FRESH SUMMER CORN CHOWDER
Terrific recipe for fresh corn and potatoes and has always been a hit whenever I've served it. Good vegetarian dish, too!
Provided by outandabout829
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
- Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. Cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob. Simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.
- Season chowder with cilantro and pepper and serve.
Nutrition Facts : Calories 334 calories, Carbohydrate 40 g, Cholesterol 45.6 mg, Fat 18 g, Fiber 6.6 g, Protein 8.4 g, SaturatedFat 10.7 g, Sodium 175.8 mg, Sugar 9.7 g
SUMMER CORN CHOWDER
This recipe is amazing. I tend to alter it every time I make it; it just keeps getting better and better!
Provided by KandyKates recipes
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 58m
Yield 5
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a Dutch oven over low heat. Add onion; cook until tender, about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated, about 5 minutes.
- Stir vegetable broth and potatoes into the onion mixture; bring to a boil. Reduce heat to medium; cook partially covered until potatoes are tender, about 10 minutes. Add corn, red pepper, green pepper, half-and-half, ground black pepper, and salt. Reduce heat to low; cook and stir until corn is softened, about 8 minutes.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 65.3 g, Cholesterol 30.1 mg, Fat 17.8 g, Fiber 7.5 g, Protein 10.7 g, SaturatedFat 7.4 g, Sodium 571.9 mg, Sugar 10.2 g
SUMMER CORN CHOWDER WITH SCALLIONS BACON & POTATOES
The true taste of your summer favorites shine through in this wonderful chowder! Only two tablespoons of cream in this, pureeing one cup of the vegetables gives this chowder its creamy consistency. Be sure to use your fresh summer corn for a real treat! I ran across this wonderful recipe in the August Issue of Fine Cooking Magazine.
Provided by Bev I Am
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut corn off the cobs, save two cobs.
- When slicing scallions, be sure to keep the dark green part separated from the white and light green, you will use all the onion.
- Cook bacon in a 3-4 quart saucepan over medium heat until browned and crisp, about 5 minutes.
- With a slotted spoon, transfer the bacon to a paper towel lined plate.
- Pour off and discard all but about 1 TBS of the bacon fat.
- Return the pan to medium heat and add the butter.
- When butter is melted, add the white and light green scallions and the jalapeño, salt, and a few grinds of the black pepper.
- Cook stirring until the scallions are very soft, about 3 minutes.
- Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer until the potatoes are completely tender, about 15 minutes.
- Discard the corn cobs.
- Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallions and blend the flavors.
- Season to taste with salt and pepper and served sprinkled with bacon and reserved scallions.
Nutrition Facts : Calories 172.7, Fat 7.4, SaturatedFat 3.4, Cholesterol 14.7, Sodium 482.7, Carbohydrate 23.8, Fiber 3.4, Sugar 3.7, Protein 6.9
SUMMER CORN CHOWDER
I tweaked this recipe a little (isn't a recipe just a guideline, anyway?), but I'll post as written. I had some fresh corn on the cob and the rest was frozen. I also used turkey bacon and baked in the oven instead of cooking with the onion. Instead of adding water, I added chicken broth. I also sauteed some bell pepper, hot pepper, and celery with the onion. I used fresh oregano, basil, parsley, and cilantro and evaporated milk instead of half and half. The honey was left out completely. Great flavors--hearty yet light at the same time. Recipe courtesy of Cooking Classy which she adapted from Cooks Illustrated via Tracy's Culinary Adventures.
Provided by AmyZoe
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in a large pot over medium heat.
- Add the onion and bacon and cook, stirring frequently, until onion has softened and is just starting to brown around edges (about 8 to 10 minutes).
- Add the flour and garlic and cook 1 1/2 minutes.
- While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes.
- Add thyme and bay leaf and season with salt and pepper to taste.
- Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- Remove bay leaf and transfer 2 1/2 cups of chowder to a blender and blend until smooth (I skipped this step and left mine chunky).
- Stir the mixture back into the pot and add half and half and honey. Sprinkle each serving with chives and optional cheddar.
Nutrition Facts : Calories 389.1, Fat 15.9, SaturatedFat 7.9, Cholesterol 34.7, Sodium 134.4, Carbohydrate 58.9, Fiber 5.7, Sugar 11.6, Protein 9.6
SUMMER CORN CHOWDER
Categories Soup/Stew Onion Vegetable Sauté Vegetarian Corn Bell Pepper Summer Simmer Parade
Yield Makes 4 to 5 servings
Number Of Ingredients 14
Steps:
- 1. Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes.
- 2. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally.
- 3. Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally.
- 4. Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.
FRESH CORN CHOWDER RECIPE BY TASTY
Here's what you need: oil, garlic, salt, pepper, onion, red bell pepper, potato, corn, vegetable broth, water, dried thyme, paprika, bay leaf, milk
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Combine oil, garlic, and onion, salt, and pepper in a large pot over medium heat for 3 minutes.
- Add red pepper, potato, and corn. Stir for another 2 or 3 minutes.
- Add vegetable broth, water, thyme, paprika, and bay leaf. Stir.
- Bring to a boil, place the lid on the pot, and simmer for 10 minutes.
- Add milk or milk alternative, and stir. Remove bay leaf.
- Allow to cool a little before serving.
- Enjoy!
Nutrition Facts : Calories 913 calories, Carbohydrate 69 grams, Fat 65 grams, Fiber 3 grams, Protein 3 grams, Sugar 21 grams
EASY SUMMER CORN CHOWDER
Summer corn chowder is served hot, but irresistible because of the fresh corn.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has been rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to paper towel, and set aside. Discard all but 2 tablespoons of bacon fat.
- Add onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium; simmer 15 minutes.
- Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add half-and-half, and simmer until soup is hot. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pieces.
SUMMER CORN CHOWDER WITH BACON
Provided by Hannah Levitz
Categories Soup/Stew Milk/Cream Potato Sauté Quick & Easy Bacon Fennel Corn Zucchini Summer Chive Bon Appétit New Jersey
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.
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