Smoky Corn And Potato Chowder Food

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SMOKY CORN CHOWDER



Smoky Corn Chowder image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 18

4 ounces smoky lean center cut bacon, chopped
4 cloves garlic, finely chopped
2 medium onions, chopped
1 chile pepper, such as Fresno chile, seeded and chopped
6 large ears corn, kernels scraped from cob, cobs reserved
2 tablespoons fresh thyme leaves, finely chopped
1 tablespoon smoked sweet paprika, scant palmful
Salt and freshly ground black pepper
2 fresh bay leaves
1 pound (1 large) starchy potato, peeled and diced
4 cups chicken stock
2 tablespoons butter
1 lime, juiced
Hot sauce
Reserved bacon bits
Scallions
Chopped fresh cilantro or parsley
Creme fraiche, crumbled queso fresco or shredded Cheddar or pepper Jack

Steps:

  • Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.
  • Serve the corn chowder topped with bacon, scallions, herbs and cheese.

SWEET POTATO AND CORN CHOWDER



Sweet Potato and Corn Chowder image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
4 slices thick-cut bacon, cut into a small dice
2 cups diced peeled sweet potato
2 medium shallots, sliced
2 cloves garlic, chopped
1 small red bell pepper, diced
3 sprigs fresh thyme
1 sprig fresh sage
1 bay leaf
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons yellow curry powder
One 15-ounce can corn, drained
2 cups chicken stock
1 cup heavy cream
1 tablespoon sherry vinegar
1/4 cup minced chives

Steps:

  • In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
  • In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
  • Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
  • Plate into individual bowls and garnish with the crispy bacon and chives.

CLEAN-EATING POTATO AND CORN CHOWDER



Clean-Eating Potato and Corn Chowder image

Quick and easy, this chowder is hearty and sweet. This is also a clean-eating recipe. Husband-tested and kid-approved!

Provided by Dana Edwards Stallings

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 55m

Yield 10

Number Of Ingredients 12

1 tablespoon olive oil
1 yellow onion, diced
1 ½ ribs celery, diced
3 pounds Yukon Gold potatoes, peeled and diced
1 (16 ounce) package frozen sweet corn
1 cube vegetable bouillon (such as Rapunzel®)
1 teaspoon dried marjoram
1 teaspoon dried parsley
salt and ground black pepper to taste
2 tablespoons whole wheat pastry flour
2 ½ cups unsweetened almond milk
1 ½ cups chicken stock

Steps:

  • Heat olive oil in a Dutch oven over medium heat. Stir in onion and celery; cook until translucent and soft, 5 to 7 minutes. Add potatoes, cover, and cook until beginning to soften, about 5 minutes. Stir in corn, bouillon, marjoram, parsley, a generous amount of salt, and pepper; cover and cook until corn is warmed through, about 2 minutes. Stir in flour; cover and cook 2 minutes more.
  • Stir almond milk and chicken stock into vegetable mixture; cover and bring to a boil. Lower heat and simmer until potatoes are tender and soup is thickened, 15 to 20 minutes. Remove from heat and cool slightly, about 5 minutes.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 38.6 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 177.3 mg, Sugar 4.1 g

QUICK POTATO CORN CHOWDER



Quick Potato Corn Chowder image

This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 medium onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
3 large Yukon Gold potatoes, peeled and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup 2% milk, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.

OLD FASHIONED CORN AND POTATO CHOWDER



Old Fashioned Corn and Potato Chowder image

This really is old fashioned! It comes from "The Culinary Arts Institute Encyclopedia of Cooking and Homemaking" which was published in 1940. This wonderful book has been passed down through 4 generations of women in my family. Proof that some of the best stuff is the oldest and simplest.

Provided by Malriah

Categories     Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 1/2 cups cooked corn (canned is fine)
2 cups diced potatoes
1 tablespoon butter
1/4 cup onion, diced
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups boiling water
2 cups hot milk
1 tablespoon flour, mixed with
1 tablespoon water

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.

