CREAMY CORN CHOWDER
This is a recipe that I've modified to be low-fat and vegetarian. The original called for heavy cream and chicken broth. I think it is quite yummy, and especially good on chilly evenings!
Provided by J.D.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.
- To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.
- In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.
Nutrition Facts : Calories 294.4 calories, Carbohydrate 63.1 g, Fat 2.1 g, Fiber 6.5 g, Protein 10.6 g, SaturatedFat 0.4 g, Sodium 516.4 mg, Sugar 7.4 g
CREAMY CORN CHOWDER
Corn really stars in this delectable recipe-it hits the spot whenever you crave a rich, hearty soup. I make it each year for a luncheon at our church's flea market, where it's always a big seller.-Carol Sundquist, Rochester, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.
Nutrition Facts : Calories 233 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 941mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.
CREAMY CORN CHOWDER
Bacon and corn star in this creamy chowder, perfect for a chilly day to warm the hearts of your loved ones.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 5
Number Of Ingredients 18
Steps:
- In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
- In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
- Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
- Garnish with parsley if desired, and crumbled bacon.
Nutrition Facts : Calories 490, Carbohydrate 43 g, Cholesterol 85 mg, Fat 4, Fiber 5 g, Protein 13 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 11 g, TransFat 1 g
CREAMY CLAM CORN CHOWDER
Hearty, warming, comfort food! I got the idea to make this soup from my DF Hope. It has clams, corn, potatoes, leeks, onions & red peppers. Very easy to make.
Provided by Rita1652
Categories Chowders
Time 40m
Yield 1 pot full
Number Of Ingredients 16
Steps:
- Heat oil and butter, sauté onion, leeks, garlic, celery, potato and peppers till translucent.
- Add canned corns juice from canned clams and jar clam juice.
- Simmer 15 minutes.
- Add milk, cream, and simmer 5 more minutes.
- Add clams season to your taste with salt, pepper, and Old Bay seasoning.
- Simmer till warmed.
- Serve with crusty French or rye bread!
Nutrition Facts : Calories 2773.2, Fat 103.2, SaturatedFat 51.1, Cholesterol 395.6, Sodium 3935.8, Carbohydrate 393.3, Fiber 37.4, Sugar 61.4, Protein 115
CREAMY COMFORT CORN CHOWDER
This is a corn chowder recipe which is actually adopted from our restaurant's famous conch chowder...that one's a trade secret, but we find that when you want the -comfort food-, this recipe should do nicely for your family, as it does ours! I simplified this recipe in many ways to be home-friendly and use the least amount of preparation, steps, and cooking dishes possible -- when we are at home, we don't have the benefit of a paid dishwasher! One note on this recipe -- Among other things, I cut out the par-boiling of the potatoes, so just make sure you -carefully- watch the cooking time on the potatoes, and tweak the recipe according to your preference of softness -- and we also like the skin-on approach when we are feeling particularly homey ;)
Provided by Da Long
Categories Chowders
Time 2h
Yield 16 bowls, 16 serving(s)
Number Of Ingredients 15
Steps:
- 1. In stock pot, bring to a boil carrots, celery, onions, thyme, white pepper, salt, and chicken stock, reduce heat, cover and simmer for 1 hour.
- 2. Prepare Roux: Melt butter; whisk in flour until smooth paste.
- 3. To stock pot, add creamed-style corn, ham, potatoes, cayenne; bring back to simmer.
- 4. Stir in roux; simmer/low boil covered 20 minutes.
- 5. To stock pot, add heavy cream and frozen corn; return to boil and simmer uncovered 15 minutes, stirring occasionally.
Nutrition Facts : Calories 329.8, Fat 17.1, SaturatedFat 9.6, Cholesterol 60.2, Sodium 740.4, Carbohydrate 34.8, Fiber 3.4, Sugar 5.9, Protein 11.3
SLOW COOKER CREAMY BACON CORN CHOWDER RECIPE
Complete every meal with a bowl of this creamy and flavorful corn chowder. It has a hint of sweet and salty taste from the bacon and vegetables.
