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.
LOWFAT CREAMY POTATO CORN CHOWDER
While reading through some soup recipes online one day, I came across this one and realized that I actually had all the ingredients on hand. Since the weather outside was awful, I whipped up a batch, hoping to thaw out my roommate when she got home from class. She loved it and so has everyone else I've made it for. It never seemed to me that there was enough water to cook the potatoes, corn, and onion, but trust me, there is! Great with bacon or ham, and some cheddar cheese if desired.
Provided by Clarkgirl83
Categories Chowders
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, stir together the corn, potato, onion, water, chicken bouillon, and black pepper.
- Bring to a boil; reduce heat. Cover and simmer 10 minutes or just until potatoes and corn are tender, stirring occasionally.
- Stir in the half cup of milk and continue to simmer.
- Meanwhile, in a small bowl, stir together dry milk and flour.
- Gradually stir in the 1/4 C of milk until smooth.
- Pour the milk and flour mixture into to corn, potato, and onion mixture.
- Cook and stir until thick and bubbly.
- Top with cheese and ham or bacon, if desired.
Nutrition Facts : Calories 419, Fat 12, SaturatedFat 6.6, Cholesterol 38.1, Sodium 1259.2, Carbohydrate 66.7, Fiber 5.9, Sugar 6.3, Protein 17
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.
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
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LOW-FAT CORN AND POTATO CHOWDER - EAT. DRINK. LOVE.
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- Cook the bacon over medium heat until crispy in a large dutch oven or pot. Remove the bacon using a slotted spoon, but leave the drippings.
- Add the onion and saute for about 2-3 minutes or until translucent. Add the potatoes and the carrots to the pot followed by the cumin, salt, pepper, and the flour. Stir until everything is well-coated with the flour. Pour the broth in. Lower the heat and bring to a simmer. Let the vegetables simmer for about 15 minutes or until mostly cooked and slightly thickened. Stir in the corn and let cook for another 10 minutes. Stir in the milk and half and half and let cook for another 5-10 minutes until the vegetables are cooked and the soup is heated. Season with additional salt and pepper if desired.
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- Stir the chowder and test to see if potatoes are fork-tender. Once they are, remove the sprig of thyme.
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