Nutrition Facts : Calories 262, Fat 8.8, SaturatedFat 4.8, Cholesterol 24.7, Sodium 384.5, Carbohydrate 40.8, Fiber 4.1, Sugar 5.2, Protein 9

SMOKY TURKEY CORN CHOWDER WITH BACON



Smoky Turkey Corn Chowder with Bacon image

This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.

Provided by Rhoda Boone

Categories     Soup/Stew     turkey     Thanksgiving     Kid-Friendly     Corn     Fall     Winter     Small Plates

Yield Makes 8 servings

Number Of Ingredients 18

6 slices bacon (4 ounces)
1 medium yellow onion, chopped
1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 red bell pepper, seeded and chopped
1/2 medium jalapeño, finely chopped, plus more to taste
1 teaspoon ground cumin
6 cups (48 ounces) homemade or store-bought low-sodium chicken or turkey broth
1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
Two 4-ounce cans mild diced green chiles, drained
2 teaspoons dried oregano
2 dried bay leaves
4 cups shredded turkey or rotisserie chicken
10 ounces frozen corn, thawed
3/4 cup half-and-half, plus more to taste
Sliced scallions, for serving
Chopped parsley, for serving

Steps:

  • In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot.
  • Pour off all but 1 tablespoon fat, return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add bell pepper and cook, stirring occasionally, for 3 minutes more. Add jalapeño and cumin and cook, stirring, 1 minute more.
  • Add broth, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
  • Serve chowder topped with crumbled bacon, scallions, and parsley.

SMOKY CORN AND POTATO CHOWDER



Smoky Corn and Potato Chowder image

Really yummy, warm chowder and its great with or without the sausage. From Del Monte- mostly from canned ingredients.

Provided by alijen

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups milk
1 (14 3/4 ounce) can creamed corn
1 cup smoked sausage (regular or turkey , 6 ounces)
3/4 lb new potato
1 (15 1/4 ounce) can whole kernel corn, drained
1 cup shredded smoked cheddar cheese
1/2 cup shredded swiss cheese

Steps:

  • Boil potatoes until tender.
  • Coarsely chop potatoes and set aside (one can of whole new potatoes can be substituted to save time).
  • Cook sausage, if not already, and slice into small peices.
  • Stir milk into creamed corn in large saucepan.
  • Add sausage, potatoes and whole kernel corn.
  • Heat through, stirring occassionally.
  • Stir in both kinds of cheese until melted.
  • Garnish with green onion slivers, if desired.

CORN AND POTATO CHOWDER



Corn and Potato Chowder image

Provided by Food Network

Categories     main-dish

Yield Feeds 6 to 8

Number Of Ingredients 15

1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
4 cups peeled, finely diced all-purpose potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped fresh Italian parsley

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.

EASIEST CORN AND POTATO CHOWDER



Easiest Corn and Potato Chowder image

Want comfort food in ten minutes tops? Here's a time-saving recipe that fills your belly with very little preparation. Serve with crusty bread.

Provided by LAURAHALL

Categories     Soups, Stews and Chili Recipes     Chowders

Time 20m

Yield 4

Number Of Ingredients 7

1 (14 ounce) can cream-style corn
1 (10.75 ounce) can cream of potato soup
1 (10.75 ounce) can water
½ cup diced ham
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Stir cream-style corn, potato soup, and water together in a saucepan over medium heat; add diced ham and green onion. Cook soup mixture, stirring occasionally, until completely hot, about 5 minutes. Remove soup from heat. Stir parsley through the soup; season with salt and black pepper.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 28 g, Cholesterol 11.4 mg, Fat 3.1 g, Fiber 2.5 g, Protein 5.4 g, SaturatedFat 1.2 g, Sodium 959.9 mg, Sugar 3.9 g

SMOKY CORN & POTATO CHOWDER #5FIX



Smoky Corn & Potato Chowder #5FIX image

5-Ingredient Fix Contest Entry. This hearty chowder is fabulous on its own or can be used as a great way to use up leftovers. Chopped chicken or ham, and broccoli, bell peppers or carrots are all wonderful stir-ins. And don't be afraid to jazz things up with a little spice. Seasoned salt, hot pepper sauce or a pinch of thyme are good options when you're looking for a change of pace.

