GINA'S SPICY CORN CHOWDER
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
- Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.
SPICY MEXICAN CORN CHOWDER
Bring Mexican flavors to your dinner table with this spicy chowder that's made using potatoes, corn, bacon and Progresso™ chicken broth.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 15
Steps:
- In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and poblano chiles in oil 5 to 7 minutes, stirring occasionally, until tender. Add garlic and jalapeño chile; cook and stir 1 minute. Stir in broth, potatoes, ancho chile pepper and salt. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 17 minutes or until potatoes are tender.
- In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Heat to boiling; reduce heat. Cook uncovered 5 minutes or until thoroughly heated. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and cilantro.
Nutrition Facts : Calories 420, Carbohydrate 55 g, Fat 4, Fiber 5 g, Protein 8 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1500 mg
SPICY CORN CHOWDER
This hearty, dairy-free soup has both sweetness and bite! It can be served immediately or chilled overnight to intensify the flavors. Top with grated Colby or Parmesan cheese if desired.
Provided by jgmurphy
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h20m
Yield 6
Number Of Ingredients 20
Steps:
- Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
- Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 47.1 g, Fat 6.2 g, Fiber 5.2 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 420.2 mg, Sugar 19.5 g
CHIPOTLE CHICKEN CHOWDER RECIPE
Chipotle Chicken Chowder is thick, creamy and loaded with chicken, potatoes, corn and just the right amount of peppers!
Provided by Life Made Simple Team
Categories Main Dishes
Time 1h
Number Of Ingredients 23
Steps:
- In a large Dutch-oven or stock pot set over medium heat, melt the butter. Add the onion and red pepper, sauté until tender, then add the garlic. When the garlic is fragrant and translucent, sprinkle in the seasonings (salt, pepper, cumin, oregano and thyme) along with the flour. Cook for 1-2 minutes or until the flour becomes lightly golden in color (but not brown). Whisk in the milk and chicken broth. Add in the chipotle chilies, adobo sauce, hatch chilies and fire roasted tomatoes. Bring to a boil.
- Once the mixture is boiling, add the potatoes and corn, reduce to medium heat again. Simmer until the potatoes are fork-tender, about 15 to 20 minutes. Stir in the chopped chicken and cheese, stirring until the cheese is completely melted. Continue cooking for an additional 15 minutes. Garnish with cilantro, cheese and lime.
Nutrition Facts : Calories 308 kcal, Carbohydrate 39 g, Protein 13 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 37 mg, Sodium 1168 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 5 g, ServingSize 1 serving
SPICY CORN CHOWDER
A spicy, creamy corn chowder that's satisfying and filling. Simple to make, ready in 25 minutes. Vegetarian and healthy. Tastes best when it's cold outside.
Provided by Hurry The Food Up
Categories Dinner Main Course Soups
Time 25m
Number Of Ingredients 12
Steps:
- Heat milk and vegetable broth together in a separate pot on a low heat; make sure it doesn't boil otherwise the fat will separate itself from the milk.
- Dice up the onion, get a pot and let it simmer in the butter. Then add flour. Stir well.
- Dice up the bell pepper and add it to the pot. Throw in the corn too.
- Cut the chili pepper into small pieces and off into the pot with it.
- Now add the milk and broth mix to the pot. Stir in the cumin and curry powder too.
- Stir everything well and let it simmer for about 5 minutes on a low heat.
- Finally throw in the cheddar and let it melt.
- Cut up the shallots and add them for garnish.
- That's it, enjoy your corn chowder!
Nutrition Facts : Calories 479 kcal, Carbohydrate 66 g, Protein 20 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 47 mg, Sodium 762 mg, Fiber 8 g, Sugar 22 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
CORN, CRAB, AND CHIPOTLE CHOWDER
Make and share this Corn, Crab, and Chipotle Chowder recipe from Food.com.
Provided by Rita1652
Categories Chowders
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in a large saucepan add onions, peppers, celery, potatoes, and garlic seasoned with salt and pepper cooking till translucent.
- Add chipotle peppers, clam juice and corn kernels and cobs.
- Simmer 15 minutes remove cobs and leave as much broth in pot toss cobs.
- Add cream simmer 5 more minutes.
- Add crabmeat to heat and season with salt and pepper to taste.
