Potato And Corn Chowder Recipe 445 Food

QUICK POTATO CORN CHOWDER

Steps:

• In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

OLD FASHIONED CORN AND POTATO CHOWDER

Steps:

• Combine, in a large pot,all ingredients except milk and flour/water.
• Cook until potatoes are fork tender.
• Add milk and flour/water, stirring well.
• Bring to a boil and allow to cook for 10 minutes.
• Serve with chopped green onion and shredded cheese as a garnish.

CORN AND POTATO CHOWDER

Steps:

• Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly browned.
• Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender.
• Remove from heat, and stir in half-and-half, chopped parsley, and salt. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.
• The prep time is a guestimate, based on having to peel and chop the pepper and potatoes.

CORN AND POTATO CHOWDER

Steps:

• 1. Cook frozen corn in microwave for a minute less than what the bag directions are; drain.
• (If you use canned corn, ignore this).
• 2. In a big pot, combine all of the ingredients, on medium heat. Stir occasionally to avoid scorching.
• 3. Continue to cook on medium heat, until it starts to boil. Once it begins to bubble, turn it on low, and simmer, covered, for 30-45 minutes, stirring occasionally.
• Serve with a piece of crusty bread and a salad. Enjoy!
• P.S.-I actually cooked this in a crock pot, on low, for 8 hours, so you can cook it either way. :) Also, don't be dismayed if it tastes very sweet, at first. The potatoes and the broth will absorb some of the sweetness. Also, don't be afraid that the soup will be "too cheesy". Surprisingly, it wasn't.
• *= you can use a combination of the listed soups, or use all of the same flavor.
• **Optional** For those that may need it "kicked up a notch", shake about 2-4 shakes of hot sauce, or 1 diced jalepeño, in the soup mixture, at the beginning, (this allows the flavor of the hot sauce or jalepeno to blend in with the other ingredients better).

EASY POTATO AND CORN CHOWDER - CROCK POT

Steps:

• Mix all ingredients together in crock pot and cook for 6-8 hours on low.
• Serving Suggestion: Top bowls of chowder with a little extra crumbled bacon and a little shredded cheese. Yum!

POTATO CORN CHOWDER

Steps:

• Melt butter in 4 qt. saucepan.
• Add potatoes, onion and salt ; cook until potatoes are tender, stirring often.
• Combine flour and paprika, add to potatoes.
• Cook 1 minute. Stirring water and bouillon.
• Cook and stir until mixture is thick.
• Stir in corn and half-and-half.
• Cook, stirring frequently, until corn is tender about 15 minutes.
• Friendly Freeze Digest 1191 - - - - - - - - - - - - - - - - - -

CHEESY POTATO AND CORN CHOWDER

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.

POTATO, BACON, AND CORN CHOWDER

Steps:

• Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
• Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

CORN AND POTATO CHOWDER

Steps:

• In a large saucepan, cook the bacon over moderately low heat until crisp, 10 minutes. Transfer the bacon to paper towels to drain. Pour off 2 tablespoons of the bacon fat and reserve. Add the onion and celery to the pan. Cook over low heat until softened, 12 minutes.
• Meanwhile, in a food processor, puree 1 cup of the corn with 1 cup of the milk. Add the corn puree to the saucepan along with the remaining 2 cups each of corn and milk and the potatoes. Simmer over low heat until the potatoes are tender, about 20 minutes. Stir in the cream, chives and the reserved bacon. Season with salt, pepper and Tabasco.