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.
EASY CORN CHOWDER I
This is a quick and easy soup that won't let you down.
Provided by carol
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Yield 3
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 60.4 g, Cholesterol 44.9 mg, Fat 28.3 g, Fiber 4 g, Protein 18.4 g, SaturatedFat 10.2 g, Sodium 1465.2 mg, Sugar 19.5 g
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
EASY CORN CHOWDER
When I was growing up, my grandfather would often serve steaming bowls of corn chowder. I tried to capture that wonderful flavor and came up with this recipe.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12-14 servings (about 3 quarts).
Number Of Ingredients 14
Steps:
- In a soup kettle or Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender. Add corn, soup, ham, mushrooms, milk, salt and pepper; heat through, stirring occasionally. Stir in bacon just before serving.
Nutrition Facts : Calories 197 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 895mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.
CREAMY CORN & BACON CHOWDER FOR TWO
This is simple and very easy to make. The results are a creamy and hearty chowder without the use of heavy cream or thickners. Substituting turkey bacon can further lower the calorie count.
Provided by Divalicious 808
Categories Chowders
Time 23m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Brown bacon and add onions. Sautee until onions are soft and translucent.
- Drain excess fat.
- Add the next three ingrediants and reduce heat.
- Cover and simmer for 15 minutes or until potatoes are tender, stirring often to prevent sticking or burning.
- Add the sugar and season with salt and fresh black pepper to your liking.
Nutrition Facts : Calories 649.9, Fat 26.9, SaturatedFat 8.9, Cholesterol 45.4, Sodium 1322.1, Carbohydrate 82.3, Fiber 5.5, Sugar 28.8, Protein 25.9
EASY CREAMY CORN CHOWDER
Quick and easy. Great for a cold winter's day. Great served with cornbread muffins.
Provided by Connie Davis
Categories Chowders
Time 1h30m
Number Of Ingredients 5
Steps:
- 1. Bring one can chicken broth to a boil. Add frozen potatoes and bring back to a slow boil.
- 2. Combine 1/2 of the remaining can broth (at room temperature) in an airtight container with both packages gravy mix. (I use a jar) Shake until mix is completely dissolved. (Reserve remaining broth for later).
- 3. Add gravy mix to potatoes. Add all cans corn (cream and mexicorn). Reduce heat and simmer for about an hour stirring frequently or pour into crockpot and cook on low for a couple of hours.
- 4. I like mine thick and creamy. If you desire a thinner chowder, add the remaining broth slowly until you reach your desired thickness.
- 5. Great topped with copped green onions, bacon bits, shredded cheddar cheese That's it. Your done. Enjoy!
EASY CORN CHOWDER
This recipe is tasty on it's own, but is also really good with some cubed cooked ham or bacon added.
Provided by Chesska
Categories Chowders
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cover potatoes, celery and onion with water and bring to a boil.
- Simmer for 20 minutes or until tender.
- Without draining any water, add all remaining ingredients and simmer for another 20 minutes.
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4.5/5 (13)Total Time 45 minsServings 8Calories 213 per serving
- In a 4-quart soup pot, cook bacon over medium-high heat, stirring, until brown and crispy, about 5 minutes. Pour off all but 2 Tbsp. fat.
- Add onion, celery and bell pepper and cook, stirring, until softened, 4 to 5 minutes. Add potatoes, corn, thyme, salt and pepper. Stir to combine.
- Slowly pour in broth, stirring constantly until smooth. Add bay leaf; bring to a boil. Reduce heat; simmer until potatoes are tender, 25 minutes.
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