Provided by PattyCakes1012

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 lb sliced hickory smoked bacon, chopped
3 celery ribs, chopped
1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
1 (11 ounce) can vacuum packed corn
1 quart half-and-half cream

Steps:

  • Cook bacon in large saucepan over medium heat until crisp. Remove bacon with slotted spoon; set aside.
  • Add celery to bacon drippings. Cook 10 minutes over medium-low heat or until tender, stirring occasionally.
  • Stir in potatoes. Cook 5 minutes or until lightly browned.
  • Add cream and corn. Bring to a simmer over medium heat. Reduce heat to low. Simmer 10 minutes or until potatoes are very tender and chowder is slightly thickened.
  • Stir in reserved bacon.

Nutrition Facts : Calories 394.2, Fat 29.1, SaturatedFat 17.5, Cholesterol 89.5, Sodium 124, Carbohydrate 27.6, Fiber 2.4, Sugar 4.5, Protein 10

SMOKY CORN CHOWDER WITH COCONUT MILK



Smoky Corn Chowder with Coconut Milk image

Using frozen corn means that this chowder can be made year-round, but feel free to use fresh corn when it's at its peak in late summer. The fresh kernels contain a delicious milky substance that will add flavor and help to thicken the soup. Smoked paprika gives this corn chowder a smoky flavor that's further accentuated by vibrant poblano chiles. Starchy russet potatoes work particularly well in this soup and help thicken it, however, any potato variety will work.

Provided by Vallery Lomas

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
2 poblano chiles, seeded and diced
1 jalapeño, seeded and minced (see Cook's Note)
Kosher salt and ground black pepper
3 cloves garlic, minced
2 1/4 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Two (12- to 16-ounce) bags frozen corn (see Cook's Note)
1 large russet potato, scrubbed and diced (about 2 cups)
4 cups vegetable stock or broth
One 15-ounce can full-fat coconut milk, well-shaken
2 limes, juiced
1/4 cup cilantro leaves, for serving
Hot sauce, for serving (optional)

Steps:

  • Heat the oil in a large Dutch oven or heavy-bottomed pot over medium high heat. Add the onions, poblano chiles and jalapeño and cook, stirring occasionally, until softened, 5 to 6 minutes. Sprinkle with salt and pepper.
  • Stir in the garlic, smoked paprika, cumin and coriander and cook, stirring occasionally, until fragrant, 1 minute. Add the corn, potatoes and stock. Season with salt and pepper.
  • Bring the chowder to a boil over high heat, then reduce to medium-low heat and simmer, partially covered, until the potatoes are tender, 20 to 25 minutes.
  • Remove from the heat and stir in the coconut milk and lime juice. Season with salt and pepper to taste.
  • Transfer one-third of the soup to a blender (see Cook's Note). Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
  • Pour the soup back into the pot and stir to combine. Garnish with cilantro leaves and serve with hot sauce if desired.

SMOKED SAUSAGE AND POTATO CORN CHOWDER



Smoked Sausage and Potato Corn Chowder image

The most decadent, smoky, creamy soup. Not exactly health food, but a wonderful, once in a while indulgence. I use Better Than Bullion paste (chicken flavor) in this recipe.

Provided by blueguitargirl1985

Categories     Chowders

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 17

2 lbs smoked beef sausage, kielbasa or 2 lbs Polish sausage, sliced
1 tablespoon butter
2 medium sweet onions, cut in large chunks
5 -6 celery ribs, sliced
1 large carrot, peeled and sliced
1/4 cup all-purpose flour
1 1/2-2 quarts chicken broth
9 medium potatoes, peeled and cubed
1 teaspoon garlic powder
1/2 teaspoon pepper
32 ounces frozen corn
1 quart half-and-half cream
3 cups sharp cheddar cheese, shredded
4 ounces Velveeta cheese, cubed
1 -2 teaspoon chicken base (optional)
salt (to taste)
sliced green onion

Steps:

