Cabin Corn Chowder Food

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CORN CHOWDER



Corn Chowder image

Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.

Provided by Tyler Florence

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

Steps:

  • Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
  • Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

CORN CHOWDER FOR A CROWD



Corn Chowder for a Crowd image

This recipe makes a rich corn chowder that is easy to make in a large (5- to 6-qt) slow cooker. I like to enhance it with bacon, but depending on your taste, you could also add shrimp and/or jalapeno peppers. Garnish with shredded Cheddar cheese if you like.

Provided by Barbara Anderson Bruneau

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 5h20m

Yield 20

Number Of Ingredients 11

2 (16 ounce) packages frozen corn
2 (10.75 ounce) cans cream of potato soup
1 (20 ounce) package frozen Southern-style hash browns
1 large onion, diced
2 cups chicken broth
8 slices thick-cut bacon, cooked and crumbled
1 jalapeno pepper, minced, or more to taste
2 cups heavy cream
1 cup small shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Combine corn, cream of potato soup, hash browns, onion, chicken broth, bacon, and jalapeno pepper in a large slow cooker.
  • Cook on Low for 4 hours. Use an immersion blender to blend the soup to the desired degree. Add cream, shrimp, parsley, salt, and pepper.
  • Cook on Low for 1 more hour. Serve with generous mugs or bowls.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 19.6 g, Cholesterol 49.3 mg, Fat 13.5 g, Fiber 2.1 g, Protein 5.9 g, SaturatedFat 7.1 g, Sodium 460.1 mg, Sugar 2.2 g

CRANKED UP CORN CHOWDER



Cranked Up Corn Chowder image

I love corn chowder. This robust recipe is hearty and filling.

Provided by sweetnspicy

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

4 ears corn, kernels cut from cob
2 tablespoons olive oil, divided
1 onion, diced
1 cup shredded carrot
1 stalk celery, chopped
1 clove garlic
4 cups chicken broth
4 red potatoes, cut into bite-size pieces
2 cups light cream
1 (15 ounce) can cream-style corn
1 teaspoon finely chopped parsley
salt and ground black pepper to taste
3 tablespoons butter
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.
  • Roast corn in preheated oven for 20 minutes.
  • Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion, carrot, celery, and garlic in the olive oil until tender, 5 to 7 minutes. Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into the vegetable mixture; bring to a boil.
  • Melt butter in a small skillet over medium-low heat; stir flour into melted butter and whisk until a paste forms and begins to thin, about 5 minutes.
  • Stir roux into the chowder; continue cooking until chowder is thickened, about 30 minutes.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 30.9 g, Cholesterol 53.5 mg, Fat 20.4 g, Fiber 3.3 g, Protein 5.7 g, SaturatedFat 10.6 g, Sodium 729.1 mg, Sugar 6.1 g

CANNED CORN CHOWDER



Canned Corn Chowder image

This chowder is especially great for camping or a quickie back-up dinner if you keep a few cans in the pantry for just such occasions.

Provided by Donna Matthews

Categories     Chowders

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 (15 ounce) can corn (whole kernel or creamed style)
1 (12 ounce) can evaporated milk
1 (15 ounce) can canned sliced potatoes
1 (15 ounce) can chicken broth (or water)
3 chicken bouillon cubes
salt and pepper

Steps:

  • Combine all ingredients in a pot, including all liquid from cans.
  • Heat until just steaming.
  • Add salt and pepper to taste.
  • If you like, you can also add some frozen corn to make it "cornier".

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