EASY CHEESY CORN CHOWDER RECIPE
Steps:
- Cook bacon over medium heat in a large stockpot.
- Once cooked, remove bacon, crumble, and set aside.
- Melt butter in stockpot.
- Once melted, add in potatoes.
- Cook for 8 minutes, stirring occasionally.
- Stir in corn and broth.
- Bring mixture to a boil.
- Boil until potatoes are tender, about 2 mins.
- Reduce heat to low and stir in cheeses until melted.
- Season with salt, pepper, cayenne.
- Taste and re-season, if necessary, and serve!
Nutrition Facts : Calories 726 kcal, Carbohydrate 72 g, Protein 23 g, Fat 43 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 111 mg, Sodium 1365 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 3 g, ServingSize 1 serving
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
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.
CREAMY TURKEY SOUP WITH CORN
Delight in this creamy turkey soup that includes cream-style corn. Ready to serve in just 25 minutes, Creamy Turkey Soup with Corn is an easy-to-make dish that is full of flavor. It's great for any leftover turkey you have around!
Provided by My Food and Family
Categories Spices
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook onions and half the red peppers in butter in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring frequently.
- Add cream cheese; cook on low heat 3 to 4 min. or until melted, stirring constantly. Stir in turkey, corn, broth and milk.
- Cook 5 min. or until soup is heated through, stirring occasionally. Serve topped with remaining red peppers and black pepper.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 480 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 6 g, Protein 17 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.
CREAMY CORN SOUP
Steps:
- Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.
- In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.
CREAM OF CHEDDAR BROCCOLI AND CORN SOUP
Make and share this Cream of Cheddar Broccoli and Corn Soup recipe from Food.com.
Provided by foodart
Categories Corn
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 6 quart stockpot add butter, onion and celery and sauté without brown the mixture. Add in the flour and combine the mixture. Pour in the half and half and when the roux is thickening add in the chicken broth and stirring at all time. Add in the rest of the ingredients and stirring the mixture and broccoli and taste the soup and re-season to taste.
Nutrition Facts : Calories 508.2, Fat 35.7, SaturatedFat 21.7, Cholesterol 100.4, Sodium 609.6, Carbohydrate 36.5, Fiber 2.4, Sugar 3.5, Protein 13.5
CORN CHOWDER - FAST AND GREAT
This is a velvety and delicious corn chowder with potatoes and bacon. Two kinds of cheese are stirred in at the last minute, giving this soup an unforgettable flavor.
Provided by JNICKEL
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, cook and stir the bacon until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot.
- Place the onion in the pot, and cook until transparent, about 5 minutes. Mix in the potatoes, and cook until they begin to turn translucent, about 10 minutes more. Stir in the chicken broth, and season with oregano, salt and pepper. Bring to a boil over high heat, then cover, and simmer over low heat until the potatoes are soft, about 30 minutes. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes.
- Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat, and serve.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 37.7 g, Cholesterol 53.9 mg, Fat 17.1 g, Fiber 4.5 g, Protein 12.4 g, SaturatedFat 9.5 g, Sodium 455.5 mg, Sugar 3.9 g
CREAM OF CORN SOUP
Perfect for cold winter nights, this classic staple is a crowd-pleaser.
Provided by chefdavidgeisser
Categories Corn Chowder
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
- Remove 6 tablespoons of corn from the soup and set aside.
- Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
- Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
- Divide the soup among four bowls and drizzle with chili oil.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 27.1 g, Cholesterol 61.1 mg, Fat 28 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 11.8 g, Sodium 639.8 mg, Sugar 6.2 g
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!
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.
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