SPICY SOUTHWESTERN VEGAN CORN CHOWDER WITH QUINOA, POTATOES + RED LENTILS
An easy, healthy, and delicious protein-packed gluten-free vegan Southwestern Chowder chock-full of corn, potatoes, quinoa, red lentils, green chiles, chipotle peppers, veggies and an amazing blend of spices. This amazingly delicious vegetarian chowder is incredibly filling, comforting, and flavorful and makes a great lunch or dinner!
Provided by Kristen Wood
Time 47m
Number Of Ingredients 24
Steps:
- In a large pot over medium heat add olive oil, onion, bell pepper, garlic, and green chiles. Saute for 3-5 minutes or until all is softened and beginning to turn golden.
- Stir in potatoes, quinoa, lentils, and spices. Saute for 2 minutes longer while stirring.
- Pour in broth or water.
- Stir in chipotle peppers and adobo sauce, corn, carrot, tomato, cilantro, and flour (optional).
- Turn heat to high, bring to a boil, cover and reduce to a simmer. Simmer for 30 minutes.
- Uncover and stir in coconut milk, vinegar and sugar. Simmer for 5 minutes or until desired consistency.
- Turn off heat, salt to taste, let cool and serve.
- Optionally garnish with pumpkin seeds, cilantro, tortilla chips and cheese.
- Enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 585 kcal, Carbohydrate 58 g, Protein 19 g, Fat 34 g, SaturatedFat 16 g, Cholesterol 5 mg, Sodium 1155 mg, Fiber 9 g, Sugar 10 g, UnsaturatedFat 15 g
CHIPOTLE SHRIMP AND CORN CHOWDER
This is one of the best soups I have ever tasted! It is a perfect blend of smoky and spicy. I always quadruple the recipe to feed a crowd. I got this from Cuisine at Home and it has become a favorite with my family and friends. Do yourself a favor and try this recipe!
Provided by MamaJ
Categories Chowders
Time 40m
Yield 5 1/2 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Saute bacon in a large pot over medium heat until crisp.
- Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
- Stir in flour and cook one minute.
- Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
- Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
- Add shrimp and cream to soup.
- Add salt to taste.
- Simmer 5 minutes to cook shrimp.
- Serve.
- * This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.
SPICY CHIPOTLE CORN & POTATO CHOWDER
The chipotle chile adds heat and a smoky flavor to this chowder. Feel free to add more chipotle chile or adobo sauce according to "heat" preference. This chowder goes great with myhttps://www.justapinch.com/recipes/bread/bread-savory-bread/green-chile-cheese-toast.html?r=2
Provided by Daily Inspiration S
Categories Chowders
Time 40m
Number Of Ingredients 10
Steps:
- 1. Heat oil in large, heavy saucepan over medium heat. Add onion and celery and saute approx. 5 minutes or until soft.
- 2. Add potatoes, corn, chipotle chile and bay leaf and cook 10 minutes stirring frequestly. Add broth and bring to a boil.
- 3. Reduce heat to medium-low and simmer 10 minutes or until vegetables are tender. Stir in coconut milk and parsley and season with salt and pepper.
More about "spicy chipotle corn potato chowder food"
SUMMERY CHIPOTLE CORN CHOWDER RECIPE - PINCH OF YUM
From pinchofyum.com
4.9/5 (28)Calories 183 per servingCategory Dinner
- Heat the olive oil in a large pot over medium high heat. Add all vegetables + salt and sauté until tender-crisp. Add the broth and simmer until potatoes are soft.
- Transfer 3 cups of soup to a high-powered blender. Add the almondmilk and chipotles. Blend until desired smoothness (I go for super smooth with this one).
- Stir the blended mixture into the large pot to combine with remaining soup. Serve into bowls and top with lots of fresh basil, pesto, olive oil, hot sauce (!), and maybe some seeds or nuts to be fancy.
SPICY CORN AND POTATO CHOWDER - THYME & LOVE
From thymeandlove.com
4.6/5 (5)Category SoupCuisine VeganTotal Time 45 mins
- In a large soup pot heat the olive oil over medium heat. Add the onion and jalepeno and pinch of salt. Cook 5-6 minutes.
