CHEDDAR CHEESE POTATO SOUP
Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.
Provided by Taste of Home
Time 45m
Yield 10-12 servings (about 2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender., Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted.
Nutrition Facts : Calories 387 calories, Fat 26g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 985mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
CHEESY CORN CHOWDER
I've had this chowder recipe for 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot-enough for seconds! -Lola Comer, Marysville, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.
Nutrition Facts : Calories 282 calories, Fat 16g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 644mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.
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.
CHEESY HAM & CORN CHOWDER
Steps:
- Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.
Nutrition Facts : Calories 291 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 974mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.
CHEESY POTATO AND CORN CHOWDER
Comfort food . . . hot and tasty for those cold winter days.
Provided by Jackay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 7
Number Of Ingredients 10
Steps:
- In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
- Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
- Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 11.8 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 5.4 g, Sodium 1020.8 mg, Sugar 11 g
CORN AND CHEESE CHOWDER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
- Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
- Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.
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.
CHEDDAR, CORN & POTATO CHOWDER
Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.-Becky Ruff, McGregor, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat butter over medium heat. Add celery, carrots, green pepper and onion; cook and stir 3-4 minutes or until onion is tender. Stir in flour and seasonings until blended., Gradually stir in milk. Add broth, potatoes and corn; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Stir in cheese until melted; remove from heat. Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pot and heat through. Stir in parsley.
Nutrition Facts : Calories 366 calories, Fat 22g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 1311mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 3g fiber), Protein 14g protein.
CREAMY POTATO AND CORN SOUP
Easy, with a bit of spice. You can also use chicken base, should you prefer it.
Provided by Cathi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
- Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 156.4 calories, Carbohydrate 29 g, Cholesterol 7.6 mg, Fat 3.7 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 847.9 mg, Sugar 2.8 g
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.
POTATOES AND CORN SOUP
I made up this recipe when I had none of the ingredients I needed! Your family will love this one, and you'll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or some grated cheese and pepper.
Provided by Soraya Sanchez
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
- Mix the chives into the pot, and continue cooking 5 minutes before serving.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 50.5 g, Cholesterol 0.2 mg, Fat 1.3 g, Fiber 6.2 g, Protein 6.6 g, SaturatedFat 0.3 g, Sodium 640.3 mg, Sugar 5.6 g
CREAMY POTATO AND CORN SOUP
This soup is easy to prep and delicious to eat. It only takes 5 minutes to prep and then you can throw it in the slow cooker to let it cook and simmer.Recipe courtesy of McCormick.
Time 4h4m59S
Yield 7
Number Of Ingredients 6
Steps:
- Mix potatoes, stock, cream cheese and Seasoning in 6-quart slow cooker.
- Cover the slow cooker.
- Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking.
- Stir in shredded cheese until smooth.
- Ladle into soup bowls.
- Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 288 calories, Sugar 7 g, Fat 16 g, Carbohydrate 29 g, Cholesterol 47 mg, Fiber 3 g, Protein 10 g, SaturatedFat 8 g, Sodium 331 mg
CORN CHEESE CHOWDER
Creamy chowder loaded with cheese and corn. Serve with warm bread and you have got a wonderful meal.
Provided by Nell Marsh
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Using a saute pan over medium heat, saute onion in butter until tender.
- Add flour and stir, it will form a paste like consistency.
- Add milk and stir until thickened. Add corn, cheese and season with salt and pepper.
- Heat through, until the cheese melts and then serve hot.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 41.9 g, Cholesterol 63.3 mg, Fat 20.6 g, Fiber 2.2 g, Protein 14.9 g, SaturatedFat 13 g, Sodium 1407 mg, Sugar 13.1 g
HAMBURGER, CORN & POTATO CASSEROLE
Steps:
- Brown ground beef, adding Worcestershire sauce to taste. Drain and place in bottom of a 2 qt casserole dish.
- While meat is cooking, peel potatoes, cut into small pieces and boil till soft. Drain potatoes; add butter, sour cream and cream cheese. Mash well, okay if lumpy.
- Pour can of drained corn over top of meat, spread evenly. Pour can of tomato soup over corn, spread evenly. Top soup with potatoes, spread evenly. Top potatoes with cheddar cheese, spread evenly.
