HEALTHY POTATO CORN CHOWDER
A rich and creamy meal that works as well for lunch as it does for dinner.
Provided by The Gracious Pantry
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- Place all the ingredients that need cooking into a large stock pot and bring to a boil. Cook with a vented lid for about 15 minutes at a steady, medium boil.
- While that cooks, place all blending ingredients into a blender and blend until totally smooth. Note that if you don't have a high-powered blender, you may end up having a small amount of texture in the cashew cream. It's not bad, just a texture difference worth noting. Your chowder will just have more texture from the nuts.
- When the cooking ingredients are cooked through (the potatoes are totally cooked and soft), remove from heat and stir in the cashew cream.
- Season the chowder with salt and pepper as needed and serve garnished with fresh, sliced, green onions.
Nutrition Facts : ServingSize 1 cup, Calories 252 kcal, Carbohydrate 31 g, Protein 9 g, Fat 11 g, SaturatedFat 2 g, Sodium 807 mg, Fiber 4 g, Sugar 4 g
CLEAN-EATING POTATO AND CORN CHOWDER
Quick and easy, this chowder is hearty and sweet. This is also a clean-eating recipe. Husband-tested and kid-approved!
Provided by Dana Edwards Stallings
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 55m
Yield 10
Number Of Ingredients 12
Steps:
- Heat olive oil in a Dutch oven over medium heat. Stir in onion and celery; cook until translucent and soft, 5 to 7 minutes. Add potatoes, cover, and cook until beginning to soften, about 5 minutes. Stir in corn, bouillon, marjoram, parsley, a generous amount of salt, and pepper; cover and cook until corn is warmed through, about 2 minutes. Stir in flour; cover and cook 2 minutes more.
- Stir almond milk and chicken stock into vegetable mixture; cover and bring to a boil. Lower heat and simmer until potatoes are tender and soup is thickened, 15 to 20 minutes. Remove from heat and cool slightly, about 5 minutes.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 38.6 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 177.3 mg, Sugar 4.1 g
POTATO AND CORN CHOWDER (FREEZER DUMP MEAL)
Prepare ahead, freeze, and dump in the slow cooker on the day you want to enjoy.
Provided by Christina Brinker
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 8h10m
Yield 6
Number Of Ingredients 11
Steps:
- Combine red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper in a freezer bag. Freeze until ready to use.
- Pour frozen red potato mixture into a slow cooker. Add chicken stock, coconut milk, and ghee.
- Cook on Low until potatoes are tender and flavors combine, about 8 hours.
Nutrition Facts : Calories 237.3 calories, Carbohydrate 36.4 g, Cholesterol 11.7 mg, Fat 9.6 g, Fiber 4.5 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 722.2 mg, Sugar 4.4 g
CORN CHOWDER WITH POTATOES
I developed this soup out of two others to create my own low-calorie recipe. It turned out so well that I entered it in my county fair and won a blue ribbon. -Alyce Wyman, Pembina, North Dakota
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 16
Steps:
- Place a large saucepan coated with cooking spray over medium heat. Add onion and garlic; cook and stir until tender. Add potatoes, carrot, water, parsley and seasonings. Bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 15-20 minutes., Stir in corn, 1-1/4 cups milk and bacon. In a small bowl, mix flour and remaining milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Add cheese; stir until melted. Stir in beer and, if desired, liquid smoke; heat through.
Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 681mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.
QUICK POTATO CORN CHOWDER
This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.
Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.
CORN AND POTATO CHOWDER
Steps:
- Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
- Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
- Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.
SASSY POTATO CORN CHOWDER
Make and share this Sassy Potato Corn Chowder recipe from Food.com.
Provided by wicked cook 46
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- COOK bacon in large saucepan until crisp; drain. Return bacon to pan.
- STIR in potatoes, broth, corn, onion and celery. Bring to a boil. Reduce heat to low; simmer 15 minutes or until potatoes are tender.
- MIX dressing and flour in medium bowl. Stir in milk. Add to potato mixture. Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.
Nutrition Facts : Calories 428.7, Fat 19.9, SaturatedFat 6.2, Cholesterol 33.5, Sodium 849.1, Carbohydrate 50.7, Fiber 4.8, Sugar 11.6, Protein 14
POTATO CORN CHOWDER
Make and share this Potato Corn Chowder recipe from Food.com.
Provided by Libby1
Categories Chowders
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in 4 qt. saucepan.
- Add potatoes, onion and salt ; cook until potatoes are tender, stirring often.
- Combine flour and paprika, add to potatoes.
- Cook 1 minute. Stirring water and bouillon.
- Cook and stir until mixture is thick.
- Stir in corn and half-and-half.
- Cook, stirring frequently, until corn is tender about 15 minutes.
- Friendly Freeze Digest 1191 - - - - - - - - - - - - - - - - - -
Nutrition Facts : Calories 2366.2, Fat 183.5, SaturatedFat 113.7, Cholesterol 541.3, Sodium 5729.6, Carbohydrate 150.7, Fiber 16.5, Sugar 9.3, Protein 44.6
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