CORN CHOWDER
Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.
Provided by Tyler Florence
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
- Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.
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
SIMPLE CORN CHOWDER
On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings (about 1-1/2 quarts).
Number Of Ingredients 8
Steps:
- Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.
Nutrition Facts : Calories 171 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
CORN CHOWDER
To make this super-comforting chowder even more of a meal, try adding a bit of fish or seafood
Provided by Jamie Oliver
Categories Healthy meals Vegetables Gorgeous Winter Soups Bonfire night recipes American Light meals
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
- Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn't stick to the pot. Cook until the potatoes are tender, but not mushy - this will take around 10 minutes.
- Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
- This is delicious with a crusty brown roll or a Parmesan crisp.
Nutrition Facts : Calories 211 calories, Fat 5.7 g fat, SaturatedFat 2.5 g saturated fat, Protein 10.7 g protein, Carbohydrate 31.6 g carbohydrate, Sugar 13.9 g sugar, Sodium 0.3 g salt, Fiber 2.3 g fibre
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.
CORN CHOWDER
Make and share this Corn Chowder recipe from Food.com.
Provided by Jeff Hixson
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Husk the corn.
- Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job.
- Cut the kernels from the cobs and place in a bowl.
- You should have about 2 cups.
- Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
- Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon.
- Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
- Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot.
- Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
- Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
- Some of the potatoes will have broken up, but most should retain their shape.
- Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
- Reduce the heat to medium and season the chowder with salt and pepper.
- Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
- As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
- Adjust the seasoning if necessary.
- If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely.
- Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil.
- Ladle into cups or bowls and sprinkle with the chopped chives.
Nutrition Facts : Calories 631.7, Fat 43.8, SaturatedFat 22.4, Cholesterol 121.5, Sodium 534.4, Carbohydrate 49.1, Fiber 4.9, Sugar 8.1, Protein 14
HEALTHY CORN CHOWDER
This corn chowder can be a side dish or serve as a main meal. It is tasty and filling with 'hidden protein' (beans) that you'll never even notice. The recipe originally came from Nutrition Action and I've made a few tweaks. The evaporated milk makes the chowder taste much richer. I like to serve this crumbled Morning Star Breakfast Strips (fake bacon) that people can sprinkle on top of their chowder and crusty bread. Super healthy, super low fat and pretty low salt (especially for soup)!
Provided by Lowfat Linda
Categories Chowders
Time 39m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a medium stockpot over medium-high heat.
- Add the onion and garlic (and the peppers, if they are frozen) and saute' for two minutes.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Add (the peppers if fresh), carrots and corn and stir well.
- Stir in the potato, milk, broth, and thyme.
- Bring to a boil, reduce the heat and simmer for 15 to 20 minutes (until the potatoes are tender).
- While it simmers, drain and rinse the beans (helps eliminate the 'toot' factor) and them mash them with a fork in a small bowl until they form a paste.
- Stir the beans into the soup and cook until warmed or ready to eat.
- Serve hot.
- For Vegetarian use the Vegetable Broth of course.
CORN CHOWDER
Corn Chowder adapted from Suzanne Fine, Regional Cuisine
Categories Soup/Stew Potato Vegetable Appetizer Dinner Corn Summer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
- Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.
More about "healthy corn chowder food"
DELICIOUS CORN CHOWDER RECIPE - THE RECIPE CRITIC
From therecipecritic.com
Servings 6Calories 80 per servingEstimated Reading Time 7 mins
- Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
EASY CORN CHOWDER SOUP RECIPE - HOW TO MAKE CORN CHOWDER ...
From delish.com
5/5 (15)Category Dinner
CHICKEN CORN CHOWDER {HEALTHY SOUP RECIPE} - CUPCAKES ...
From cupcakesandkalechips.com
Ratings 3Calories 227 per servingCategory Soup
CORN CHOWDER RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Corn Chowder
- In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
- In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.