- Cover and bake at 350 degrees F for 1 hour or until cheese is bubbly and golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAMY CORN SOUP
Steps:
- Combine onion, celery, butter, and garlic in a saucepan. Cook over medium heat until onion softens, about 4 minutes.
- Add flour and thyme. Cook 1 minute more. Stir in corn and potatoes.
- Add broth, cream, salt, and pepper. Simmer 15-20 minutes uncovered or until potatoes are tender.
- Garnish with chives and serve warm.
Nutrition Facts : Calories 229 kcal, Carbohydrate 20 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 1165 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CREAM CHEESE CORN AND POTATO SOUP
Always trying to put together recipes that my meat-loving and my vegetarian students will both like. I was quickly making some cornbread that needed creamed corn. By the time it was in the oven and I was cleaning up did I realize that I had an open unused can of creamed corn. Don't usually like using processed item, but sometimes it just works! Came up with this mixture as a trial.
Provided by Happy Harry 2
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wisk half and half, water and starch until blended in 5-qt.
- pot with lid.
- Place on medium heat.
- Add Neufchatel cheese.
- Heat and stir until cheese starts to break down.
- Add rest of ingredients EXCEPT Splenda.
- Bring to slow boil, turn dowm to simmer, cover and cook at least 15 minutes to allow flavors to meld.
- Stir frequently.
- Add Splenda when finished if you wish soup to be sweeter.
- Adjust liquid needs if it thickens too much upon standing.
- This is good with some shredded sharp cheese and slivered green onions on top-- don't overdo as this will change the taste of the soup.
CREAMY POTATO SOUP RECIPE
This Easy Potato Soup recipe is the real deal. Shared with me from the granddaughter of an Idaho potato farmer, this homemade soup is creamy, thick, and luxurious, even without the optional cheesy garnish. It is truly the best potato soup I've ever had. And it only takes about 30 minutes to make!
Provided by Karen
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
- Peel the carrots and dice about the same size as the potatoes. Add to the pot.
- Smash and mince 1 clove of garlic and add to the pot.
- Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
- Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
- Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
- Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
- Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
- Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
- Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk.* If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
- Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
- Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
- Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
- Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?
Nutrition Facts : Calories 273 kcal, Carbohydrate 27 g, Protein 7 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 43 mg, Sodium 759 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 5 g, ServingSize 1 serving
CREAMY HAM POTATO AND CORN CHOWDER
A rich and creamy potato soup with sweet corn and salty pieces of ham and bacon. Practically guaranteed to be a new favorite! Makes about 11 cups.
Provided by Jaclyn
Categories Soup
Time 55m
Number Of Ingredients 17
Steps:
- In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste*.
- Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes.
- Add in ham and corn and cook until potatoes are tender, about 5 minutes longer.
- Meanwhile, in a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes.
- While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly.
- Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture (once potatoes are tender). Serve warm topped with bacon and chives.
Nutrition Facts : Calories 546 kcal, Carbohydrate 49 g, Protein 18 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 89 mg, Sodium 844 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
CORN CHEESE SOUP
I got a version of this from a neighbor as a kid. I was the local latchkey child, and all the moms pitched in to help me learn "the skills of a lady" (this was a while ago!) It's a staple in our house. We make this when we want a hearty, simple, one-dish meal that takes less than 30 minutes! You can add all sorts of things to this, potatoes, bell pepper, bacon, etc. but this is the way we almost always make it. The cheapest creamed corn doesn't taste as good to us, so we use a name brand. They're still pretty cheap, less than .75 a can usually. I don't add salt since the corn and the cheese are both salty.
Provided by bookladyjkd
Categories Cheese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put the oil in a saucepan big enough to hold all of the ingredients. Heat the oil on medium, till hot, but not smoking. Add the onion Turn down the heat to low and sauté the onion until translucent and soft. Add the creamed corn.
- If you didn't get all of the corn out of the cans, put the milk in one can and use a spoon to swirl it around to get as much of the corn as possible, pour into the second can and repeat. Then, add the corn/milk mixture to the corn.
- Heat the corn until it starts to steam and bubble. Turn off the heat. Stir in the pepper and 1/2 of the chunked cheese. Stir until the cheese is all (or partly) melted.
- Have ready two bowls. Divide the remaining cheese chunks between the bowls. Pour a serving of soup in each bowl over the cheese. Enjoy!