SPICY CORN CHOWDER WITH CHIPOTLE PEPPERS IN ADOBO
From coachdebbieruns.com
Reviews 9Servings 6Cuisine Vegan/VegetarianCategory Soup
CHIPOTLE SWEET POTATO CHOWDER | THE KITCHEN IS MY PLAYGROUND
From thekitchenismyplayground.com
Estimated Reading Time 4 mins
SPICY CORN CHOWDER - RECIPE - FINECOOKING
From finecooking.com
4.9/5 (7)Category First CourseCuisine AmericanCalories 500 per serving
VEGAN CHIPOTLE CORN CHOWDER (INSTANT POT RECIPE) - COZY ...
From cozypeachkitchen.com
5/5 (2)Total Time 40 minsCategory SoupCalories 130 per serving
- Press the "saute" button on your Instant Pot. Adjust to "normal" (medium heat) and add the olive oil. Saute the diced onion, celery, and carrots in the Instant Pot for 5 minutes. Add the garlic and jalapeno, sauteing for 1 more minute.
- Stir in the remaining ingredients, except for the flour. Lock the Instant Pot lid in place and set the pressure valve to "sealing". Set the time to 12 minutes on "high pressure". It will take ~10 minutes to come to pressure.
- Allow the pressure to release naturally for 10 minutes, then release remaining pressure manually.
- Carefully remove the lid. Turn the Instant Pot back to "saute" on "normal". In a small bowl, stir together 2 tablespoons flour and 2 tablespoons hot soup liquid to make a slurry. Add the slurry to the Instant Pot, whisking to combine. Continue to heat for 4-5 minutes, until the soup is thickened.
CHIPOTLE CORN CHOWDER RECIPE - BELLE OF THE KITCHEN
From belleofthekitchen.com
5/5 (29)Total Time 35 minsCategory MainCalories 520 per serving
- Cook the chopped bacon in a large Dutch oven or soup pot over medium high heat until fat renders and it begins to crisp, about 5 minutes. Add the onion, red bell pepper, and celery, and cook until vegetables are tender, about 5 minutes more.
- Add the butter and stir until melted. Sprinkle the flour over the vegetables and bacon, and cook stirring for one minute. Add in the chicken broth and heavy cream, chipotle chiles, green chiles, oregano, salt, pepper, and cumin. Bring to a low boil, then reduce heat to medium.
- Add the frozen corn and cheeses. Stir, and allow to cook for 5-10 more minutes until corn is cooked through and cheese is melted. Serve and sprinkle each bowl with chopped cilantro if desired. Enjoy!
CREAMY CHIPOTLE CORN CHOWDER – THYME FOR COCKTAILS
From thymeforcocktails.com
5/5 (1)Estimated Reading Time 2 minsServings 4Total Time 35 mins
- Heat a large Dutch oven over medium heat. Cook bacon until crispy, remove and set aside on a paper towel lined plate.
INSTANT POT CHIPOTLE CHEDDAR CORN CHOWDER. - HALF BAKED ...
From halfbakedharvest.com
4.4/5 (390)Total Time 45 minsEstimated Reading Time 6 mins
- 1. Set Instant pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Transfer the bacon to a paper towel lined plate. If there is an excess amount of bacon grease, remove all abut 1 tablespoon of grease.2. To the instant pot, add the onion and cook another 5 minutes or until fragrant. Add the garlic, corn, potatoes, chipotle chilies, and season with salt and pepper. Stir to combine. Pour in the chicken broth. Cover, select the manual setting, and cook on high pressure for 10 minutes. 3. Once done cooking, use the natural or quick release function and release the steam. Transfer 1/2 of the chowder to a blender and pulse until chunky smooth (not totally pureed). Return to the instant pot.4. Set the Instant pot to sauté. Stir in the milk and cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the cilantro.4. Ladle the chowder into bowls and top with the reserved bacon and green onions. Enjoy!
- 1. To the slow cooker, add the onion, garlic, corn, potatoes, chipotle chilies, and season with salt and pepper. Stir to combine. Pour in the chicken broth. Cover, and cook on low for 4-6 hours or high for 2-3 hours.2. Once done cooking, transfer 1/2 of the chowder to a blender and pulse until chunky smooth (not totally pureed). Return to the slow cooker. Stir in the milk and cheese, turn the heat to high and cook 10 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the cilantro.3. Crisp the bacon on the stove top. Ladle the chowder into bowls and top with the reserved bacon and green onions. Enjoy!