  • In a large stockpot, Brown sausage in butter, to render fat. Remove sausage from pan and set aside, reserving fat.
  • Add onions to pot, and saute until they begin to soften.
  • Add carrots and celery, and saute for 5 minutes, or until tender.
  • Sprinkle flour over vegetables, and cook for 1 to 2 minutes, to cook off "floury" taste.
  • Add chicken stock, stirring to de-glaze pot, and to combine roux with stock, simmer for 5 minutes to thicken stock.
  • Add garlic, pepper, and potatoes, simmer for 20 minutes, or until potatoes are tender. (don't overcook, as potatoes will dissolve!).
  • Add sausage back to soup.
  • Add Corn, half and half, and cheeses.
  • Simmer until hot, and all cheeses are melted, and combined.
  • Taste for seasoning, if in seems bland, add Better Than Bullion, 1 tbsp at a time, if it still seems to need it, add salt to taste.
  • Garnish with green onions, and serve with crusty bread.

SUMMER CORN AND POTATO CHOWDER



Summer Corn and Potato Chowder image

I have tried many corn chowder recipes and created this using fresh summer corn. I used Peaches and Cream corn but any fresh corn will do. My five-year-old gives it two thumbs up. Easy recipe to change up if you want. Add carrots for another pretty color.

Provided by Heidi

Time 1h

Yield 8

Number Of Ingredients 16

9 ears fresh sweet corn, husks removed
8 strips bacon, diced
2 tablespoons vegetable oil
1 cup diced onion
1 cup diced celery
1 medium red or yellow bell pepper, diced
3 cloves garlic, roughly chopped
1 medium jalapeno pepper, seeded and minced
6 cups chicken stock
6 medium russet potatoes, peeled and cut into 1/2-inch dice
1 cup half-and-half
4 tablespoons chopped fresh oregano
1 teaspoon ground cumin
kosher salt and freshly ground black pepper to taste
¼ cup sour cream, or to taste
¼ cup shredded Cheddar cheese, or to taste

Steps:

  • Cut the corn from the cobs. Take the back of a large knife and scrape it against the cobs to extract as much of the "milk" as you can. Set both aside in a bowl.
  • Cook bacon in a saute pan over medium-high heat, turning occasionally, until crispy, 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.
  • Heat oil in a stockpot over medium-high heat. Add onion, celery, bell pepper, garlic, and jalapeno; saute until translucent, about 5 minutes. Add chicken stock and potatoes; bring to a low boil.
  • Lower heat to a simmer and cover the pot. Cook until potatoes are just about tender, 8 to 10 minutes. Add corn kernels and any accumulated "milk," half-and-half, oregano, and cumin. Simmer until corn is tender, about 10 minutes. Season with salt and pepper.
  • Ladle into bowls and garnish with sour cream and Cheddar cheese.

Nutrition Facts : Calories 390.9 calories, Carbohydrate 54.9 g, Cholesterol 28.8 mg, Fat 15.4 g, Fiber 5.8 g, Protein 13.2 g, SaturatedFat 6 g, Sodium 803.4 mg, Sugar 6.5 g

JULIE'S SENSATIONAL SMOKY CORN CHOWDER



Julie's Sensational Smoky Corn Chowder image

This hearty chowder uses pantry staples to come together quickly. It is spicy, smoky, creamy, and out-of-this-world delicious! A perfect meal for a chilly evening. Try it tonight!

Provided by juliebfleming

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 50m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 medium onion, chopped
1 (4 ounce) can fire-roasted diced green chilies, with their juice
2 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon crushed red pepper flakes
2 (14.5 ounce) cans whole new potatoes - rinsed, drained, and diced
2 (10 ounce) packages frozen corn, thawed
4 cups vegetable broth
1 cup half-and-half
¼ cup tortilla chips, or to taste
1 tablespoon grated Cheddar cheese, or to taste
1 tablespoon sour cream, or to taste
1 tablespoon sliced green onions, or to taste

Steps:

