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.
TEXAS CORN CHOWDER WITH VENISON
Hearty Texas corn chowder. Serves 6 to 8 hearty appetites. Goes great with cornbread.
Provided by Lydia Blair
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium-high heat. Saute green bell pepper and onion until tender, 5 to 10 minutes. Stir in milk, potato soup, and Worcestershire sauce. Let soup simmer, uncovered, for 15 minutes.
- Heat a large skillet over medium-high heat. Add venison; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add venison to the soup; stir in corn. Season with pepper. Simmer until flavors meld, at least 15 minutes. Stir in cheese until melted.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 22.1 g, Cholesterol 128 mg, Fat 29.6 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 18.1 g, Sodium 866.6 mg, Sugar 7.7 g
OLD FASHIONED NORTHLAND CORN CHOWDER
This is a magnificent chowder recipe passed down from my VERY large family. This can easily feed 20 people. One large stock pot needed for this recipe
Provided by Sherry B.
Categories Chowders
Time 1h15m
Yield 12 quarts, 15-25 serving(s)
Number Of Ingredients 13
Steps:
- In a Large stock pot :Sauté the onion and celery in butter until soft.
- Add potatoes, chicken broth and water. Simmer for 25 minutes or until potatoes are cooked.
- Mash the potatoes just a little to make chowder thicker.
- Add milk, corn, bacon, and eggs.
- Sprinkle with parsley, salt, and pepper.
- Cover and simmer for 20 minutes.
- Serve warm.
Nutrition Facts : Calories 293, Fat 18.8, SaturatedFat 7, Cholesterol 103.6, Sodium 732.4, Carbohydrate 21.4, Fiber 2.6, Sugar 2.2, Protein 10.2
COUNTRY CORN CHOWDER
This is a very yummy soup that we like to make when we want fast and easy. You can also add chicken to this if you so desire.
Provided by Tinamama
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium-high heat.
- Add onion and cook, stirring frequently, until golden and tender, about 7-10 minutes.
- Add potatoes and chicken broth. Bring mixture to a boil. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 15-20 minutes.
- Stir in corn, milk, salt and pepper; simmer uncovered 5 minutes.
- Ladle chowder into bowls.
- Sprinkle with chopped chives.
Nutrition Facts : Calories 175.2, Fat 4.3, SaturatedFat 2.4, Cholesterol 10.8, Sodium 299.6, Carbohydrate 29.6, Fiber 3.4, Sugar 2.7, Protein 6.2
VERMONT CORN CHOWDER
Make and share this Vermont Corn Chowder recipe from Food.com.
Provided by ratherbeswimmin
Categories Corn
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a Dutch oven over low heat.
- Increase heat to medium, add onion and celery, and cook until tender, 5-7 minutes.
- Add salt, pepper, and paprika and stir with a wooden spoon.
- Add potatoes, milk, and corn and stir until soup is heated through.
- Remove Dutch oven from heat and stir in cheese until melted.
- If necessary, place soup over low heat and cook, stirring until all of cheese is melted; do not boil.
- Ladle soup into bowls and sprinkle with chopped parsley.
- Store leftover soup in a covered container in the refrigerator.
Nutrition Facts : Calories 425.1, Fat 20.1, SaturatedFat 12.4, Cholesterol 61.3, Sodium 914.5, Carbohydrate 49.1, Fiber 4.5, Sugar 6.8, Protein 16.9
CORN CHOWDER
Make and share this Corn Chowder recipe from Food.com.
Provided by Jeff Hixson
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Husk the corn.
- Carefully remove most of the silk by hand and then rub the ears with a towel to finish the job.
- Cut the kernels from the cobs and place in a bowl.
- You should have about 2 cups.
- Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.
- Heat a 3-to 4-quart heavy pot over low heat and add the diced bacon.
- Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
- Pour off all but one tablespoon of the bacon fat, leaving the bacon in the pot.
- Add the butter, onion, bell pepper, thyme, cumin, and turmeric and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender but not browned.
- Add the corn kernels, potatoes and stock, turn up the heat, cover, and boil vigorously for about 10 minutes.
- Some of the potatoes will have broken up, but most should retain their shape.
- Use the back of your spoon to smash a bit of the corn and potatoes against the side of the pot.
- Reduce the heat to medium and season the chowder with salt and pepper.
- Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly.
- As soon as the chowder has come back to a boil and thickened slightly, remove from the heat and stir in the cream.
- Adjust the seasoning if necessary.
- If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder AFTER it has chilled completely.
- Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
- When ready to serve, reheat the chowder over low heat; don't let it boil.
- Ladle into cups or bowls and sprinkle with the chopped chives.
Nutrition Facts : Calories 631.7, Fat 43.8, SaturatedFat 22.4, Cholesterol 121.5, Sodium 534.4, Carbohydrate 49.1, Fiber 4.9, Sugar 8.1, Protein 14
HARVEST CORN CHOWDER
This rich, creamy chowder is so good you won't believe it starts with canned soup and frozen vegetables. It showcases tender chunks of halibut, but salmon or most any type of whitefish will do. I double the recipe for large gatherings, and guests almost lick the pot clean!-Mary Davis, Palmer, Alaska
Provided by Taste of Home
Categories Lunch
Time 45m
Yield about 12 servings (3-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add the cream-style corn, kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red peppers. Season with pepper. , Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Garnish with bacon.
Nutrition Facts : Calories 265 calories, Fat 9g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 993mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 4g fiber), Protein 14g protein.
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