CHICKEN AND CORN CHOWDER
In-season corn is so sweet, it's the perfect ingredient for a creamy summer chowder. Make sure to use the back of your knife to scrape off all the starchy liquid from the cobs to get the most flavor of the naturally sweet corn in your chowder.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel-lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
- Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
- Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
- Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
- Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.
Nutrition Facts : Calories 570, Fat 37 grams, SaturatedFat 18 grams, Cholesterol 97 milligrams, Sodium 968 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams, Sugar 10 grams
ARTICHOKE CORN CHOWDER
Yield 8 people
Number Of Ingredients 13
Steps:
- Fry bacon in a medium saucepan over medium low hat for 5 minutes or until brown. Add onions and celery and cook for three minutes or until onions become translucent but not brown. Add chicken stock and bring to a boil. Lower heat and simmer for 10 minutes, skimming fat from surface from time to time. Add potato, corn, and artichokes and simmer for 10 minutes or until potato is cooked. Add cream and bring to a boil. When boiling, add Tabasco and Worcestershire, and season with salt, pepper, and lemon juice. Remove from heat, pour into warm soup bowls, and serve.
SHRIMP AND CORN CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
- Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.
SHRIMP AND ARTICHOKE SOUP
This is delicious and easy to make! I got the recipe from the New Orleans School of Cooking and have made this numerous time for dinner parties. Enjoy!
Provided by Mrs.Habu
Categories Egg Free
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine artichokes, chicken broth, green onions, salt, cajun seasoning, and thyme and bring to a boil.
- Reduce to simmer for about 12 minutes.
- Combine butter and flour for a light roux and slowly add to the simmering pot.
- Slowly stir in heavy cream and simmer for 10 minutes.
- Add shrimp and simmer for 5 more minutes.
- Serve with chopped parsley for garnish.
Nutrition Facts : Calories 778.4, Fat 68.3, SaturatedFat 41.8, Cholesterol 333.2, Sodium 1746.5, Carbohydrate 24.1, Fiber 6.9, Sugar 2.2, Protein 21.7
SHRIMP CORN CHOWDER
This is a hearty soup that you can serve as a first course or as an entree. You may want to try a little hot pepper sauce (such as Tabasco®) when serving. It kicks it up a notch.
Provided by john zelahy
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 53m
Yield 4
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
- Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
- Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
- Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
- Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
- Ladle soup into bowls. Crumble remaining 2 slices bacon on top.
Nutrition Facts : Calories 366 calories, Carbohydrate 40.3 g, Cholesterol 198.9 mg, Fat 11.5 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 4.5 g, Sodium 837.7 mg, Sugar 7.5 g
ARTICHOKE CHOWDER
Make and share this Artichoke Chowder recipe from Food.com.
Provided by ssej1078_1251510
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, saute the artichoke hearts garlic, and shallots in the stock.
- Set aside half the hearts and puree the rest in blender.
- Add the butter and milk and whip till smooth.
- Place in a saucepan and simmer over low heat for 20 mins.
- Season with salt and pepper.
- Fold in rest of the hearts and heat thoroughly.
- Garnish with basil and croutons.
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 :
CLAM CHOWDER WITH ARTICHOKES
Looking for a quick dinner idea? Two easy steps and 15 minutes is all that it takes to make this delicious clam and artichoke chowder recipe using Progresso™ artichoke hearts, and sliced mushrooms.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Drain and quarter artichokes. Drain mushrooms.
- In 3-quart saucepan, mix all ingredients except salt and pepper. Cook over medium heat, stirring occasionally, until thoroughly heated. Stir in salt and pepper to taste.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 35 mg, Fat 2, Fiber 10 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 4 g, TransFat 0 g
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