MUSHROOM CORN CHOWDER RECIPE - (4.6/5)
Provided by joanmarie
Number Of Ingredients 11
Steps:
- •In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. Nutritional Facts: 3/4 cup equals 184 calories, 12 g fat (6 g saturated fat), 31 mg cholesterol, 652 mg sodium, 15 g carbohydrate, 2 g fiber, 6 g protein. © Taste of Home 2014
CHEDDAR CORN CHOWDER
Provided by Ina Garten
Categories main-dish
Time 1h1m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
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.
SLOW-COOKED CORN CHOWDER
"I combine and refrigerate the ingredients for this easy chowder the night before," notes Mary Hogue of Rochester, Pennsylvania. "In the morning, I pour the mixture into the slow cooker and turn it on before I leave for work. When I come home, a hot tasty meal awaits."
Provided by Taste of Home
Categories Lunch
Time 6h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.
Nutrition Facts : Calories 215 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 709mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.
CORN CHOWDER WITH GARLIC CROûTONS
Warming, tasty, filling - just ideal when friends or family pop round unannounced
Provided by Good Food team
Categories Lunch, Soup
Time 40m
Number Of Ingredients 14
Steps:
- Heat butter in a pan, then cook onion, garlic, celery, pepper and potato for 5 mins. Stir in milk and stock, bring to the boil, then simmer for 15 mins. Stir in corn, cook for 3 mins, then add Tabasco and seasoning.
- For the croûtons, place the bread in a bowl with the garlic, oil and some salt, toss well. Heat a non-stick pan, then gently cook cubes until golden and crisp. Serve the soup topped with the chives and croûtons.
Nutrition Facts : Calories 395 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.73 milligram of sodium
SMOKED CHICKEN, WILD MUSHROOM AND CORN CHOWDER
A smokey, creamy corn chowder with chicken and mushroom. I have used smoked turkey legs instead of the chicken.
Provided by KelBel
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in soup pot, remove and reserve. Cook onions and bell peppers in bacon fat until soft.
- Stir in 2 cups corn, chicken, potatoes, mushrooms, salt and pepper to taste. Add water and bring to boil. Simmer 30 minutes.
- Puree remaining 1 cup corn and 1 cup cream in blender until smooth. Stir into chowder and add remaining i cup cream.
- Heat through and serve with crumbled bacon on top.
WILD MUSHROOM, SMOKED CHICKEN AND CORN CHOWDER
Wonderful smoky flavor from dried wild mushrooms and smoked chicken. Serve with Roasted Red Pepper Cornmeal Scones (recipe #23471).
Provided by southern chef in lo
Categories Chowders
Time 50m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- In large pot or dutch oven, cook bacon over medium-high heat 4 to 6 min until browned. Place on paper towel-lined plate.
- Drain all but 1 tablespoon of the drippings from the pot. Cook onion, red pepper, and green pepper, for 5 minutes or until crisp-tender. Return the bacon to the pot.
- Stir in 2 cups of the corn, chicken, potatoes, mushrooms, salt, cayenne pepper,and black pepper.
- Add 4 cups of water or enough to cover.
- Partially cover pot and bring to a boil.
- Reduce heat to low; cook for 30 minute.
- Meanwhile in blender or food processor, blend remaining 1 cup of corn and 1 cup of the half-and-half until almost smooth.
- Just before serving, stir the pureed corn mixture and remaining half-and-half into the soup bring just to a simmer.
- (DO NOT LET BOIL SOUP WILL CURDLE).
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
MUSHROOM, TOMATO AND CORN CHOWDER
Serve this low fat, hearty Italian style soup with a green salad and crusty whole wheat roll for a quick comforting meal. Vary the amount of red pepper flakes according to taste preference.
Provided by Mary Jenny
Categories Chowders
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan heat oil over medium heat; Add mushrooms, leeks, potato, garlic, oregano, basil and red pepper flakes; sauté about 5 minutes. Add water and corn; bring to boil and cover. Lower heat and simmer about 5 minutes or until vegetables are tender. Stir in tomatoes, salt and pepper. Bring to boil; lower heat to simmer for about 10 minutes or until hot. Stir in parsley if desired.
- Variation: Garnish with low fat grated mozzarella or Parmesan cheese.
Nutrition Facts : Calories 170.4, Fat 4.3, SaturatedFat 0.6, Sodium 160.7, Carbohydrate 31.8, Fiber 3.8, Sugar 2.4, Protein 5.7
MUSHROOM CHOWDER
Make and share this Mushroom Chowder recipe from Food.com.
Provided by Tebo3759
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in saucepan over medium heat.
- Add mushrooms, onion and garlic.
- Cook about 5 minutes until mushrooms are tender.
- Stir in potatoes, carrot and water.
- Bring to a boil, reduce heat to low, simmer about 10 minutes until potatoes are tender Add corn, milk,and pepper.
- Increase heat to high, cook until chowder is done stirring occasionally, about 5 minutes.
CORN, MUSHROOM, AND POTATO CHOWDER (VEGAN)
Vegan comfort food! This recipe is inspired by one from Alex Jamieson's The Great American Detox Diet, but modified quite a bit by me. If you have picky eaters at your house, you can leave the mushrooms on the side and let each person decide whether to add them to his/her bowl.
Provided by Prose
Categories Chowders
Time 25m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of the oil in a large pot. Add the onions and garlic. Saute for about 5 minutes.
- Add veggie broth, potatoes, salt and pepper. Cover and bring to a boil. Reduce heat to a simmer, and cook for 10 minutes, or until potatoes are tender.
- Meanwhile, heat remaining tablespoon of oil in a skillet. Saute mushrooms.
- Add the corn and additional broth or water, if needed. Cook for another 5 minutes. Add mushrooms, parsley, and red pepper flakes.
- Slowly stir in soy milk until desired color/consistency is achieved. Heat through. Do not boil.
- Serve with any or all of the following: hot sauce, additional parsley, vegan cheese, vegan sour cream, kosher salt, freshly ground black pepper.
CHICKEN-MUSHROOM CORN CHOWDER
Make and share this Chicken-Mushroom Corn Chowder recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt the butter in a large Dutch oven over medium heat; add in the onions, garlic, basil, thyme and cayenne and mushroom slices and saute for about 5 minutes or until the veggies are tender.
- Add in the chicken broth, corn, cooked chicken, cream of chicken soup and sugar; mix to combine and simmer for about 20 minutes.
- In a small bowl whsi together the half and half cream with flour; add to the simmering soup; cook for about 5 minutes or until thickened, season with salt and pepper to taste.
- Ladle into bowls and top with grated cheddar cheese if desired.
- Delicious!
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CORN & MUSHROOM CHOWDER RECIPE - CUISINE AT HOME
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Servings 8Calories 299 per servingCategory Lunch / Dinner
- Sauté mushrooms in butter over medium-high heat until browned, 6–8 minutes. Add onion and garlic; cook 1–2 minutes.
- Stir in paprika and season with salt, black pepper, and pepper flakes; cook 2 minutes, stirring often. Add roasted red peppers and 2 cups broth; simmer over medium-high heat. Whisk in tapioca and cook 2 minutes more.
- Layer reserved cobs into bottom of slow cooker. Add mushroom mixture. Top with corn kernels, bell pepper, and remaining 2 cups broth. Do not stir. Cover slow cooker and cook chowder on high setting, 21⁄2–3 hours, or low setting, 4–5 hours. Remove and discard corn cobs. Stir chowder.
- Purée cilantro, yogurt, buttermilk, lime juice, and 2 cups cooked chowder in a food processor until thick and creamy. Stir mixture into slow cooker.
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