  • Heat olive oil over medium heat in a stockpot. Add onion and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add chilies, garlic, paprika, and red pepper flakes; cook and stir for 2 minutes.
  • Stir potatoes, corn, vegetable broth, and half-and-half into mixture. Bring to a boil; reduce heat to low and let simmer until vegetables are tender, about 15 minutes.
  • Blend soup using an immersion blender to desired consistency, leaving some chunks of potato and corn. Top with tortilla chips, Cheddar cheese, sour cream, and green onions.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 42.6 g, Cholesterol 17.4 mg, Fat 11.7 g, Fiber 5.7 g, Protein 7.4 g, SaturatedFat 4.3 g, Sodium 858.1 mg, Sugar 6.7 g

SMOKY CHEDDAR, HAM AND CORN CHOWDER



Smoky Cheddar, Ham and Corn Chowder image

When I'm making a pot of Smoky Cheddar Corn Chowder, no one misses dinner. Smoked cheese the flavor to another level. -Danielle Crawford, Pelzer, SC

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings (2 quarts).

Number Of Ingredients 7

1 fully cooked boneless ham steak (1-1/2 pounds), cubed
2 large baking potatoes, peeled and cubed
2 cups 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 medium onion, finely chopped
1-1/2 cups shredded smoked cheddar cheese

Steps:

  • In a Dutch oven, cook and stir ham over medium-high heat until browned. Add potatoes, milk, corn and onion. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender., Remove from heat; stir in cheese until melted.

Nutrition Facts : Calories 462 calories, Fat 16g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 1797mg sodium, Carbohydrate 47g carbohydrate (12g sugars, Fiber 5g fiber), Protein 35g protein.

SMOKY CORN AND CHILI CHOWDER



Smoky Corn And Chili Chowder image

Provided by Molly O'Neill

Categories     dinner, lunch, soups and stews, appetizer

Time 3h40m

Yield Four servings

Number Of Ingredients 14

1 cup low-fat yogurt
1 cup stone-ground cornmeal
1/2 teaspoon salt
1 teaspoon freshly ground pepper
5 cups fresh corn
2 tablespoons olive oil
1 large yellow bell pepper, roasted, seeded, deveined, peeled and minced
2 small poblano peppers, roasted, seeded, deveined, peeled and minced
1 small onion, peeled and minced
6 poblano peppers, roasted, seeded, deveined, peeled and chopped
1 teaspoon minced fresh marjoram leaves
8 cups chicken broth, homemade or low-sodium canned
1/2 teaspoon salt
1 teaspoon freshly ground pepper

Steps:

  • Place the yogurt in a strainer lined with cheesecloth. Set aside to drain for 3 hours. This will become yogurt cheese. Bring 2 cups of water to a boil. Whisk in the cornmeal. Cook until creamy, about 25 minutes. Season with the salt and pepper. Set aside.
  • Heat a large cast-iron skillet until smoking. Add 2 1/2 cups of the corn. Dry roast, stirring constantly, about 3 minutes. Set aside.
  • Brush the inside of 4 ramekins -- 3 inches in diameter, 4 inches tall -- with 1 tablespoon of olive oil. Cover the bottom of each with a thick layer of the cornmeal mixture. Add a layer of yellow bell peppers, a layer of the poblano peppers, a layer of dry roasted corn and a layer of yogurt cheese. Top with the remaining cornmeal. Refrigerate for 2 hours.
  • Cook the onion in the remaining olive oil in a nonstick skillet over medium heat until translucent, about 5 minutes. Add the reserved dry-roasted corn, the remaining fresh corn, peppers, marjoram and broth. Simmer for 3 minutes.
  • Remove from the heat and puree in a blender until smooth. Strain and ladle into 4 warmed soup bowls. Serve each with a timbale.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 12 grams, Carbohydrate 92 grams, Fat 17 grams, Fiber 8 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 1357 milligrams, Sugar 28 grams, TransFat 0 grams

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SMOKY CORN CHOWDER – EAT WELL
smoky-corn-chowder-eat-well image
Add potato, broth, 2 1/2 cups of milk and reserved corn. Bring to a simmer and heat for about 10 minutes until potatoes are just cooked through. In a small dish, whisk remaining 1/2 cup of milk with the flour. Pour into soup pot and simmer …
From canolaeatwell.com


