EASY CORN CHOWDER I
This is a quick and easy soup that won't let you down.
Provided by carol
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Yield 3
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 60.4 g, Cholesterol 44.9 mg, Fat 28.3 g, Fiber 4 g, Protein 18.4 g, SaturatedFat 10.2 g, Sodium 1465.2 mg, Sugar 19.5 g
EASY CORN AND CRAB CHOWDER
This is a simple yet flavorful chowder that can be prepared in a jiffy. Chicken curry variation is just as easy, and just as tasty. Leftovers make a great casserole or au gratin the next day.
Provided by R. Estes
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Yield 4
Number Of Ingredients 12
Steps:
- Wrap potato cubes in plastic wrap, and microwave for 30 seconds. Set aside.
- In a saute pan, cook bacon over medium heat until heated through, and add chopped onions. Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
- Meanwhile, melt butter in a large stock pot over low heat. Whisk in flour until mixture becomes creamy and takes on a eggshell color. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Dissolve chicken bouillon in milk; when the flour mixture is crumbly, slowly whisk in the milk. Mix well in order to eliminate all lumps.
- When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn. Season with salt and pepper to taste, and simmer for 10 minutes.
- For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.
Nutrition Facts : Calories 485.1 calories, Carbohydrate 45.6 g, Cholesterol 83.9 mg, Fat 24.6 g, Fiber 3.1 g, Protein 20.4 g, SaturatedFat 10.3 g, Sodium 1146.2 mg, Sugar 9.4 g
MOMS SUPER EASY CREAMY CORN CHOWDER
My mom was queen of easy recipes, and this is a good one for a cold night. Creamy and full of corn. I usually serve it w/ homemade corn bread.
Provided by sherry monfils @smonfils
Categories Chowders
Number Of Ingredients 8
Steps:
- In lg pot, over med-high heat, cook bacon until crisp. Remove bacon to paper towels. Cool, then crumble and reserve.
- Over medium heat, cook onion in bacon drippings until tender, stirring often. Add potatoes and water. Bring to a boil.
- Cover, reduce heat to low. Simmer until potatoes are tender, about 15-20 mins. Stir in remaining ingredients. Cook, stirring, until heated through. Sprinkle w/ bacon right before serving.
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EASY HOMEMADE CORN CHOWDER - SPEND WITH PENNIES
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5/5 (55)Total Time 30 minsCategory Dinner, SoupCalories 279 per serving
- Add potato, thyme, bay leaf, pepper and chicken broth. Bring to a boil, reduce heat, cover and let simmer 8 minutes or until potatoes are tender.
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.
CORN CHOWDER [HEARTY CREAMY SOUP WITH BACON}
From favfamilyrecipes.com
5/5 (13)Total Time 35 minsCategory SoupCalories 506 per serving
- Boil potatoes in salted water for about 10 minutes or until soft, but not mushy. Drain and set aside.
- In a large pot melt butter. Add onions and saute over medium heat until onions become transparent. Slowly stir in flour until it is combined evenly with the butter/onions, forming a roux.
- Gradually add half & half, whisking constantly until reaching a gravy-like consistency. If you would like it thinner, just add some milk to thin it out, but be sure to add a little more salt to keep the flavor.
CORN CHOWDER RECIPE - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 50 minsCategory DinnerCalories 200 per serving
- Fry chopped bacon in a large Dutch oven over medium-high heat, just until lightly browned and the fat has rendered. Add the onion and cook, stirring often, until softened (about 5 minutes). Stir in the garlic and cook until fragrant (about 30 seconds). Stir in the flour and cook for 1 minute. Slowly stir in the broth, scraping up any browned bits from the bottom of the pot.
- Add celery, potatoes, bay leaf, thyme, and cream-style corn. Bring to a simmer and cook until potatoes are tender, stirring occasionally (about 15-20 minutes).
- Stir in the corn kernels and milk (or cream). Simmer over low heat (do not boil) until the corn kernels are tender, but still slightly crunchy (about 5 minutes). Discard bay leaf, stir in parsley, and season with salt and pepper, to taste.
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