PAULA DEAN'S CORN CHOWDER RECIPE - (3.8/5)
Provided by á-7757
Number Of Ingredients 10
Steps:
- Melt one stick of butter in a saucepan add onion, carrot, celery & garlic for 2 minutes. Add flour make a roux. Cook until light brown, then take off heat and let cool. Put corn and stock together in a pot and bring to a boil. Simmer for 10 minutes. Pour stock in a little at a time and whisk. Return to heat and boil. In a small pot heat half and half until hot. Add to corn mixture. Add salt and pepper, serve.
THE DOVE'S NEST TEXAS CHOWDER
Another Dove's Nest favorite, from their cookbook. The cookbook says, "During the winter months, this is one of our most popular soups - a chowder hearty enough to be served as a one-course meal." I'm just guessing at prep and cooking time - the cookbook didn't note it, and I've never made the soup myself, just eaten it at the restaurant. It is absolutely delicious, and one of my favorite things that they serve.
Provided by bunkie68
Categories Chowders
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onion, red pepper and green pepper in the butter in a large stockpot until tender.
- Add the potato soup, milk, Worcestershire sauce, chicken stock base, sausage, corn, red pepper, cheese and cilantro; mix well.
- Simmer until the cheese is melted, stirring frequently.
- Ladle into soup bowls.
CLASSIC CORN CHOWDER
Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.
Nutrition Facts :
MEXICAN CHICKEN CORN CHOWDER
I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! -Susan Garoutte, Georgetown, Texas
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.
Nutrition Facts : Calories 368 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 753mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
TEXAS CORN CHOWDER
This is quick and easy to make. Its very good and my picky eating daughters even love it, especially on a cold evening. We have it with either corn chips or corn bread. I use the low fat/low sodium soup and 1% milk and is just as tasty. This was given to me by a co-workers wife after he brought some to work and shared one day. Just as good re-heated.
Provided by harleypapa
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Take your soup, milk, picanta or salsa sauce(you choice)and the corn put into a pot, mix well and start to heat on medium heat.
- Take your bacon, cut it up into small pieces and cook till crispy. Drain well. Break up chiken into bite size pieces.
- Add the bacon and chicken to the pot, mix in and heat through.
- When serving take each serving and top with some of the cheese and chopped onion.
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SOUTHWESTERN CORN CHOWDER RECIPE - COOKIE AND KATE
From cookieandkate.com
4.8/5 (148)Calories 513 per servingCategory Soup or Stew
- In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
- Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
- Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It’s not done until the potatoes are fully cooked through and very easily pierced through with a fork.
- Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
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4.5/5 (88)Total Time 40 minsCategory SoupsCalories 469 per serving
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