CORN POTATO SOUP FOR THE CROCK POT
Every Monday is Soup Day at my house. I had some potatoes I needed to use up so this soup was born. I really like meals that I can use what's on hand. This is nothing fancy just a tasty easy soup.
Provided by Lucky Chef
Categories Potato
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion, celery, and bell pepper to translucent in the olive oil.
- Pour all ingredients except heavy cream and whole corn into crock pot.
- Cook on high for 4 hours.
- Blend 1/2 the ingredients in blender and pour back into crockpot.
- Add Heavy cream and whole sweet corn.
- Let warm for about 30 minutes.
- Serve and Enjoy.
- I will sometimes add cheese and or sour cream when serving if anyone.
- wants it.
CORN POTATO CHEESE SOUP
Make and share this Corn Potato Cheese Soup recipe from Food.com.
Provided by huskiebear
Categories Chowders
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring canned things to a full boil, salt and pepper to taste.
- Add potatoes to thicken.
- Add cheese and bacon.
Nutrition Facts : Calories 354.3, Fat 13.8, SaturatedFat 7.1, Cholesterol 38.4, Sodium 1170.2, Carbohydrate 45.7, Fiber 1.4, Sugar 6.8, Protein 17.2
EASY POTATO AND CORN CASSEROLE
This recipe was given to my mother and father after they had it in a very small Scottish restaurant in the NC mountains. It was supposedly an 'old family recipe' of the family who owned the restaurant. It is excellent with most any beef or game.
Provided by ecross
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Allow potatoes to cool, then peel and slice into 1/2-inch rounds.
- Put a layer of potatoes in a casserole dish and season with salt and pepper. Spoon 1/3 of the creamed corn over the potatoes and spread evenly. Repeat layers twice more, ending with the corn. Sprinkle shredded Cheddar cheese on top.
- Bake in the preheated oven until cheese is melted and bubbly, about 20 minutes.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 57.8 g, Cholesterol 24.1 mg, Fat 8.2 g, Fiber 6.4 g, Protein 12.1 g, SaturatedFat 5 g, Sodium 412.3 mg, Sugar 4.6 g
CORN, POTATO AND CHEESE SOUP
I found this fantastic recipe in a cookbook simply called "The Vegetarian Cookbook". It is creamy and delicious. We usually like food that is super flavored and spicy, but this is delicious, simple comfort food. No crazy spices or herbs, but yummy! I'm pretty sure that between just my BF and I, we ate almost the entire pot in one sitting. It really is that good. Hope you agree! (As a helpful note, I once heard on the Food Network, that you should never cook with a wine that you are not wiling to drink.)
Provided by JennyLynn99
Categories < 60 Mins
Time 40m
Yield 4 healthy bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in heavy-bottom pan over low heat.
- Add shallots and cook, stirring frequently, for 5 minutes or until softened.
- Add potatoes and cook, stirring for 2 minutes.
- Sprinkle in four and cook, stirring constantly, for 1 minute.
- Remove from heat and stir in the wine.
- Return to heat and stir in the milk.
- Bring to a boil, stirring constantly, then reduce heat to a simmer.
- Stir in corn, cheese, chopped sage, and cream and heat through gently until cheese has just melted.
- Ladle into bowls. Add croutons if desired and garnish with sage.
CHEDDAR, CORN AND POTATO CHOWDER
This hearty soup is the ultimate comfort food, perfect on a cool winter night. The soup can be made ahead, then warmed and served alongside a mixed green salad for a quick weeknight dinner.
Time 45m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Melt butter in a large saucepan over medium-high heat, add onion and cook until softened, about 5 minutes.
- Mix in flour, coating the onion, and cook until no longer dry, about 1 minute.
- Add broth and bring to a boil, whisking constantly until smooth and thickened.
- Reduce heat, add potatoes and simmer until tender, about 20 minutes.
- Use the back of a wooden spoon to slightly mash potatoes, then stir in corn and milk.
- Cook another 5 minutes, remove from heat and stir in cheddar cheese.
- Season with salt and pepper.
- Ladle into serving bowls and garnish with cayenne and parsley before serving.
