CHEESY CORN CHOWDER
I've had this chowder recipe for 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot-enough for seconds! -Lola Comer, Marysville, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.
Nutrition Facts : Calories 282 calories, Fat 16g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 644mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.
PAM'S CHEESY PANCETTA AND CORN CHOWDER FOR 2
I went to the freezer and got out a package of sweet corn I had frozen this summer because I wanted a little of the summer back on this cold dreary day. I opened the fridge and saw milk, heavy cream, cheese and Pancetta. There were four small potatoes in the bin next to the remaining onions we grew. Inspiration!!! Cheesy Pancetta...
Provided by Pam Ellingson
Categories Cream Soups
Time 35m
Number Of Ingredients 17
Steps:
- 1. In a medium saucepan over medium heat, saute the pancetta until browned and crisp. Remove with slotted spoon and reserve. Remove all but 1 Tbsp of rendered fat from the pan. (If there is not that much, add a little butter)
- 2. In the same pan, saute the onion, carrot, and celery in the fat until translucent. Add potatoes, bay leaf, chicken broth, hot sauce and curry powder. Cook over medium high until potatoes are tender. Reduce heat to medium low. Remove bay leaf. Add corn, milk and cream.
- 3. Melt the 2 Tbsp of butter in a small microwaveable bowl, Add flour and stir. Microwave for 30-45 sec to cook out raw flour taste. Stir flour into hot soup mixture quickly to avoid lumps. Let simmer over low heat for a few minutes, stirring occasionally. Add the cheeses and allow to melt. Stir to combine and then adjust seasonings.
CHEESY POTATO AND CORN CHOWDER
Comfort food . . . hot and tasty for those cold winter days.
Provided by Jackay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 7
Number Of Ingredients 10
Steps:
- In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
- Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
- Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 37.8 g, Cholesterol 23.3 mg, Fat 11.8 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 5.4 g, Sodium 1020.8 mg, Sugar 11 g
CORN AND CHEESE CHOWDER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
- Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
- Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.
CHEESY CORN CHOWDER
This is an alteration from "Mimi's Cafe Corn Chowder". A family favorite on cold days. It is very rich and not for those watching their waistline! But OH SO worth a cheat!
Provided by BradshawMom
Categories Chowders
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- On medium heat, melt butter and simmer onion and celery until soft, but not brown (about 5 minutes).
- Add water, potato, corn and seasonings.
- Cover and simmer for 30 minutes.
- or until potatoes are barely tender.
- Whisk flour into 1 cup of half-n-half and stir into soup.
- Let thicken.
- Add remaining half-n-half.
- REDUCE HEAT to Low.
- Stir in cheese, parsley, and crumbled bacon until cheese is melted.
- Simmer for about 15 minutes.
- ,stirring on occasion until the soup has thickened to a creamy consistency.
- Add additional salt and pepper to taste as needed.
- Simmer additional 5 to 10 minute.
- Serve Hot.
Nutrition Facts : Calories 708.8, Fat 43, SaturatedFat 23.6, Cholesterol 112.2, Sodium 1217, Carbohydrate 66, Fiber 7.2, Sugar 2.8, Protein 19.5
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