- 1. Crisp the bacon in a large soup pot set over medium heat. Transfer the bacon to a paper towel lined plate. If there is an excess amount of bacon grease, remove all abut 1 tablespoon of grease.2. To the pot, add the onion and cook another 5 minutes or until fragrant. Add the garlic, corn, potatoes, chipotle chilies, and season with salt and pepper. Stir to combine. Pour in the chicken broth. Cover, and bring the soup to a boil, simmer for 10-15 minutes, until the potato is soft.3. Transfer 1/2 of the chowder to a blender and pulse until chunky smooth (not totally pureed). Return to the pot. Stir in the milk and cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the cilantro and remove from the heat.4. Ladle the chowder into bowls and top with the reserved bacon and green onions. Enjoy!
CHIPOTLE & CORN CHOWDER RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 40 minsCategory Healthy Corn Chowder RecipesCalories 362 per serving
- Heat oil in a large saucepan over medium heat. Cook and stir leeks and bell pepper in the hot oil about 10 minutes or until tender.
- Add 2 3/4 cups of the broth to the saucepan. Bring to boiling. Stir in corn, potatoes, chipotle peppers, and paprika. Return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until the potatoes are tender.
- Meanwhile, combine the remaining 1/4 cup broth and the flour in a screw-top jar. Cover and shake until smooth; stir into the potato mixture. Cook and stir until slightly thick and bubbly. Cook and stir for 1 minute more. If desired, season with salt.
VEGETARIAN CORN CHOWDER RECIPE - BOWL ME OVER
From bowl-me-over.com
5/5 (2)Total Time 30 minsCategory Soups And Stews, Vegan And VegetarianCalories 326 per serving
- Shuck the corn and remove silk. Carefully slice the kernels off the cob. Reserving about 1/2 cup of the kernels and set them aside.
- Peel and dice the onion, carrot and potatoes. Be sure to cut the potatoes in a small dice, about 1/2" x 1/2". Mince the chipotle pepper.
- Heat a stock pot over medium heat, add the olive oil and onions, corn, celery and potatoes. Season with all of the spices; salt, pepper, red pepper flakes, curry powder, coriander, turmeric and chipotle. Sauté for 5 minutes until the onions just begin to soften, stirring occasionally.
CHIPOTLE CORN CHOWDER - PEPPERSCALE
From pepperscale.com
Estimated Reading Time 2 mins
- Cook the bacon in a high-sided sauté pan until crisp, then remove and allow the bacon to dry on paper towels.
- Using the bacon fat in the pan, cook the onion, celery, and garlic until the onion is soft and translucent.
- Pour in the chicken broth and add the potatoes, then bring the soup to a boil. Once boiling, lower the heat and cover the soup. Allow the soup to simmer for approximately 10 minutes, or until the potatoes are nearly cooked through.
- Add the chipotle pepper, bell pepper, corn, and whipping cream. Continue cooking the soup, uncovered, stirring occasionally until all ingredients are cooked through (approximately 5 to 10 minutes).
CHIPOTLE CORN CHOWDER - MIMOSAS & MOTHERHOOD
From mimosasandmotherhood.com
Reviews 1Servings 8Cuisine AmericanTotal Time 3 hrs 5 mins
- Add the onion, garlic, corn, potatoes and chipotle chilies to your slow cooker. Pour in the chicken broth, season with salt and pepper and stir to combine. Cover and cook on low for 4-6 hours or high for 2-3 hours.
- Once done cooking, transfer 1/2 of the chowder to a blender and pulse until chunky-smooth (not totally pureed- you can also transfer halfto a bowl and use your immersion blender). Return the puree soup to the slow cooker. Stir in the milk, turn the heat to high and cook for an additional 10 minutes or until the chowder thickens slightly. Stir in the cilantro.
- Set the Instant Pot to sauté. Add the bacon and cook until crisp (usually about 5 minutes). Transfer the bacon to a paper towel lined plate to help drain the grease. If there is an excess amount of bacon grease in the Instant Pot, remove all but about 1 tablespoon of grease.
CHIPOTLE CHICKEN AND CORN CHOWDER - BROWN EYED BAKER
From browneyedbaker.com
4/5 (45)Total Time 1 hrCategory Appetizer, Main CourseCalories 791 per serving
- Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.
- Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
- Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
- Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
CHIPOTLE CHICKEN & CORN CHOWDER - CAMPBELL SOUP COMPANY
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Calories 180Serving size 1 Cup (240mL)Per Serving Per ContainerTotal Fat 8g
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