CORN CHOWDER WITH BACON
My husband loves this soup on cold winter days, which are plentiful here in Michigan! He's not a fan of veggies, but he gobbles them up in this soup!
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. , In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.
Nutrition Facts :
CORN AND BELL PEPPER CHOWDER
Provided by Cynthia Thomas
Categories Soup/Stew Blender Dairy Onion Pepper Potato Vegetable Sauté Quick & Easy Corn Bell Pepper Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.
GRILLED CORN CHOWDER
Grilled corn, peppers and scallions form the base for this hearty summer chowder. Serve with a crusty baguette or country bread and you've got a full vegetarian meal. Leftovers are great for quick lunches and will keep in the fridge for several days.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for medium heat.
- Brush the corn, bell pepper and scallions lightly with olive oil. Season with salt and pepper. Grill, turning as needed, until the vegetables are charred and just tender, 8 to 10 minutes for the corn, about 6 minutes for the peppers and 2 to 3 minutes for the scallions. Let cool.
- Cut the corn kernels from the cobs and place it in a medium bowl. Chop the bell pepper. Finely chop the scallions, keeping the white parts separated from the green parts.
- Melt the butter in a medium Dutch oven over medium heat. Add the scallion whites, potatoes and celery. Cook, stirring occasionally, until the celery softens, 3 to 4 minutes.
- Sprinkle in the flour, thyme, paprika, 1 teaspoon salt and several grinds of black pepper. Stir until the flour evenly coats the vegetables, about 1 minute. Add the broth and 1 cup water and whisk to combine. Bring to a simmer, adjust the heat and simmer until the potatoes are almost tender, 8 to 10 minutes.
- Stir in the corn, peppers and cream and return to a rapid simmer. Cook until the soup is thickened and the vegetables are tender, 8 to 10 minutes. Season with more salt and pepper if desired. Stir in the scallion greens and parsley. Serve with hot sauce if using.
DELICIOUS CORN, POTATO AND BELL PEPPER CHOWDER
My family loves this soup, it's very filling so you might just want to serve this as a main meal with crusty bread and maybe a small side salad, the cayenne is optional I like to add it in :)
Provided by Kittencalrecipezazz
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan sauté onion and garlic in butter for about 3 minutes or until tender.
- Add cream-style corn, corn kernels, potatoes, soup and canned mushrooms.
- Stir in half and half.
- Add green and red bell peppers.
- Season with salt, black pepper and cayenne pepper (if using).
- Simmer for 45 minutes or until veggies are tender.
- Garnish with cooked bacon then sprinkle with parmesan cheese if desired.
CORN, SAUSAGE AND PEPPER CHOWDER
One of my favorites.
Provided by MOLSON7
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, melt butter. Cook onion, garlic, and bell peppers in butter until tender, 10 to 15 minutes. Stir in broth, potatoes, pepper and cumin and bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are tender.
- Place half the corn in a blender or food processor and puree until smooth. Stir pureed corn, remaining whole corn, kielbasa, milk and cream into soup. Simmer 20 minutes more.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 42.8 g, Cholesterol 41.8 mg, Fat 15.5 g, Fiber 4.5 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 213.1 mg, Sugar 6.9 g
SMOKED CORN AND PEPPER CHOWDER
Found this at the Weber sight and tweeked. You've got corn, jalapenos, potatoes, bacon, onions in a creamy spicy soup! Warming Comfort Food!
Provided by Rita1652
Categories Chowders
Time 17m
Yield 1 pot, 10 serving(s)
Number Of Ingredients 15
Steps:
- Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat.Use one layer charcoal for smoker and place food on top grate. For best results for this recipe, use hickory or mesquite wood chips or chunks.
- Place corn and peppers on cooking grate of fully smoking grill or smoker. Smoke 1 to 1-1/2 hours over charcoal or 20 minutes over gas. Remove corn and pepper; allow to cool. Cut corn kernels from the cob with a sharp knife. Remove seeds from jalapeno. I like to keep some in and diced.