Provided by Milton Oliver
Categories Soup
Time 5h15m
Yield 12
Number Of Ingredients 14
Steps:
- Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
- Add just enough water or chicken stock to cover the ingredients.
- Cook on High 5 hours or Low 7 to 8 hours until vegetables are softened.
- Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
- Taste and adjust seasoning with salt and pepper to taste.
Nutrition Facts : Carbohydrate 33.53g, Cholesterol 40.80mg, Fat 21.16g, Fiber 3.66g, Protein 10.92g, SaturatedFat 8.43g, ServingSize 12.00, Sodium 747.26mg, Sugar 0.00, UnsaturatedFat 8.33g
CREAMY HOMESTYLE CORN CHOWDER
Thick, creamy, and hearty made-from-scratch Corn Chowder packed full of flavor. This rich chowder is comfort food at its finest! Serve with favorite rolls or bread.
Provided by Barbara99
Categories Main Course
Number Of Ingredients 26
Steps:
- With sharp knife, cut the kernels from the corn cobs. Refrigerate kernels.
- Place the stripped corn cobs in small stockpot and add the poultry stock, bayleaf, spices, and parmesan rind. Cover. Bring to a boil over medium heat then reduce heat to low and slowly cook mixture for about an hour. Strain mixture in fine wire mesh sieve. Discard cobs and solids.
- While the stock is cooking, fry the bacon until crisp. Blot bacon on dry paper towel. When cool break into bite-sized pieces. Set aside for chowder garnish. Remove all but 1½ tablespoons of bacon fat from frypan.
- Cut up onion, celery, carrot, and red pepper. Mince the garlic cloves. When stock is almost done cooking, melt butter in the frypan with the bacon fat over medium heat. When butter is melted, add the onions, celery, and carrot. Cook, stirring briskly, for 3-4 minutes then add the red pepper. Cook for another 1-2 minutes, until onion starts to become translucent and the vegetables are slightly softened. Add the minced garlic and cook, stirring continuously, for about 30 seconds, just until the garlic becomes fragrant.
- Transfer the sautéed vegetables to a medium-sized stockpot. Add the corn kernels and diced potato. Stir in all of the strained stock except for ½ cup which will be used to mix with the cornstarch to thicken the chowder. Cover stockpot and bring mixture to a boil over high heat then reduce heat to medium low and cook for about 15 minutes, or until the potatoes are just barely fork tender.
- Whisk 2½ tbsp cornstarch into the reserved ½ cup of poultry stock until somewhat smooth. Add 2-3 tablespoons hot mixture from the stockpot to temper the cornstarch mixture then add the thickener into the stockpot, stirring until mixture starts to thicken.
- Transfer approximately 3 cups of the mixture to a blender and purée until somewhat smooth. Don't over-purée the mixture as it can become very watery and more difficult to thicken. Pour puréed mixture back into the stock pot. Stir to combine with remainder of unpuréed chowder mixture.
- Stir in the maple syrup. Whisk sour cream into the 10% blend cream until blended. Slowly whisk the dairy into the stockpot mixture. Heat thoroughly. Add the cheeses and stir until melted and blended into the chowder. Season with salt and pepper, to taste.
- Ladle chowder into bowls. Garnish with crisp bacon pieces and, if desired, fresh chopped chives or parsley. Serve with rolls or bread.
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
COMFORTING CORN CHOWDER WITH RUSSET POTATOES
Tender russet potatoes and cream-style corn in a savory broth with bacon, onion, chicken broth, and milk.
Provided by Betty Streff
Categories Soups and stews
Time 40m
Number Of Ingredients 11
Steps:
- In a non-stick skillet with a tight-fitting lid, fry bacon pieces uncovered until crisp. Set the bacon aside on paper towels, retain the drippings. Saute chopped onion in the bacon drippings until it's tender and transparent. Add the chopped potatoes to the onion and saute lightly. Combine bouillon paste with water and pour over the potatoes. Cover tightly with the lid and cook until the potatoes are very tender. Pour the cream-style corn into the pan with potatoes and add just enough milk or cream to make a thick broth. Heat through. Spoon into a bowl and garnish with reserved bacon and grated sharp cheddar cheese and chopped green onions, if desired.
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