CORN CHOWDER - CARNATION MILK
From carnationmilk.ca
HEALTHY CORN CHOWDER RECIPES - EATINGWELL
From eatingwell.com
HEALTHY CHOWDER RECIPES | EATINGWELL
From eatingwell.com
10 BEST CORN CHOWDER RECIPES - YUMMLY
From yummly.com
WEIGHT WATCHERS CORN CHOWDER - RECIPE DIARIES
From recipe-diaries.com
5/5 (4)Category EasyCuisine AmericanCalories 214 per serving
- Melt butter in a large pot over medium heat. Add the onions and carrots, and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 – 10 minutes. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 veggie stock(broth). Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in 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 leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in milk.
EASY AND HEALTHY CORN CHOWDER 4 WW SP - 2 CUP SERVING ...
From dwardcooks.com
4.7/5 (20)Total Time 50 minsCategory 4-6spCalories 280 per serving
HEALTHY CORN CHOWDER | DAIRY-FREE - FOOD MEANDERINGS
From foodmeanderings.com
Cuisine American, CanadianTotal Time 35 minsCategory Dinner, LunchCalories 134 per serving
- Cook corn and remove from cob. Place in boiling water for about 10 minutes or until fork goes easily into kernel (see video for directions on cutting the corn off the cob in NOTES).
- Add onion to large soup pot with a little oil and cook until it is caramelized, about 8 minutes. Add red pepper. Then add garlic, water and chicken bouillon.
- Bring mixture to a boil, stirring constantly, then stir in corn kernels (setting aside 1 cup) and potatoes. Add in 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.
CORN CHICKEN CHOWDER {EASY SLOW COOKER!} - WELLPLATED.COM
From wellplated.com
4.9/5 (10)Total Time 4 hrs 30 minsCategory SoupCalories 360 per serving
- In a Dutch oven or similar large skillet, melt the butter and oil over medium-high heat. Once it is melted, add the potato, onion, salt, and pepper. Sauté until the onion softens, about 5 minutes.
CORN CHOWDER RECIPE - HOMEMADE CORN CHOWDER IN 30 MINUTES
From eatingonadime.com
5/5 (5)Total Time 40 minsCategory SoupCalories 493 per serving
- Add the bacon, garlic, onion, carrots, bell pepper and celery. Sauté for 8-10 minutes until the bacon is cooked through and the veggies have softened.
- Add in the chicken broth, both types of corn, potatoes, thyme, salt and bay leaf. Bring the mixture to a boil and then reduce the heat to medium and simmer for 15-20 minutes uncovered until the potatoes are tender.
- Remove the bay leaf and mix in the heavy whipping cream. Cook for 2-5 minutes until the cream is heated through and incorporated.
HEALTHY POTATO CORN CHOWDER | A MIND "FULL" MOM
From amindfullmom.com
4.6/5 (17)Category SoupCuisine AmericanTotal Time 30 mins
- Add corn, potatoes, stock, thyme, vinegar, and salt. Bring to a simmer over medium heat and then reduce the heat to medium-low. Cover the pan with a tight-fitting lid and simmer for 20 minutes.
- Stir the chowder and test to see if potatoes are fork-tender. Once they are, remove the sprig of thyme.
HEARTY CORN CHOWDER RECIPE FROM SCRATCH - HEALTHY …
From healthyseasonalrecipes.com
Reviews 10Calories 177 per servingCategory Soup
- in a large heavy soup pot over medium-high heat. Add garlic and onion and cook, stirring often until the onions are starting to brown, about 4 minutes.
- Add in paprika, thyme, salt and pepper and stir to coat. Cook until the spices are fragrant, about 30 seconds, then add in the wine to prevent the spices from scorching. Let simmer until mostly evaporated, about 1 minute.
- Add in broth, celery, potatoes and corn, and bring to a simmer. Simmer 20 minutes until the potatoes are very soft and starting to fall apart. Remove from the heat.
- Remove 3 cups of the soup from the pot and set aside. Transfer the remaining soup to a blender. Use caution when pureeing hot liquids. Blend until smooth. Combine the reserved 3 cups soup and the pureed soup.
