SOUTHWESTERN CHEESY CORN CHOWDER
This is a spicy chowder full of vegetables and ground turkey. An easy meal to prepare, most of the time is consumed in chopping vegetables!!Be sure to try it with the sweet potatoes in the chowder...they will surprise you with how they add to the recipe. This was created for RSC #5.
Provided by Susie D
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Cut all vegetables to size-- I cut all of mine into approximately 1/2" pieces-- I found that it reduced the cooking time for them all to be similar in size.
- In soup pot, melt 2 T butter and brown the ground turkey.
- Add garlic& sauté until done.
- Add onions, green& red peppers, and zucchini-- sauté a few minutes until vegetables are limp.
- Stir in 1 T butter& flour.
- Add chicken stock, peas, corn, potatoes, sweet potatoes, salt, sage, chipotle peppers, adobo sauce,& black pepper.
- Bring to boil-- Reduce heat to simmer.
- Cover & let cook until all vegetables are tender, (approx 25 minutes).
- Ladle 2 cups of soup into mixing bowl-- SLOWLY stir in the half & half to prevent it from separating.
- Pour it SLOWLY back into soup pot, stirring frequently.
- Add both cheeses-- stir until cheese is melted and chowder is thickened.
- Taste & adjust salt/pepper if needed.
CORN AND CHEESE CHOWDER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
- Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
- Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.
SOUTHWESTERN CORN CHOWDER
Steps:
- Preheat oven to 500 degrees F.
- Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
- Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.
SOUTHWEST STYLE CREAMY CORN CHOWDER
Yummy! You will want to try this recipe any time of the year. My husband loves it. Its flavor is mouth watering good. I made this with fresh corn off the cob. Use large sour dough rolls to make a bowl for this.
Provided by KITTYNYUMA
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 3h40m
Yield 8
Number Of Ingredients 10
Steps:
- Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 24.3 g, Cholesterol 44.9 mg, Fat 16.9 g, Fiber 2.7 g, Protein 8.1 g, SaturatedFat 9.4 g, Sodium 232.5 mg, Sugar 9.7 g
CHEESY CORN CHOWDER
I've had this chowder recipe for 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot-enough for seconds! -Lola Comer, Marysville, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.
Nutrition Facts : Calories 282 calories, Fat 16g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 644mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.
SOUTHWESTERN CORN CHOWDER
This Southwestern corn chowder is lighter than most and it makes a perfect lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.
- Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper.
Nutrition Facts : Calories 381 g, Fat 12 g, Fiber 6 g, Protein 15 g
SOUTHWESTERN CHICKEN CORN CHOWDER
Mild green chiles, chili powder, and cilantro give a Southwest flavor to chicken corn chowder. Don't be discouraged by the list of ingredients. This chowder goes together in no time. The mild green chiles are not spicy at all, so don't hesitate if you can't handle spicy foods. If you do like it spicy, just add hot sauce to taste or spicier chiles.
Provided by bucsgirl24
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large Dutch oven or stock pot, saute the sweet onions in butter or olive oil until they begin to turn translucent and fragrant.
- Add the chicken broth, potatoes, oregano, poultry seasoning, chili powder, salt, and freshly ground pepper to taste. Bring to a low boil and simmer about ten minutes, until potatoes are just barely tender. Add the corn and simmer until corn is heated through.
- Remove about 1-1/2 cups of the chowder and puree in a blender or food processor. Return puree to the chowder and add green chiles and chicken. Simmer about 5 minutes to cook chicken. Add cream and shredded cheese. Stir until incorporated and cheese has melted. Gently stir in hot sauce and cilantro.
- Serve in bread bowls with additional shredded cheese and cilantro for garnish.
- Yield: about 6 servings.
Nutrition Facts : Calories 717.7, Fat 39.5, SaturatedFat 20, Cholesterol 142.3, Sodium 2348.5, Carbohydrate 61.4, Fiber 6.1, Sugar 9.4, Protein 36.7
SOUTHWESTERN CORN CHOWDER
Delicous and quick to make. Better flavor than expected from a recipe made of convience foods. Clipped from the Grand Rapids (Michigan)Press.
Provided by DJM70
Categories Chowders
Time 35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a medium stockpot, melt the butter, and then sauté the chopped onion.
- Add the chicken broth and milk, then the potatoes.
- Bring to a boil, turn heat to low and simmer until potatoes are tender.
- Stir in the cheese, both corns, salsa and black beans.
- Heat over low heat until serving temperature.
- Stir occasionally so soup does not scorch.
- Top each bowl with the crushed con chips and chilies.
Nutrition Facts : Calories 489.8, Fat 19.6, SaturatedFat 11.8, Cholesterol 62.1, Sodium 1449.9, Carbohydrate 60.7, Fiber 8.9, Sugar 8.1, Protein 22.2
HEARTY SOUTHWESTERN CORN CHOWDER
Seasoned with poblano chiles, cumin, and cilantro, this chowder honors corn's Southwestern roots.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 2 quarts
Number Of Ingredients 16
Steps:
- Heat a dry large pot over medium heat. Add bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.
- Add onion to pot; cook until just softened, about 4 minutes. Add carrot, celery, and poblano; cook until vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne. Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 20 minutes.
- Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. Stir in cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.
SOUTHWESTERN CORN CHOWDER
A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.
Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
SOUTHWESTERN CORN CHOWDER
Make and share this Southwestern Corn Chowder recipe from Food.com.
Provided by Scarlett516
Categories Chowders
Time 30m
Yield 2 quarts, 7 serving(s)
Number Of Ingredients 13
Steps:
- In a 3 quart saucepan, cook chicken and onion in oil until chicken juices run clear. Stir in cumin. Add broth, corn, and picante sauce; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro.
- Combine cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.
Nutrition Facts : Calories 181.1, Fat 4.3, SaturatedFat 0.8, Cholesterol 39.1, Sodium 611.1, Carbohydrate 16.2, Fiber 2.2, Sugar 2.6, Protein 20.4
CHEESY CORN CHOWDER
This is an alteration from "Mimi's Cafe Corn Chowder". A family favorite on cold days. It is very rich and not for those watching their waistline! But OH SO worth a cheat!
Provided by BradshawMom
Categories Chowders
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- On medium heat, melt butter and simmer onion and celery until soft, but not brown (about 5 minutes).
- Add water, potato, corn and seasonings.
- Cover and simmer for 30 minutes.
- or until potatoes are barely tender.
- Whisk flour into 1 cup of half-n-half and stir into soup.
- Let thicken.
- Add remaining half-n-half.
- REDUCE HEAT to Low.
- Stir in cheese, parsley, and crumbled bacon until cheese is melted.
- Simmer for about 15 minutes.
- ,stirring on occasion until the soup has thickened to a creamy consistency.
- Add additional salt and pepper to taste as needed.
- Simmer additional 5 to 10 minute.
- Serve Hot.
Nutrition Facts : Calories 708.8, Fat 43, SaturatedFat 23.6, Cholesterol 112.2, Sodium 1217, Carbohydrate 66, Fiber 7.2, Sugar 2.8, Protein 19.5
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