SMOKY CORN CHOWDER - THE GOURMET WAREHOUSE
Ingredients: 10 slices pancetta, diced; 1 large yellow onion, diced; 3 stalks celery, diced; 1 large leek, white part only, sliced; 2 tsp. smoked spanish paprika
From gourmetwarehouse.ca


OLD FASHIONED POTATO CORN CHOWDER - GRANNY'S IN THE KITCHEN
Instructions. In a large heavy-bottomed saucepan, cook the bacon and onion, until the bacon is browned and the onion is tender. Add the water, potatoes, and corn and cook at a simmer until the potatoes are tender (about 20 minutes). Stir in milk, butter, pepper, and salt. Bring to a gentle boil, turn off heat, and serve.
From grannysinthekitchen.com


POTATO AND CORN CHOWDER - MICHIGAN POTATOES
Add celery and carrots and cook for 5 minutes more. Stir in flour and cook for 1 minute. Slowly stir in stock, stirring constantly until thickened. Add potatoes and bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until potatoes are tender. Stir in cream-style corn, corn, milk, thyme and Worcestershire sauce; cook until ...
From mipotato.com


CORN AND POTATO CHOWDER RECIPE - FOOD.COM
Recipes Chowders Corn and Potato Chowder. 10. Recipe by Libby1. 11 People talking Join In Now Join the conversation! MORE Save Recipe Corn and Potato Chowder Ready In: 42mins. Serves: 4 Units: US ...
From food.com


SMOKY CORN CHOWDER RECIPE | MEL'S KITCHEN CAFE
Scoop onto a paper-lined plate and discard all of the bacon grease except a very thin coating (about 1-2 teaspoons). Add the onion and cook for 5-7 minutes until translucent. Stir in the garlic, paprika and red pepper and cook, stirring, for 1-2 minutes. Stir in the corn, broth and milk. Bring the soup to a boil and then reduce the heat and ...
From melskitchencafe.com


CREAMY AND SMOKY CORN CHOWDER [VEGAN] - ONE GREEN PLANET
In a large pot, heat olive oil. Sauté onion, red pepper and celery for 10 minutes or until soft. Add diced potato and mix well. Once mixed, add in flour and stir to coat veggies.
From onegreenplanet.org


SWEET & SMOKY CORN CHOWDER - THE DOMESTIC GEEK
When it comes to comfort food, this yummy Corn Chowder simply can't be beat. It's a perfect balance of sweet, savory, and smoky flavors with just a hint of spice thanks to the addition of chipotle pepper. With an abundance of fiber-rich ingredients like corn and potatoes, this soup is hearty and satisfying.
From thedomesticgeek.com


SMOKY CORN AND POTATO CHOWDER [VEGAN] - ONE GREEN PLANET
Sauté onion and celery 3-4 minutes on medium heat, until softened. Add garlic and chili and sauté 1 minute. Add 6 cups vegetable broth and potatoes and bring to a simmer.
From onegreenplanet.org


POTATO CORN CHOWDER - CHELSEA'S MESSY APRON
VEGGIES: In a large pot, heat olive oil over medium heat. Once the oil is hot, add in diced potatoes, diced onion, and raw corn kernels (cut off the cob). Sauté, stirring occasionally, for about 4 minutes and then season to taste with salt …
From chelseasmessyapron.com


ROASTED POTATO & CORN CHOWDER WITH SMOKY PAPRIKA TOFU
Instructions. Preheat oven to 400 F. Line a baking sheet with parchment paper. Add potatoes, onion and garlic to a bowl. Add oil, salt and pepper. Toss to coat. Bake 30 minutes, flipping halfway through, until potatoes are golden and fork-tender. Add corn and bake 5-10 more minutes. Meanwhile, make the tofu.
From itslivb.com


LUSCIOUS SMOKY SWEET CORN CHOWDER WITH POTATOES AND BACON
Transfer bacon crumbles to a paper towel lined plate to drain. Sauté the corn, celery, onion, fennel and garlic in the bacon renderings. Add a bundle of herbs, water, half of the diced potatoes, bouillon, ham hocks, corn cobs and bring to a boil, reduce heat and simmer for 20 minutes. Remove the ham hocks, corn cobs and herb bundle and puree ...
From garlicandzest.com


