CAULIFLOWER CORN CHOWDER
Let vegetables help you make this single-serve supper or lunch chowder in just 10 minutes. No potatoes needed for this hearty chowder!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Microwave cauliflower and corn as directed on packages; set corn aside.
- Pour cauliflower into 1 1/2-quart saucepan; add remaining ingredients except corn. Heat to boiling; reduce heat. Simmer 2 minutes.
- Remove from heat; mash cauliflower slightly with potato masher or fork. Stir in corn; cook and stir 1 to 2 minutes or until hot.
Nutrition Facts : Calories 5647.8, Carbohydrate 50.8 g, Cholesterol 1530.3 mg, Fiber 11.9 g, Protein 135.6 g, SaturatedFat 341.8 g, ServingSize 1 Serving, Sodium 3908.6 mg, Sugar 23.1 g, TransFat 0 g
HEARTY POTATO CORN CHOWDER
No one would guess that this hearty, chunky soup from our Test Kitchen is made with tofu and soy milk. Even folks who don't have a problem with lactose will eat it up!
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute the corn, onion and peppers in oil until onion is tender. Add potato and broth. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potato is tender. , Process tofu in a blender until smooth. Gradually stir tofu and soy milk into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Season with salt and pepper.
Nutrition Facts : Calories 189 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 544mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
HEARTY QUINOA & CORN CHOWDER
My grandmother lived in the Appalachian Mountains and always served straight-from-the-garden corn and beans. I updated her dish with quinoa and herbs. - Kari Napier, Louisville, Kentucky
Provided by Taste of Home
Time 40m
Yield 14 servings (3/4 cup each).
Number Of Ingredients 15
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers. , Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan. , In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream., Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients.
Nutrition Facts : Calories 264 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 485mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
HEARTY CORN CAULIFLOWER AND POTATO CHOWDER
This is a wonderful way to get your kids to eat cauliflower! It's also delicious served over rice, if you need to stretch the meal. ** This chowder could be served as a vegetarian meal if you substitute the chicken stock with water. For vegan, use non-dairy milk and nut butter. As for vegetarian and vegan topping options try vegan bacon bits/sesame crunches/sticks,
Provided by PeachWeb
Categories Chowders
Time 1h30m
Yield 4-6 Bowls, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- CHOWDER:.
- Begin by frying bacon and set aside for use as topping.
- Use some of the bacon grease (enough to coat bottom of pan) to fry onion on medium heat until soft. 5-10 minutes depending how thick or finely you have chopped them.
- Toss in the diced potatoes and half of the chicken stock (1/4 cup), cover pot with lid and cook until soft. Approximately 15 minutes, but could be more or less depending on diced size.
- Reduce the heat to medium-low.
- Mash some of the potatoes with a fork (I usually mash about half of them).
- Push the mashed and the whole potatoes to one side of the pan and drop in the butter to melt. Using your fork, blend in the corn starch while slowing adding the remaining chicken stock to make a gravy -- keep stirring until thickened.
- Raise heat to medium high. Slowly add the milk while stirring contents. Add salt, pepper and hot sauce. Continue gently stirring contents to prevent scorching.
- Once the liquid begins to simmer, add corn, cauliflower, celery and carrot to pot and reduce the heat to low and cover.
- Allow to simmer, for about 1 hour or until cauliflower is soft. Do stir contents about every 15 to 20 minutes to prevent sticking and/or scorching.
- OPTIONAL:.
- Serve topped with cheddar cheese, green onion and bacon crumbles. If you enjoy some heat (spiciness), try using Monterrey Jack cheese.
Nutrition Facts : Calories 616.6, Fat 27.6, SaturatedFat 15.5, Cholesterol 70.8, Sodium 1089.9, Carbohydrate 80, Fiber 10.1, Sugar 4.9, Protein 20.1
HEARTY CORN CHOWDER
This chowder is great when you feel like soup, but haven't the time to make up a pot. It'll satisfy a hearty appetite. I love this topped with lots of fresh parmesan & some crusty bread.
Provided by Marli
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a large pot.
- Sauté the onion and garlic until onion is transparent.
- Add the potatoes and toss in the butter to coat.
- Pour in the chicken stock and let simmer about 10 minutes or until potatoes are tender.
- With a potato masher lightly mash the potatoes, leaving some chunks.
- Stir in the creamed corn and milk.
- Simmer on low heat gently, uncovered, stirring occasionally to prevent sticking.
- *Do not allow to boil as there is a chance the milk may curdle.
- *Simmer gently for 10 minutes or until chowder has thickened.
Nutrition Facts : Calories 400.1, Fat 8.5, SaturatedFat 4.5, Cholesterol 24, Sodium 691.2, Carbohydrate 73.4, Fiber 6.5, Sugar 10, Protein 12.9
HEARTY CORN & POTATO CHOWDER
Make and share this Hearty Corn & Potato Chowder recipe from Food.com.
Provided by Maine-iac
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large soup pot, melt butter.
- Add garlic, onions, pepper, celery and cook until soft.
- Add potatoes, broth, and seasonings.
- Stir, cover, and simmer 15 minutes.
- Add frozen corn, creamed corn, and cream.
- Simmer for 30 minutes, or until potatoes are tender.
- Add bacon (if used), and a little milk if chowder is too thick.
- Re-season, if needed.
Nutrition Facts : Calories 457.7, Fat 21.5, SaturatedFat 12.9, Cholesterol 64.5, Sodium 570.9, Carbohydrate 62.5, Fiber 7.2, Sugar 6.5, Protein 9.7
HEARTY CORN CHOWDER
"EVERYONE in my wife's family is a corn lover, so her mom came up with this wonderful recipe to satisfy their appetites. With the bacon, sausage and potatoes, it's hearty enough to be a one-pot meal, but it's also really good with the chicken."
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside., Saute celery and onion in drippings until onion is lightly browned. Add potatoes and water. Cover and cook over medium heat for 10 minutes. Stir in corn, milk, sausage, dill and bacon. Cook until potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 389 calories, Fat 19g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 766mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 4g fiber), Protein 15g protein.
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CAULIFLOWER CORN CHOWDER {A MEATLESS MONDAY RECIPE
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