Nutrition Facts : Calories 450 calories, Fat 23 grams, SaturatedFat 13 grams, Cholesterol 70 milligrams, Sodium 1200 milligrams, Carbohydrate 47 grams, Protein 17 grams
POTATO, CHEDDAR & CORN CHOWDER
Start off the day right with delicious dairy. Get creative with Cabot & enjoy our cheesy potato corn chowder recipe. Learn how to make this tasty treat!
Provided by Cabot Creamery
Number Of Ingredients 5
Steps:
- MAKE 4-6 main course servings by combining the potatoes and onions in a large pot and add enough water to just cover. Bring to a boil and cook until the potatoes are tender. MASH the potatoes (do not drain), leaving some lumps. Add the cans of creamed corn, Cabot Extra Sharp cheddar and dried minced garlic. PLACE over low heat and stir until cheese is melted and blended in. Generously season with salt and pepper and add enough heavy cream to make the soup the consistency and thickness you desire. Enjoy!
CREAMY POTATO AND CORN SOUP
Prepped in five minutes, this creamy, cheesy, potato and corn soup is the ultimate slow cooker recipe. Season it with our convenient blend of McCormick® Himalayan Pink Salt, Black Pepper and Garlic All Purpose Seasoning to make mealtime even easier.
Provided by McCormick
Categories Soups, Stews, and Chili,
Yield 7
Number Of Ingredients 6
Steps:
- Mix potatoes, stock, cream cheese and Seasoning in 6-quart slow cooker. Cover.
- Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking.
- Stir in shredded cheese until smooth. Ladle into soup bowls. Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired.
Nutrition Facts : Calories 299 Calories
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- Melt butter in a saucepan over medium heat. Add onion, celery, carrot, and garlic. Cook 3-4 minutes or until onion is tender.
- Add potatoes, chicken broth, seasonings, and bay leaf. Bring to a boil, reduce to a simmer and cook covered 8-10 minutes or until potatoes are tender.
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- In a pot over medium heat, soften the leek in the butter. Add the turmeric and cook for 1 minute. Add the potatoes and white wine. Cook for 2 minutes. Add the broth and honey and bring to a boil.
- Meanwhile, in a skillet over medium-high heat, brown the bacon until crisp. Set aside on a paper towel-lined plate. Keep the melted fat in the skillet
LOCRO DE PAPA OR ECUADORIAN POTATO SOUP - LAYLITA'S RECIPES
From laylita.com
4.7/5 (346)Category Soup, StarterCuisine Ecuadorian, LatinTotal Time 50 mins
- Prepare a refrito or base for the soup by heating the oil over medium heat in a large soup pot; add the diced onions, minced garlic cloves, cumin, and achiote powder. Cook, stirring frequently, until the onions are tender, about 5 minutes.
- Add the potatoes to the pot and mix until they are coated with the refrito. Continue cooking for about 5 minutes, stirring a every couple of minutes.
- Add the water and bring to boil, cook until the potatoes are very tender. Use a potato masher to mash the potatoes in the pot, don’t mash all of them, the consistency of the soup should be creamy with small tender chunks of potatoes.
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- Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes.
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From averiecooks.com
4.8/5 (20)Total Time 50 minsCategory SoupCalories 636 per serving
- To a large Dutch oven or stockpot, add the bacon and cook over medium-high heat until crisp, about 10 minutes; stir intermittently. Using a slotted spoon, remove bacon from pot and place on paper towels; set aside. Keep the bacon grease in the stockpot. You could drain some off if desired but I didn’t because there are a lot of vegetables that need to sauté in it.
- Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
CREAMY POTATO CORN CHOWDER - ADVENTURES OF MEL
From adventuresofmel.com
4.6/5 (8)Total Time 1 hr 45 minsCategory Soups & StewsCalories 589 per serving
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From thekitchenwhisperer.net
Cuisine SoupTotal Time 456720 hrs 34 minsCategory Comfort FoodCalories 244 per serving
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From cooks.com
4.7/5 (7)
CORN AND POTATO CHOWDER RECIPE | MYRECIPES
From myrecipes.com
4/5 (39)Calories 343 per serving
CREAMY HAM POTATO AND CORN SOUP - CHEEKYKITCHEN
From cheekykitchen.com
5/5 (1)Total Time 50 mins
CREAMY CORN AND POTATO SOUP | MRFOOD.COM
From mrfood.com
4/5 (8)Estimated Reading Time 1 minCategory Soups
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