SMOKY CORN CHOWDER RECIPE - COOK WITH CAMPBELLS CANADA
Remove bacon with a slotted spoon to a plate lined with paper towels. In the same pot combine onion, celery and bell pepper. Sauté for 4-5 minutes until they begin to soften. Add the jalapeno and chipotle peppers and cook for an additional minute. Add corn, potatoes, Campbell’s 30% Less Sodium Chicken Broth and milk or cream and bacon.
From cookwithcampbells.ca


SMOKY VEGAN CORN AND POTATO CHOWDER (DAIRY FREE AND OIL FREE)
Reduce the heat to a low simmer and add the paprika, pepper, liquid smoke, salt, and cayenne pepper if you want the chowder to be spicy. Stir well to combine. Cook for approximately thirty minutes or until the potatoes are easily pierced with a fork. Remove two cups of the soup from the pot and place in a small bowl.
From veganosity.com


SMOKY SOUTHWESTERN POTATO AND CORN CHOWDER
Step 2 out of 8. Heat a large pot over medium high heat. Add oil and cook onion until soft, 3 to 4 minutes. Step 3 out of 8. Add garlic, cumin and chili powder and cook and stir one minute. Step 4 out of 8. Add peppers, corn, potatoes and salt and stir. Add flour and stir until none is visible, cook one minute.
From littlepotatoes.com


10 BEST CROCK POT POTATO CORN CHOWDER RECIPES - YUMMLY
Corn and Potato Chowder Recipe for the Crock Pot Slow Cooker Mama Loves Food. russet potatoes, bacon, yellow onion, pepper, chicken stock, seasoned salt and 5 more.
From yummly.com


SMOKY & SPICY CORN AND POTATO CHOWDER - GARLIC GIRL
Add garlic and saute for another minute or so. Add potatoes, thyme, seasoning and continue to saute for about five minutes, gently turning potatoes. Add 2 cups of the corn, the beer (or wine); bring to a simmer. Add the chicken stock, return to simmer, cover, reduce heat to low, cover and simmer until potatoes are tender, about 25 minutes.
From garlicgirl.com


POTATO CHOWDER RECIPES
swash coinmarketcap. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes.
From dea.raknawspak.pl


SMOKY CORN CHOWDER - GLUTEN FREE RECIPES
Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally.
From fooddiez.com


SMOKY CORN CHOWDER MENU - CHATELAINE
Our smoky corn chowder with bacon gets a lot of added richness (without the fat) with creamed corn, and an added boost from the bacon, thyme and bay leaf. So go ahead and soak up all the flavours ...
From chatelaine.com


BEST POTATO CORN CHOWDER - THEGARDENDELICIOUS.COM
Stir and toss the veggies to cook the squash and corn just until tender. Pour in 5 cups of water and add the salt, paprika and cayenne. Bring the soup to a boil and simmer over low heat until the potatoes crumble when stabbed with a fork.
From thegardendelicious.com


SMOKY POTATO BACON CORN CHOWDER | RECIPE - PINTEREST.CA
Jan 13, 2021 - A delicious and slightly smokey potato bacon corn chowder. Perfectly suited for cooking over a campfire this corn chowder can also be prepared and enjoyed indoors. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with ...
From pinterest.ca


SMOKY POTATO CORN CHOWDER - CLEAN FOOD DIRTY GIRL
Measure out all the spices and place them into a small bowl and set aside for now. Prep and measure out the veggies. Heat a large pot over medium heat for about 2 minutes. Add the onions and cook for about 5 minutes, stirring frequently and adding a splash of water to keep them from sticking to the pot.
From cleanfooddirtygirl.com


30 MINUTE HEALTHY CORN AND POTATO CHOWDER - DEL MONTE®
Add corn, potatoes, stock, thyme, vinegar, and salt. Bring to a boil, reduce heat, and cover. Cook for 20 minutes. Remove sprig of thyme. Whisk together the milk and flour. Remove soup from heat and whisk in milk mixture. Return to heat, turn heat to high, whisk and cook for about 3-5 minutes or until creamy and bubbly.
From delmonte.com


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