CORN CHICKEN CHOWDER - THIS HEALTHY TABLE
From thishealthytable.com
5/5 (2)Total Time 45 minsCategory SoupsCalories 426 per serving
- Add chicken to pot with butter and cook until browned, about 6 minutes. Remove chicken and set aside.
- Add the remaining tablespoon of butter to the pot and when melted, add onion and cook for 3 minutes. Then add the bell pepper and cook for 2 minutes, add the minced garlic and cook for 30 seconds.
CREAMY CORN CHOWDER RECIPE | MYRECIPES
From myrecipes.com
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.
EASY SUMMER CORN CHOWDER SOUP RECIPE - HEALTHY …
From healthyfitnessmeals.com
5/5 (1)Calories 177 per servingCategory Main Course, Soup
- Melt butter in a large pot over medium heat. Add the shallots, bell pepper, and cook, stirring frequently, until onion has softened, about 6-8 minutes.
- Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
CORN CHOWDER - CONFESSIONS OF A FIT FOODIE
From confessionsofafitfoodie.com
4.9/5 (7)Total Time 23 minsCategory Soup
- Set Instant Pot to saute and add in 2 tsp of butter. Saute turkey bacon until very crisp. Remove and set aside.
- Heat a large saucepan and add in 2 tsp of butter. Saute turkey bacon until very crisp. Remove and set aside.
EASY CORN CHOWDER WITH POTATOES - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 3Total Time 30 minsCategory Main Course, SoupCalories 280 per serving
CORN CHOWDER RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
- In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.
- Wine Recommendation: Chardonnay seems to have an affinity for corn; perhaps it is the sweet buttery flavors that complement each other so well. For best effect with this chowder, pick a rich, full-bodied example from southeastern Australia.
- Notes: If you want to use frozen corn, puree two cups of it with the milk as directed above, and add the remaining two cups to the soup along with the puree. Since the corn is already cooked, it might toughen if it goes in earlier. You could add a pinch of sugar, too.
HEARTY CORN CHOWDER - FOOD GARDENING NETWORK
From foodgardening.mequoda.com
Servings 4Total Time 35 minsCategory Soups
CORN CHOWDER RECIPE | FOOD
From food.amerikanki.com
4.6/5 (13)Servings 8
CORN CHOWDER RECIPE : SBS FOOD
From sbs.com.au
Cuisine AustralianServings 4-6
OUR FAVORITE HEALTHY CHOWDERS | COOKING LIGHT
From cookinglight.com
Estimated Reading Time 2 mins
CORN CHOWDER RECIPE + VIDEO
From noblepig.com
Ratings 10Category Main CourseCuisine AmericanTotal Time 40 mins
CORN CHOWDER SOUP RECIPES WITHOUT POTATOES - ALL ...
From therecipes.info
HEALTHY CORN CHOWDER RECIPES - FOOD NEWS
From foodnewsnews.com
OLD FASHIONED CORN CHOWDER RECIPE - IT'S MY SUSTAINABLE LIFE
From itsmysustainablelife.com
HEALTHY CORN CHOWDER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HAM CORN CHOWDER SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CORN CHOWDER WITH CRAB KEVIN BELTON RECIPE - FOOD NEWS
From foodnewsnews.com
MEERA SODHA’S VEGAN RECIPE FOR SWEETCORN CHOWDER WITH ...
From theguardian.com
HEALTHY CORN CHOWDER RECIPES
From tfrecipes.com
CORN CHOWDER - BIGOVEN.COM
From bigoven.com
CORN AND BACON CHOWDER - CANADIAN LIVING
From canadianliving.com
CORN CHOWDER RECIPES - TASTE OF HOME
RECIPE: HARVEST CORN CHOWDER - BEST RECIPES EVER
From cbc.ca
CORN CHOWDER RECIPES | ALLRECIPES
From allrecipes.com
LOW CARB CORN CHOWDER - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love