- In a Dutch oven, cook bacon over low heat until crisp. Add onions and cook 2 minutes or until transparent. Add green and red peppers and continue to cook for 6 minutes, until peppers are tender. Add flour. Stir and cook for 3 minutes. Add chicken stock gradually, stirring to combine. Bring to a boil, stirring frequently. Add smoked corn kernels, peppers, potatoes, and bay leaf; simmer 20 minutes.
- Add heavy cream, salt, Worcestershire sauce, white pepper, and hot pepper sauce. Return to a simmer for 1 minute.
Nutrition Facts : Calories 257, Fat 11.9, SaturatedFat 6.3, Cholesterol 37.8, Sodium 333.8, Carbohydrate 31.7, Fiber 3.3, Sugar 4.8, Protein 7.4
CORN AND PEPPER CHOWDER
Chunks of potato, kernels of corn and flecks of red pepper punctuate the creamy broth of this hearty chowder. Cilantro and cumin lend a Southwestern flavor. "I go this recipe from someone I work with. It's quick and tasty," notes Donna Hackman of Bedford, Virginia.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, saute onion and red pepper in oil until tender. Stir in flour and cumin until blended. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, bouillon, salt and pepper. Cover and cook for 10 minutes or until potatoes are tender. , Add corn and milk. Cook, uncovered, 5 minutes longer or until heated through. Garnish with cilantro.
Nutrition Facts : Calories 170 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 562mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
VEGAN CORN CHOWDER
Creamy and chock full of veggies, this Vegan Corn Chowder is 100% dairy-free and easy to make with a handful of simple, everyday ingredients!
Provided by Julie | The Simple Veganista
Categories Entree
Time 45m
Number Of Ingredients 18
Steps:
- If using cashews, soak 3/4 cup of raw cashews in warm water for 5 minutes. Drain. Puree the cashews with 3/4 cup of water. Set aside. If using canned coconut milk, skip this step.
- In a large dutch oven, heat oil/water over medium heat, add onion, celery, and red bell pepper, saute for 7 minutes. Add the garlic, thyme, and optional smoked paprika after 5 minutes.
- Add the corn, potatoes, bay leaves, and vegetable broth, bring to a boil, reduce heat, cover askew, and simmer for 15 minutes (or until potatoes are fork-tender). Add the vegan cream or coconut milk 5 minutes before soup is done. Remove from heat.
- Let chowder cool a few minutes and remove the bay leaves. Transfer 2 - 3 cups of the soup to a blender and puree. Add back to the soup, stir well, and season to taste with salt and pepper. For a thicker soup, puree up to half. Soup will thicken upon standing.
- Ladle into individual bowls and top with your favorite toppings.
- Serves 4 - 6
Nutrition Facts : Calories 320 calories, Sugar 18.7 g, Sodium 352.6 mg, Fat 10.9 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 53.4 g, Fiber 6.9 g, Protein 11.4 g, Cholesterol 0 mg
CORN CHOWDER
Corn Chowder adapted from Suzanne Fine, Regional Cuisine
Categories Soup/Stew Potato Vegetable Appetizer Dinner Corn Summer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
- Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.
CORN CHOWDER
Provided by Food Network
Number Of Ingredients 10
Steps:
- In a kettle cook the bacon over moderate heat, stirring, until it is crisp and golden and with a slotted spoon transfer it to paper towels to drain. Pour off all but 2 tablespoons of the fat from the kettle and in the remaining fat cook the onion over moderate heat, until soft. Add the potato, peeled, diced fine, stock, and water. Add the corn, cut from the cobs, the bell pepper, the jalapeno, and salt and pepper to taste and simmer the chowder for 1 hour. In a blender puree 2 cups of the chowder, return it to kettle, and stir in the half and half. Serve immediately.
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