, but I just love their cookbook. Every recipe I've tried from the book is sooo good! This recipe is not the exact copy from the book, but very close to it. This chowder will thicken if you refrigerate and may need to be thinned out by adding some water to your taste. Alternatively, if you prefer for dietary reason, you can substitute milk for half-and-half.
Provided by Rinshinomori
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in a soup pot over medium heat.
- Add bacon and cook until medium crisp. Scoop out the bacon and drain on paper towel. Save for later.
- Leave about 1 T or so of fat from the pot and add onions, peppers, garlic, salt and pepper. Cook till soft.
- Sprinkle on the flour and mix into the vegetables. Cook for about 1-2 minutes.
- Add the broth and potatoes. Cover the pot and bring to a boil. As soon as it comes to a boil, lower the heat heat to simmer and continue cooking for 10- 12 minutes or until potatoes are tender.
- Add the shredded carrots and corn. Cover and simmer 5-6 minutes to blend flavors.
- Add the half-and-half, thyme, hot pepper sauce, and saved bacon bits. Simmer additional 3-4 minutes. Check for salt and pepper and add more if desired.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 310.9, Fat 11.9, SaturatedFat 5.5, Cholesterol 27.8, Sodium 340, Carbohydrate 44.5, Fiber 4.8, Sugar 4.9, Protein 10.1
FRESH CORN & POTATO CHOWDER
This corn chowder recipe was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. -Tracy Bivins, Knob Noster, Missouri
Provided by Taste of Home
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.
Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 534mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
OLD FASHIONED CORN AND POTATO CHOWDER
This really is old fashioned! It comes from "The Culinary Arts Institute Encyclopedia of Cooking and Homemaking" which was published in 1940. This wonderful book has been passed down through 4 generations of women in my family. Proof that some of the best stuff is the oldest and simplest.
Provided by Malriah
Categories Chowders
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine, in a large pot,all ingredients except milk and flour/water.
- Cook until potatoes are fork tender.
- Add milk and flour/water, stirring well.
- Bring to a boil and allow to cook for 10 minutes.
- Serve with chopped green onion and shredded cheese as a garnish.
Nutrition Facts : Calories 262, Fat 8.8, SaturatedFat 4.8, Cholesterol 24.7, Sodium 384.5, Carbohydrate 40.8, Fiber 4.1, Sugar 5.2, Protein 9
POTATO, BACON, AND CORN CHOWDER
A quick and delicious comfort food made with canned corn, potatoes and bacon.
Provided by Kim R.
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
- Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 35.6 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 475.3 mg, Sugar 9.1 g
More about "corn and potato chowder for masako recipes"
ROASTED CORN AND POTATO CHOWDER - I WASH YOU DRY
From iwashyoudry.com
5/5 (3)Total Time 50 minsCategory DinnerCalories 423 per serving
- Add the corn kernels, diced potato, oil, 1/2 tsp salt and 1/4 tsp pepper in a large bowl and toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast in oven for 20-25 minutes, stirring half way, until corn and potatoes are lightly charred.
- In a large pot over medium high heat, add the bacon pieces and cook for two minutes or until bacon grease is rendered, but bacon is still soft. Add the diced onion, and saute for 5 minutes, or until onion is soft and translucent. Add the roasted corn and potato to the pot and stir to combine.
POTATO CORN CHOWDER - DAMN DELICIOUS
From damndelicious.net
3.3/5 (3)Estimated Reading Time 3 minsServings 4Total Time 50 mins
QUICK POTATO CORN CHOWDER - SPEND WITH PENNIES
From spendwithpennies.com
HEALTHY POTATO CORN CHOWDER | A MIND "FULL" MOM
From amindfullmom.com
RECIPE OF THE WEEK: GINNY’S CREAMY CORN CHOWDER | THE SLATE
From theslateonline.com
CORN AND POTATO CHOWDER FOR MASAKO RECIPES RECIPE
From food-recipe.info
EMERGENCY CORN CHOWDER SOUP EASY SOUP RECIPE | RECIPETINEATS
From recipetineats.pages.dev
HEARTY HOMEMADE CORN CHOWDER - THE CHUNKY CHEF
From thechunkychef.com
CORN CHOWDER RECIPE WITH SAUSAGE - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
POTATO AND SAUSAGE CHOWDER - VIKALINKA
From vikalinka.com
CORN AND POTATO CHOWDER RECIPE - PANLASANGPINOY.COM
From panlasangpinoy.com
POTATO CORN CHOWDER - THE RECIPE REBEL [VIDEO]
From thereciperebel.com
HAM AND CORN CHOWDER WITH POTATO | RECIPETIN EATS
From recipetineats.com
OLD FASHIONED POTATO CORN CHOWDER - GRANNY'S IN THE KITCHEN
From grannysinthekitchen.com
SHRIMP AND CHORIZO CHOWDER RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
CORN CHOWDER RECIPE - SIMPLE JOY
From simplejoy.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #low-protein #soups-stews #potatoes #vegetables #american #chowders #dietary #low-sodium #low-cholesterol #low-calorie #healthy-2 #low-in-something #corn
You'll also love