CREAMY CORN CHOWDER
Corn really stars in this delectable recipe-it hits the spot whenever you crave a rich, hearty soup. I make it each year for a luncheon at our church's flea market, where it's always a big seller.-Carol Sundquist, Rochester, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.
Nutrition Facts : Calories 233 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 941mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.
GRANDMA'S CORN CHOWDER
My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!
Provided by CKINCAID1
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
- Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
- Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g
CREAMY CORN CHOWDER
Bacon and corn star in this creamy chowder, perfect for a chilly day to warm the hearts of your loved ones.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 5
Number Of Ingredients 18
Steps:
- In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
- In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
- Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
- Garnish with parsley if desired, and crumbled bacon.
Nutrition Facts : Calories 490, Carbohydrate 43 g, Cholesterol 85 mg, Fat 4, Fiber 5 g, Protein 13 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 11 g, TransFat 1 g
CREAMY COMFORT CORN CHOWDER
This is a corn chowder recipe which is actually adopted from our restaurant's famous conch chowder...that one's a trade secret, but we find that when you want the -comfort food-, this recipe should do nicely for your family, as it does ours! I simplified this recipe in many ways to be home-friendly and use the least amount of preparation, steps, and cooking dishes possible -- when we are at home, we don't have the benefit of a paid dishwasher! One note on this recipe -- Among other things, I cut out the par-boiling of the potatoes, so just make sure you -carefully- watch the cooking time on the potatoes, and tweak the recipe according to your preference of softness -- and we also like the skin-on approach when we are feeling particularly homey ;)
Provided by Da Long
Categories Chowders
Time 2h
Yield 16 bowls, 16 serving(s)
Number Of Ingredients 15
Steps:
- 1. In stock pot, bring to a boil carrots, celery, onions, thyme, white pepper, salt, and chicken stock, reduce heat, cover and simmer for 1 hour.
- 2. Prepare Roux: Melt butter; whisk in flour until smooth paste.
- 3. To stock pot, add creamed-style corn, ham, potatoes, cayenne; bring back to simmer.
- 4. Stir in roux; simmer/low boil covered 20 minutes.
- 5. To stock pot, add heavy cream and frozen corn; return to boil and simmer uncovered 15 minutes, stirring occasionally.
Nutrition Facts : Calories 329.8, Fat 17.1, SaturatedFat 9.6, Cholesterol 60.2, Sodium 740.4, Carbohydrate 34.8, Fiber 3.4, Sugar 5.9, Protein 11.3
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BEST CREAMY CORN CHOWDER RECIPE– A COUPLE COOKS
From acouplecooks.com
Reviews 8Category Main DishCuisine AmericanTotal Time 45 mins
- Dice the onion and celery. Peel and dice the carrots. Place the onion, celery and carrots together in a bowl.
- Mince the garlic. Peel and dice the potatoes. Place them in a separate bowl. Cut the corn kernels from the cob, saving the cobs to simmer in the soup.
- In a large pot or Dutch oven, heat the butter over medium high heat. Sauté the onion, carrots, and celery for 2 minutes. Add the garlic and potatoes and sauté for 5 minutes. Add the corn cobs (broken into a few pieces, if necessary to fit in the pot), vegetable broth, milk, soy sauce, smoked paprika, thyme, onion powder, garlic powder, 1 teaspoon of the kosher salt, and black pepper. Bring to simmer and cook until the potatoes are tender, about 10 minutes, stirring occasionally.
- Remove the cobs from the soup. Using a 2-cup glass measuring cup with spout, carefully scoop out about 4 cups of the hot soup and place it in a blender. Blend on high for about 1 minute until smooth and creamy. Return to the soup pot, then stir in the reserved corn kernels. Cook for 5 minutes until the corn is tender. Taste and the additional 1/4 teaspoon salt (or more if desired). Serve warm.
THICK AND CREAMY CORN CHOWDER - MOM'S DINNER
From momsdinner.net
5/5 (4)Category Dinner, SoupCuisine AmericanCalories 254 per serving
- On a rimmed baking sheet cut all the corn from the cobs. Reserve the cobs for the stock, set the corn aside.
- In a large pot cook the diced bacon until crispy. Using a slotted spoon remove the bacon and set aside. Leave the grease in the pot.
- Over medium heat, add the 1 chopped onion, 1 cup chopped celery and 3 chopped garlic cloves to the pot. Saute in the bacon grease for 5 minutes.
- Add the 4 oz can green chilies, and 2 tsp chicken base. Stir around the pot.Pour in the 32 oz chicken broth, 1/4 tsp season salt, 1/4 tsp pepper, and the corn cobs to the liquid. Bring to a boil over medium high heat, then lower to medium and simmer for 20 minutes.
CORN CHOWDER RECIPE {THE BEST!} - COOKING CLASSY
From cookingclassy.com
4.9/5 (65)Total Time 50 minsCategory SoupCalories 364 per serving
- Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes.
- Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.
- Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.
- Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
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