SIMPLE CORN CHOWDER
On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings (about 1-1/2 quarts).
Number Of Ingredients 8
Steps:
- Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.
Nutrition Facts : Calories 171 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
BOBBY'S LIGHTER CORN CHOWDER
Reduced calorie corn chowder is just as rich and flavorful as the full fat version. This healthy corn chowder calls for reduced-fat bacon, frozen corn, fat-free half and half and reduced-fat cheddar cheese. Jalapeno spices up this easy stew.
Provided by Deen Brothers
Categories entertaining healthy winter
Time 20m
Yield 8 cups
Number Of Ingredients 12
Steps:
- Spray a large nonstick saucepan with nonstick spray and set over medium-high heat. Add the bacon and cook until browned, 2 - 3 minutes. Transfer the bacon to paper towels to drain.
- Add the onion and jalapeno to the saucepan. Cook, over medium-high heat, stirring occasionally, until the onion is tender, about 5 minutes. Stir in the flour; cook 1 minute. Add the broth, potatoes, and salt; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 12 minutes. Add the corn, milk, half-and half. Cook 1 minute. Remove from the heat. Stir in the cheese and cilantro; sprinkle with the bacon.
CHEDDAR CORN CHOWDER
Provided by Ina Garten
Categories main-dish
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
CORN CHOWDER
Provided by Nancy Fuller
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
- Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.
A LIGHTER CORN CHOWDER
I got this wonderful recipe from one of my favorite cook books, New Dieter's Cookbook from Better Homes & Gardens. It's low in calories, but tastes like a guilty pleasure! When I make it, I double the broth, milk, and flour to make it more soupy and less chunky.
Provided by Mindi Bunch
Categories Chowders
Time 25m
Yield 3 Bowls
Number Of Ingredients 7
Steps:
- Combine broth, corn, onion, sweet pepper, and black pepper in medium saucepan. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until veggies are tender.
- In a small mixing bowl, stir together milk and flour. Stir into broth mixture. Cook & stir until thick and bubbly. Cook stirring constantly 1 minute more.
Nutrition Facts : Calories 269.2, Fat 2.1, SaturatedFat 0.6, Cholesterol 4.5, Sodium 178, Carbohydrate 50.7, Fiber 4.2, Sugar 16.4, Protein 16.4
LIGHT CORN CHOWDER
This is kind of a chowder, but light and nutritious. It's also dairy-free. Also, it could be turned toward Mexican flavors easily! I sometimes add lentils.
Provided by osbornsc
Categories Corn
Time 50m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 16
Steps:
- Cook bacon in a stock pot until crisp. Take bacon out and drain. Reserve 1 tablespoon of the drippings in the stock pot.
- Add the onions to the drippings. Cook until translucent - about 5 minutes. Add frozen corn, carrots, parsnips, cauliflower, and broccoli. Cook while stirring for 2 minutes, then add the bay leaf, thyme, salt, pepper, and stock. Bring to boil and reduce to a simmer for 15 minutes.
- In a separate pan, sauté the red pepper in water over medium heat for about 4 minutes. Add garlic. When garlic is fragrant, add creamed corn. Cook while stirring for another minute.
- Add the creamed corn mixture and bacon to the stock pot. Cook for 5 minutes. Serve.
Nutrition Facts : Calories 120, Fat 2.1, SaturatedFat 0.6, Cholesterol 2, Sodium 510.8, Carbohydrate 24.6, Fiber 4.4, Sugar 5.6, Protein 4.5
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