Hearty Corn Chowder With Peas Food

HEARTY CORN CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside., Saute celery and onion in drippings until onion is lightly browned. Add potatoes and water. Cover and cook over medium heat for 10 minutes. Stir in corn, milk, sausage, dill and bacon. Cook until potatoes are tender, about 30 minutes.

QUICK AND HEARTY CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
• Whisk 1/2 cup milk and flour in a small bowl until smooth.
• Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.

CORN CHOWDER - FAST AND GREAT

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.

HEARTY CORN CHOWDER WITH PEAS

Steps:

• Heat oil in a medium skillet over medium-high heat.
• Add the sausage, onions and garlic, and cook, stirring until sausage is lightly brown and the onions are translucent, 5 to 8 minutes.
• Combine sausage mixture, broth and potatoes in the slow cooker.
• Cover and cook on High 3 to 4 hours or Low 5 to 6 hours until the potatoes are very tender.
• Using the back of a spoon, coarsely mash the potatoes.
• Stir in creamed corn and the frozen corn.
• Cover and cook on High 1 hour.
• Stir in peas and cook until peas are tender, about 10 minutes.
• Stir in the hot sauce.

CORN & SPLIT PEA CHOWDER

Steps:

• Tip the split peas, celery and thyme sprig into a medium pan with 1 litre of boiling water, bring back to the boil and simmer, covered, for 25 mins.
• Meanwhile, fry the onion in the oil in a large pan for 10 mins. Stir in the ginger, chilli and garlic. Tip in the pepper and potato, and pour in ½ litre boiling water with the bouillon and remaining thyme. Tip in the split pea mixture and corn, bring to the boil, then cover and simmer for 30-35 mins until the veg is tender.
• Remove the thyme sprig. Take out a third of the veg, then purée the rest in the pan with a hand blender (or use a potato masher). Return the veg to the pan with the yogurt, and stir well. If you're following our Healthy Diet Plan, eat two portions now, and cool then chill the rest for another day. Will keep in the fridge for three days.

HEALTHY CORN CHOWDER

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.

HEARTY CORN CHOWDER

Steps:

• Heat butter in a large pot.
• Sauté the onion and garlic until onion is transparent.
• Add the potatoes and toss in the butter to coat.
• Pour in the chicken stock and let simmer about 10 minutes or until potatoes are tender.
• With a potato masher lightly mash the potatoes, leaving some chunks.
• Stir in the creamed corn and milk.
• Simmer on low heat gently, uncovered, stirring occasionally to prevent sticking.
• *Do not allow to boil as there is a chance the milk may curdle.
• *Simmer gently for 10 minutes or until chowder has thickened.

HEARTY VEGETARIAN CORN CHOWDER

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion, celery and carrot and cook stirring about 5 minutes, stirring.
• Add the sweet potato, stir and cover with a lid. Allow it to cook for about 5 minutes, add in the corn and peas and cook a further 5 minutes with the lid on again.
• Sprinkle over the flour and cook for a couple of minutes, stirring constantly.
• Add the milk and stir until boiling and smooth. You may need to add a little more milk or water depending on the size and amount of your vegetables.
• Add the remaining 4 ingredients and cook for a couple of minutes more, then serve.